Smells like Fall with Balsamic Glazed Short Ribs

Whenever I can I use balsamic vinegar.  It's sweet yet pungent flavor works well with sweet and savory foods. From meats to desserts, it elevates foods to the next level - at least in my opinion.

I've been making this recipe for years.  It's simple and although cooks for hours, frees up your time to do whatever else you need to do.  I prepared this dish yesterday and served it with roasted butternut squash, a favorite of ours, and fresh green beans.  The end result leaves you with succulent and full flavored meat that literally falls off the bones.  If you're lucky enough to have leftovers, they're great the next day wrapped up in a tortilla, or placed on top of a hearty salad.  We barely had any leftovers but what we had, I'll leave for my husband to snack on when he gets home from work today.

Balsamic Short Ribs

serves 6-8 people

4-5 pounds beef short ribs, bone-in

kosher salt & fresh ground pepper

1 tbsp. olive oil

2/3 cup balsamic vinegar

1/2 cup dry red wine

2 tbsp. tomato paste

1 yellow onion, thinly sliced

6 cloves garlic, minced

2 bay leaves

1/4 cup italian parsley (flat leaf) chopped

Directions:

Sprinkle ribs with salt and pepper.  In a large, heavy saute or fry pan, heat the olive oil over medium heat.  Place the ribs in the pan and sear until golden, do not over crowd them. 

If  necessary work in batches to avoid crowding which will steam the ribs rather than sear them.  Cook on both sides for approximately 4 minutes per side.  After each batch is seared move to a dutch oven.

Add vinegar, wine, tomato paste (I use the type in the tube), onion, garlic, parsley sprigs and bay leaves. 

Stir to combine, then cover and cook on a low simmer for 3-4 hours.  Check meat, if it's not falling off the bones yet, continue cooking for another 30 minutes, checking again and returning to the heat if not quite done.  The meat will totally fall off the bones when done.

Transfer the meat to a platter with a slotted spoon, do not forget to discard the bay leaves.

Skim off any fat remaining on the surface of the liquid and simmer over medium heat until reduced and slightly thickened.  Adjust seasonings if necessary.

Spoon sauce over ribs along with remaining onions.  Garnish with chopped parsley if desired.  Serve.

Note:  Although my photo may not look appetizing, the finished product is delicious!

Enjoy!