Balsamic Braised Short Ribs

A classic cocktail + a classic dish = the ultimate comfort meal combo 😌 That’s why I love pairing my Small Batch Old Fashioned with these Brown Sugar and Balsamic Short Ribs for the ultimate combination of rich, sweet, savory, and subtly smoky flavors. For all of the fans of this classic cocktail, October 13-22 is Old Fashioned Week and to celebrate is celebrating with events at bars across the U.S. and Canada, with proceeds benefiting the 🥃 Get the short rib recipe below and learn more about how you can join in on the fun at Balsamic Braised Short Ribs 4 bone-in beef short ribs Salt and pepper Olive oil  1 medium white onion, diced  3 medium carrots, peeled and diced  3 large garlic cloves, smashed 1/2 cup dry red wine 1 tablespoon balsamic vinegar 1 tablespoon Worcestershire sauce 1 tablespoon light brown sugar 2 cups beef stock  2 dried bay leaves 2 sprigs of rosemary  Preheat the oven to 300°F. Season the short ribs all over with salt and pepper. Add a thin layer of olive oil to the bottom of a Dutch oven or large oven-safe pot and heat over high heat. When the olive oil is shimmering add the short ribs to the pan and sear until crispy and browned on all sides, about 3 minutes per side. Remove the short ribs from the pot and transfer to a wire rack. Add the diced onions and carrots to the same pot and cook until the onions are slightly softened, about 5 minutes. Add the garlic cloves and red wine to the pot and bring to a simmer for 1 minute. Add the balsamic, Worcestershire sauce, and brown sugar to the pot, and stir until the brown sugar has melted into the vegetables. Add the beef stock and bay leaves to the pot. Add the seared short ribs back to the pot and bring the liquid up to a gentle boil. Cover the pot with a lid and transfer to the preheated oven. Cook the short ribs until the meat is extremely tender and falls off the bones, 3-4 hours depending on the size of the ribs. [Continued in comments] +

Unbalanced

% Daily Values based on a 2,000 calorie diet