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This recipe makes enough for about four servings but if you want more, you can always double the ingredients. They only take a few minutes to prepare and then about two and a half to cook in the oven. It will smell so good, you'll be dying to taste it!

Let's Get Started!

The Ingredients To Gather Are:

4 (1-pound) bone-in short ribs, cut between the bones into 2-rib sections
5 tablespoons salt
4 teaspoons  ground black pepper
5 tablespoons extra-virgin olive oil
3 celery stalks
4 large carrots
2 large yellow onions
2 tablespoons tomato paste
5 pitted prunes
3 lemon peel strips
4 thyme sprigs
1 head garlic
3 cups homemade stock or other high-quality stock
2 cups red wine
½ cup 10-year aged balsamic vinegar

The Step By Step Directions To Follow:

Season each rib with 1½ teaspoons of  salt, ½ teaspoon of pepper. Heat  black steel pan over high heat until very hot. Add 1 tablespoon of  oil, heat until  surface is rippling but not smoking. Add half of  ribs, sear, pressing down with tongs, turning them as needed, until deep brown on all sides  2 – 3 minutes per side. Transfer  seared ribs to an enameled Dutch oven or a half hotel pan; don’t use an unlined cast-iron pan for braising.  Rinse, dry  pan, repeat with 1 tablespoon of  remaining oil, remaining ribs. Add  second batch of seared ribs to  Dutch oven, set aside.

Preheat  oven to 350°F. Rinse, dry  pan you used for searing  ribs again. Heat remaining 2 tablespoons oil in  pan over medium-high heat. Add half of  celery, carrots, onion cook, stirring occasionally, until golden, caramelized, 7 -10 minutes. Add 1 tablespoon of  tomato paste, cook, stirring frequently, until  vegetables are deep golden brown. Add mixture to  Dutch oven,repeat with  remaining vegetables, 1 tablespoon tomato paste, 1 tablespoon oil. Add  prunes, lemon peel, thyme,  garlic to  Dutch oven, set aside. In  large nonreactive saucepan over medium heat, bring  stock, wine,  balsamic vinegar to  simmer. Add  remaining 1 tablespoon salt,  pour  stock mixture into  Dutch oven. Cover  pot, place in  oven,  cook until  meat is very tender  about 2½ hours. Uncover  pot, let beef cool in the braising liquid until it is cool enough to handle, 30 – 45 minutes.

Transfer  ribs to a cutting board, carefully trim  flap of connective tissue where it meets the bone. Strain  braising liquid, discard solids.  Pour  braising liquid into  container, ladle off, discard as much fat from the surface as possible. You’ll use some of the braising liquid when serving.

The Additional Directions To Follow:

Next, make sure your oven is preheated to four hundred degrees. Put the short ribs into your casserole dish and add some big ladled portions of your braising liquid. Put your ribs in the oven to allow them to heat up again for about five minutes or so. You may have to baste them every so often so they don't get dried out.

Enjoy!

These Balsamic Braised Short Ribs are so delicious, you may want to have them as often as you can! Have you tried these short ribs yet?

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Article Source:  Food52