Balsamic Braised Short Ribs | 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.

Preheat the oven to 300°F.

Season short ribs with kosher salt and black pepper.

Heat canola oil in a large Dutch oven over medium-high heat until shimmering.

Sear short ribs on all sides until browned, about 3-4 minutes per side.

Remove short ribs from the pot and set aside.

Add diced onion, carrots, and fennel to the pot; sauté until softened, about 5 minutes.

Stir in chopped garlic, anchovy paste, and tomato paste; cook until fragrant, about 1 minute.

Pour in balsamic vinegar, scraping up browned bits from the bottom of the pot.

Add beef broth and bay leaves; bring to a simmer.

Return short ribs to the pot, ensuring they are submerged in the liquid.

Cover the pot and transfer to the preheated oven.

Braise in the oven for 2.5 to 3 hours, until the meat is tender and falls off the bone.

Remove the pot from the oven and let rest for 10 minutes.

Skim excess fat from the surface of the sauce, if necessary.

Stir in butter and adjust seasoning with salt and pepper.

Prepare polenta by bringing water to a boil, then whisk in polenta and cook until thickened, about 5 minutes. Stir in whole milk and grated pecorino cheese.

Serve short ribs over creamy polenta, garnished with sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens