• Olivia Hoekstra

Glazed Balsamic Short Ribs


Short Ribs

  • 4 large bone-in short ribs

  • tablespoons Montreal steak seasonings

  • 1 tablespoon vegetable oil

  • 1 large yellow onion cut into quarters

  • 4 cloves of lightly smashed and left whole

  • 2 sprigs of fresh thyme

  • 3 sprigs of fresh rosemary

  • 8 cups water or enough to cover meat and vegetable

  • 1 cup red wine

Balsamic Glaze

  • 2 tablespoon balsamic vinegar

  • 3 tablespoons honey

  • 1/3 cup short rib strained beef broth


1. Coat all four sides of the shorts ribs with seasoning.

2. Heat oil in a large dutch oven or large pot on high heat and sear short ribs on all sides till all sides are browned.

3. Fill the pot with water, red wine, onion, garlic, rosemary, and thyme. Bring mixture to a boil on high heat then bring down to medium heat and cover with a lid for 2 hours stirring every 30 minutes. The short ribs should be very tender.

4. Take short ribs to the side on a baking sheet and strain ⅓ cup of remaining beef broth into a small saucepan.

5. Add balsamic vinegar and honey into a saucepan and simmer on medium-high heat till the sauce starts to thicken into a glaze.

6. Coat short ribs with glaze and broil in oven for 3- 4 minutes till sticky coating forms outside of short ribs.

7. Serve with mashed potatoes or home pasta like I did here also amazing in a sandwich!!!

Remember to Always Liv Aloha!!!

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