Balsamic Braised Short Ribs in the Dutch Oven Recipe

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is more affordable while still providing acidity.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cost-effective substitute.

Cut the bone-in chuck short rib into a full slab by trimming the meat off and butterflying it over.

Tie the butterflied short rib with butcher's twine using two pieces for stability.

Season the short ribs with salt and black pepper.

Heat canola oil in a pre-heated large oval Dutch oven over medium-high heat.

Sear the short ribs on all sides until a deep brown crust forms, about a few minutes per side.

Remove the short ribs from the pot and reduce the heat to medium-low.

Add chopped onion, carrot, fennel, and garlic to the pot; sauté until softened and fragrant.

Season the mirepoix with salt and pepper while cooking.

Stir in tomato paste and anchovy paste, mixing well to coat the vegetables.

Add bay leaves and balsamic vinegar to deglaze the pot, scraping up any browned bits.

Bring the mixture to a simmer on the stovetop before adding the short ribs back in.

Nestle the short ribs into the braising liquid and cover the pot with a lid.

Transfer the covered Dutch oven to a pre-heated oven set to 325°F.

Braise the short ribs in the oven for three hours until tender.

Plate the short ribs, optionally reducing the sauce and straining the vegetables, or serve rustic with the veggies included.

Garnish with reserved fennel fronds for color and flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens