Betsy’s No Garlic Balsamic Braised Short Ribs

By Betsy Vail 10/04/19

Ingredients:

• 4½ lbs beef short ribs
• salt
• pepper
• ¼ c olive oil
• ½ onion, cut into wedges
• 16 oz crimini (baby bella) mushrooms, quartered
• ¼ c butter
• ¼ c flour
• ⅓ c + ¼ c balsamic vinegar
• ⅓ c + ¼ c cabernet sauvignon
• ¼ c brown sugar
• 2 Tbs tomato paste
• ¼ tsp red pepper flakes
• 2 c beef broth
• parsley (for garnish)

Directions:

1. Preheat the oven to 375 F.
2. Add olive oil to a large pot and heat to medium high. Working in batches to avoid crowding, sear the ribs until browned on each side. Be sure to season each side of the ribs with salt and pepper. Set the ribs aside on a platter as they’re completed.
3. In a small bowl, combine the flour and butter until it’s combined into a beurre manie paste. 
4. Turn the heat down to medium. In the large pot previously used for searing the ribs, sauté the onions and quartered mushrooms in the remaining oil until the onions are slightly translucent.
5. Add ⅓ c balsamic vinegar, ⅓ c cabernet, brown sugar, tomato paste, beurre manie, red pepper flakes, and broth to the pot. Stir frequently and bring to a simmer. 
6. Return the ribs to the pot and cover with the lid. 
7. Bake at 375 F until the meat is tender (about 2 hours).
8. Stir in the remaining ¼ c balsamic vinegar and ¼ c cabernet. Allow the pot to rest for about 10 - 15 minutes. While the pot is resting, spoon away liquefied oil on the surface. If time permits, allow the pot to cool then store in the refrigerator overnight. Once the fat solidifies on the surface, spoon away and discard the fat then reheat the pot. Serve the ribs and sauce over creamy cooked polenta, mashed potatoes, or noodles.
9. Garnish with parsley and enjoy this wonderful treat! It's so delicious and tender it melts like butter! 

Creative Considerations:

• Thicken the extra sauce and use as gravy.
• Thicken and use the extra sauce to make a beef stroganoff. 

Yum