Honey Balsamic Braised Short Ribs
Honey Balsamic Braised Short Ribs
Ingredients
For the Short Ribs
- 3 pounds beef short ribs, bone-in, English cut
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
For the Braising Liquid
- 1 tablespoon olive oil
- 2 shallots, large, thinly sliced
- 4 cloves garlic, minced
- 4 cups beef stock, low sodium
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon crushed red pepper
- 2 fresh rosemary sprigs
- 4 fresh sage leaves, whole
For Serving and Garnish
- 3 cups cooked white rice, hot
- 1 pound green beans, steamed or roasted
- 1 teaspoon black and white sesame seeds, for garnish
Instructions
- 1
Pat the beef short ribs dry thoroughly with paper towels. Lightly coat them with 2 tablespoons of olive oil. Generously season all sides of the short ribs with 1 tablespoon of kosher salt and 1 teaspoon of freshly ground black pepper.
⏱️ 5 min
- 2
Add 2 tablespoons of olive oil to a large Dutch oven or a heavy-bottomed pot over medium-high heat. Once the oil is hot, carefully add the seasoned short ribs and sear them on all sides for 2-3 minutes per side until beautifully browned. Work in batches if necessary to avoid overcrowding the pot. Remove the seared short ribs from the pot and set them aside on a plate.
⏱️ 10 min
- 3
Reduce the heat to medium-low. Add 1 tablespoon of olive oil to the same pot. Add the thinly sliced shallots and cook for 2-3 minutes until they soften. Then, add the minced garlic and continue cooking for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 5 min
- 4
Pour in the 4 cups of beef stock, 1/2 cup of balsamic vinegar, and 1/4 cup of honey into the pot. Stir everything together well to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 5
Stir in 1 teaspoon of kosher salt and 1/2 teaspoon of crushed red pepper. Add the 2 fresh rosemary sprigs and 4 fresh sage leaves to the simmering liquid.
⏱️ 2 min
- 6
Return all the seared short ribs to the pot, ensuring they are mostly submerged in the braising liquid. Cover the pot tightly with a lid.
⏱️ 1 min
- 7
Preheat your oven to 325°F. Transfer the covered pot to the preheated oven and bake for approximately 3 hours, or until the short ribs are fork-tender and easily pull apart.
⏱️ 180 min•🌡️ 325
- 8
Once the short ribs are cooked, carefully remove them from the pot and set them aside on a clean plate. Pour the braising liquid through a fat separator to remove excess grease. Then, strain the liquid through a fine-mesh sieve into a clean saucepan, separating any solids like the cooked shallots and garlic. Reserve the strained solids.
⏱️ 10 min
- 9
Return the separated braising liquid (along with the reserved cooked shallots and garlic) to the saucepan. Bring it to a simmer over medium heat and reduce it down for 10-15 minutes, stirring occasionally, until it thickens into a rich, glossy glaze. Taste and adjust seasoning if needed.
⏱️ 15 min
- 10
Remove the thickened glaze from the heat. Add the braised short ribs back into the saucepan with the glaze and toss them gently to coat them thoroughly. Allow them to rest in the glaze for a few minutes.
⏱️ 5 min
- 11
Serve the glazed short ribs immediately over a bed of hot white rice, accompanied by steamed or roasted green beans. Garnish with a sprinkle of black and white sesame seeds for a final touch.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Balsamic Braised Short Ribs
Ingredients
For the Short Ribs
- 3 pounds beef short ribs, bone-in, English cut
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
For the Braising Liquid
- 1 tablespoon olive oil
- 2 shallots, large, thinly sliced
- 4 cloves garlic, minced
- 4 cups beef stock, low sodium
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon crushed red pepper
- 2 fresh rosemary sprigs
- 4 fresh sage leaves, whole
For Serving and Garnish
- 3 cups cooked white rice, hot
- 1 pound green beans, steamed or roasted
- 1 teaspoon black and white sesame seeds, for garnish
Instructions
- 1
Pat the beef short ribs dry thoroughly with paper towels. Lightly coat them with 2 tablespoons of olive oil. Generously season all sides of the short ribs with 1 tablespoon of kosher salt and 1 teaspoon of freshly ground black pepper.
⏱️ 5 min - 2
Add 2 tablespoons of olive oil to a large Dutch oven or a heavy-bottomed pot over medium-high heat. Once the oil is hot, carefully add the seasoned short ribs and sear them on all sides for 2-3 minutes per side until beautifully browned. Work in batches if necessary to avoid overcrowding the pot. Remove the seared short ribs from the pot and set them aside on a plate.
⏱️ 10 min - 3
Reduce the heat to medium-low. Add 1 tablespoon of olive oil to the same pot. Add the thinly sliced shallots and cook for 2-3 minutes until they soften. Then, add the minced garlic and continue cooking for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 5 min - 4
Pour in the 4 cups of beef stock, 1/2 cup of balsamic vinegar, and 1/4 cup of honey into the pot. Stir everything together well to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the mixture to a gentle simmer.
⏱️ 5 min - 5
Stir in 1 teaspoon of kosher salt and 1/2 teaspoon of crushed red pepper. Add the 2 fresh rosemary sprigs and 4 fresh sage leaves to the simmering liquid.
⏱️ 2 min - 6
Return all the seared short ribs to the pot, ensuring they are mostly submerged in the braising liquid. Cover the pot tightly with a lid.
⏱️ 1 min - 7
Preheat your oven to 325°F. Transfer the covered pot to the preheated oven and bake for approximately 3 hours, or until the short ribs are fork-tender and easily pull apart.
⏱️ 180 min•🌡️ 325 - 8
Once the short ribs are cooked, carefully remove them from the pot and set them aside on a clean plate. Pour the braising liquid through a fat separator to remove excess grease. Then, strain the liquid through a fine-mesh sieve into a clean saucepan, separating any solids like the cooked shallots and garlic. Reserve the strained solids.
⏱️ 10 min - 9
Return the separated braising liquid (along with the reserved cooked shallots and garlic) to the saucepan. Bring it to a simmer over medium heat and reduce it down for 10-15 minutes, stirring occasionally, until it thickens into a rich, glossy glaze. Taste and adjust seasoning if needed.
⏱️ 15 min - 10
Remove the thickened glaze from the heat. Add the braised short ribs back into the saucepan with the glaze and toss them gently to coat them thoroughly. Allow them to rest in the glaze for a few minutes.
⏱️ 5 min - 11
Serve the glazed short ribs immediately over a bed of hot white rice, accompanied by steamed or roasted green beans. Garnish with a sprinkle of black and white sesame seeds for a final touch.
⏱️ 2 min