Braised Korean Short Ribs

Servings: 4-6 | Prep Time: 15 minutes | Cook Time: 3 hours | Total Time: 3 hours 15 minutes

These fall-off-the-bone Korean-style short ribs are braised low and slow with Rosemary Olive Oil and Aged Traditional Dark Balsamic Vinegar. The combination of red wine, brown sugar, and aromatic herbs creates a rich, savory-sweet sauce that perfectly complements the tender beef.

Ingredients

• 2 lbs bone-in beef short ribs
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp Rosemary Olive Oil
• 2 large shallots, minced
• 2 large cloves garlic, minced
• ½ cup Aged Traditional Dark Balsamic Vinegar
• ½ cup red wine
• ¼ cup firmly packed light brown sugar
• 2½ cups beef broth
• 1 sprig fresh rosemary
• 1 sprig fresh tarragon
• 1 sprig fresh thyme

Directions

Prepare and Brown:

1. Preheat oven to 270°F.
2. Season short ribs generously with salt and pepper on all sides.
3. Heat Rosemary Olive Oil in a Dutch oven over medium-high heat.
4. Add ribs and brown on all sides, about 2-3 minutes per side. Remove and set aside.

Build the Sauce:

1. Add minced shallots to the Dutch oven and sauté for about 3 minutes.
2. Add minced garlic and cook for 1 minute.
3. Pour in Aged Traditional Dark Balsamic Vinegar and red wine. Bring to a simmer, scraping up the brown bits from the bottom.
4. Add brown sugar and beef broth. Bring to a boil.

Braise:

1. Return short ribs to the Dutch oven. Add fresh rosemary, tarragon, and thyme sprigs.
2. Cover tightly with lid. Place in preheated oven and braise for approximately 3 hours, or until meat is fall-off-the-bone tender.

To Serve

Serve hot over a bed of rice or other grain with fresh vegetables. The rich, savory sauce is perfect for spooning over everything!

Recipe submitted by Ben Stone