Rich and meaty short ribs are in perfect company with our Fig Balsamic Vinegar. While the cook time is an investment, hands-on time is short. You can easily convert this recipe to the Instant Pot for a quicker cook time. In either case, this dish is worth it. Serve with a bowl of creamy polenta or a serving of our Jalapeno Smashed Potatoes.
Time: 1 hour
Serves 4Rating
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Loading...| 2 lb bone-in beef short ribs | |
| Salt n Pepa Blend | |
| 2 Tbl Roasted Garlic Avocado Oil | |
| 2 shallots, halved | |
| 1/3 cup Fig Balsamic Vinegar | |
| 1/3 cup red wine | |
| 1/4 cup packed brown sugar | |
| 2 1/2 cups beef stock |
| 1. | Preheat an oven to 375°F. Season the short ribs generously with Salt n Pepa Blend. |
| 2. | In a Dutch oven over medium-high heat, drizzle in Roasted Garlic Avocado Oil to coat the bottom. Working in batches, sear the ribs until browned on all sides, 8 to 10 minutes. |
| 3. | Add the shallots and sauté, stirring occasionally, until slightly softened, about 3 minutes. Add the balsamic vinegar and red wine to the pot and bring to a simmer, scraping up any browned bits from the pan bottom, 1 to 2 minutes. Stir in the brown sugar and stock and bring to a boil. Return the ribs to the pot. |
| 4. | Cover the pot and transfer to the oven. Cook until the meat is fork tender, about 2 hours. To serve, using a slotted spoon, divide the ribs among individual shallow bowls. Skim the fat off the sauce. Spoon some of the sauce over the ribs and serve. |
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