Short Ribs with Balsamic Reduction

November 15, 2016



  • 4 pounds short ribs

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons EVOO

  • 1 cup red bell pepper, 1-inch dice

  • 2 cups carrots, 1-inch dice

  • 2 cups celery, 1-inch dice

  • 12 cipollini onions, peeled, whole

  • 2 tablespoons all-purpose flour

  • 2 teaspoons dried rosemary

  • 1 teaspoon red chili flakes

  • 1 tablespoon pickling spice in a muslin bag

  • 2 tablespoons salt

  • 1 tablespoon freshly cracked black pepper

  • 1 cup red wine

  • 3 cups beef stock


  • Balsamic reduction:


  • Reduced by one third over low heat 

    • 5 tablespoons honey

    • 2 cups pomegranate balsamic vinegar

  • 1 package instant Polenta, follow package directions





Preheat oven to 350 degrees.


Season ribs with salt and pepper. In a large Dutch oven with 3 Tbs. olive oil over medium-high heat, sear all sides of ribs, in batches, ends included, and then remove.


Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender.


Remove ribs to a baking dish and brush with balsamic reduction (see below), cover with foil and keep warm in a preheated 250 degrees oven. Reduce broth by a third. Broth to be served with polenta.


Balsamic Glaze:

In a small pot over low heat, combine pomegranate and honey. Whisk occasionally and reduce by one third.


Prepare polenta according to package instructions.


Spoon hot polenta equally amongst 4-6 plates. Top with short ribs and good amount of the broth.


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