Ingredients

  • 6T good balsamic vinegar
  • 1c beef broth
  • 3 lbs. beef short ribs (I used boneless, but bone-in would also work), 6-8 servings
  • 2T brown sugar
  • 2 (14.5oz) cans diced tomatoes
  • 2 carrots, peeled and chopped
  • 2 stalks celery, trimmed and chopped
  • 2 cloves garlic, minced
  • 2T olive oil
  • 1 medium onion, chopped
  • salt and pepper

Ready In 210 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Preheat oven to 300 degrees. Set a dutch oven or oven-proof lidded pot over medium-high heat. Swirl with olive oil. Pat the short ribs dry with a paper towel and season meat well on all sides with salt and pepper. Working in batches, sear the short ribs on all sides until nicely browned.
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Step 2

  • Remove short ribs to a plate and set aside.
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Step 3

  • Add the onions, carrots, and celery to the pan. Cook, stirring often, about 5 minutes.
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  • Length: 5 minutes

Step 4

  • Add the garlic and cook 1-2 more minutes. Return the ribs to the pan, followed by broth, vinegar, sugar, and tomatoes. Season with salt and pepper. Bring to a simmer. Cover and put into the oven.
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  • Length: 2 minutes

Step 5

  • Bake for 3 hours.
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  • Length: 180 minutes

Step 6

  • Serve short ribs over mashed potatoes with some of the vegetables and pan juices.
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