Balsamic Glazed Beef Short Ribs

Not until recently have I became slightly obsessed with short ribs. If I am going to eat meat then I prefer a nice juicy steak or if I am feeling really adventurous I will chow down on some baby back ribs over a summer holiday. However, I have never really tried my hand at beef short ribs, seeing them as rather cumbersome and boring.  I had been deceived! Once I removed the wool over my eyes (a.k.a. read a magazine that featured a variety of recipes for beef short ribs) I was immediately memorized by the ease in the cooking method, the succulent appearance and rich juicy bite of a simple beef rib.

My 3 year old thought they were funny looking and as a girl I think they are kinda cute. I was trying to decide between two recipes that I had seen in this magazine, one included balsamic as the main ingredient and the other was all about mustard and pepper flakes. Sidenote: Do you know why I look at magazines but never buy them or never tear out a page to save for later? So I don’t copy the recipe. I like the remember the recipe, the key aspects of it and then go with it using my own rendition. I work best this way as I don’t like to follow another’s recipe exactly but use it as a blueprint. Anyway, now you know! As the title so nicely gives away, I decided to go the balsamic glazed route only because I adore how sweet and rich balsamic vinegar becomes after being slow cooked, especially when combined with sugar, red wine and herbs. The most important part to any beef short rib recipe is to get a nice crispy coating to the exterior of the meat by dredging it in some flour mixed with spices and slightly pan-frying it in some oil until all sides are slightly golden brown. Below is picture right after I browned the meat.

This recipe will not, not ever, disappoint. It is absolutely a must do and something you can put on mid-morning and not return to until dinner is ready to be served. Last but not least- the secret ingredient- Porcini mushrooms. Yep, I use the mushrooms themselves in the marinade mixture and the reserved mushroom water (after mushrooms are soaked for 30 minutes) in the cooking liquid for the dutch oven. I can not explain how amazing these short ribs were. They were falling off the bone, they were sweet, they were rich, they were savory (thanks to the mushrooms) and best of all they made one tired working man really really happy!

Balsamic Glazed Beef Short Ribs
  • 2 pounds of beef short ribs (bone-in)
  • 1 cup of balsamic vinegar ( I use aged balsamic by Devo Oil)
  • ½ cup of red wine
  • ½ cup AP flour
  • 2 tsp salt and cracked black pepper each
  • 1 tsp garlic powder
  • ½ tsp paprika
  • ¼ cup canola oil
  • ¼ cup porcini mushrooms (reserve ¼ cup of liquid)
  • 2 bay leaves
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp cinnamon
  • 2 TBSP brown sugar
  1. Heat the canola oil over medium to high heat in your dutch oven. Mix together the flour with the garlic powder, paprika and 1 tsp each of salt and pepper. Dredge your ribs in the flour and place in the hot oil. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat down to medium-low. Toss in the onions, garlic and mushrooms. Cook for 6-8 minutes then add in the wine and balsamic vinegar, stirring the bottom of the pan to release any bits from browning the meat. Stir in the remaining seasonings including cinnamon and brown sugar. Add back the ribs to the dutch oven. Bake at 350 for 2 hours then lower temperature to 300 for another 30-45 minutes (got that tip from Pioneer Woman herself)



  1. Biren @ Roti n Rice

    Those ribs sure look amazing! You make me want to run out to the store now to get some short ribs. Love slow cooking with balsamic. Makes the sauce so sweet and rich.

  2. April @ The 21st Century Housewife

    Your short ribs look wonderful! I love using balsamic vinegar to cook meats – it gives such an incredible flavour. I like the addition of the cinnamon too!

    1. kbelleicious

      I kinda added the cinnamon in there last minute out of a whim and I was pleasantly surprised too! Thanks for stopping by

  3. PolaM

    Have to learn to be patient and slow roast like you! Those look amazing!

  4. Eva

    I haven’t ever cooked short ribs either, but my husband adores them. He always orders them when we go to our favourite French restaurant. I love that they are glazed with balsamic, such a wonderful flavour. The ribs look incredibly tender. Nice recipe Jessica.

    1. kbelleicious

      Glad to be in the same boar. I mean before last week I hadnt done them either. You really should try them though! So incredibly easy!

  5. Shea

    Mmm, those look amazing! I’ve never had short ribs before, but every time I see them they always look so good!

  6. Jed Gray (sportsglutton)

    Whenever I think of beef short ribs I always think of Kalbi, but you’ve got me thinking in a new direction Jessica. These look phenomenal!

    1. kbelleicious

      Kalbi! I like that direction too! Let’s switch dinner one night:)

    2. kbelleicious

      P.s. Tell me more about how you do your ribs

  7. yummychunklet

    I bet these were sticky and delicious!

    1. kbelleicious

      Beyond sticky! Just perfection!

  8. daphne

    slow cooking to the best- I can see the meat MELT in my mouth! Just have to convince my hubs that balsamic vinegar IS nice!

  9. Kathleen

    These look sticky and wonderful!!!

  10. Chris

    I love beef, especially with my family for dinner. This version looks so delicious! I’ve never made my own before, I need to try this! Thanks for sharing 🙂

    1. kbelleicious

      Thanks for stopping by Chris! I appreciate it! Love your site- perfect for moms!

  11. jackie@marin mama cooks

    These ribs look mouthwatering and your photo’s are magazine quality, seriously. You have a talent girl!

  12. Angie@Angie's Recipes

    These ribs look droolworthy! I have only tried balsamic chicken wings…and it was really delicious. Gotta try this SOON!

    1. kbelleicious

      Oh if you liked the flavor on chicken wings then u are sure to love these!

  13. Kristy

    I just made a balsamic BBQ sauce and I know how good this must taste. I’m obsessed with the sauce and soon to be obsessed with the ribs! Yum!!!

    1. kbelleicious

      Ahh! What did u use your sauce on? I bet it was wonderful!

  14. Andrea {From the Bookshelf}

    Holy cow! These look absolutely fantastic!

  15. Mandy - The Complete Cook Book

    You always have the best recipes! I could enjoy these ribs for breakfast, lunch and dinner!
    🙂 Mandy

  16. Barbara @ Barbara Bakes

    I’ve just fallen in love with the short rib too. Yours look amazing!

    1. kbelleicious

      I cant wait to see what recipe you have for your ribs! Please do share and soon:)

  17. Torrie @ a place to share...

    re- the magazine recipes… i love this about you… you’re authentic, original, creative, and confident in the kitchen… it’s what originally attracted me to you and your blog!! (and still does :))

    1. kbelleicious

      I’m blushing! U r so sweet! Hope you are enjoying your vaca!

  18. Caroline

    Ohh I love short ribs! Yours look so juicy and tender. Love that you added mushrooms to the mix. mm mmm mmm!

    1. kbelleicious

      Thanks Caroline. The mushrooms really added to the whole flavor of the dish perfectly!

  19. Teresa Blackburn

    Wow, wow and triple wow! Beautiful ribs.

  20. val

    I love these and would give anything to have em for dinner tonight.

  21. Lena

    the meat must be so tender and ooh, look at the sauce! yeah, very often i know you hardly copy recipes from A-Z, that ‘s what i love about you, so original!!

  22. Balvinder

    Oh My Gosh! Every bite of these ribs look juicy and succulent. I love the marinade and right now I am thinking of experimenting with lamb.

  23. Nami | Just One Cookbook

    Ever since I tasted my first baby back ribs after I came to the US, I’m hooked. I really really love ribs and I can’t believe it’s not common parts of meat we eat in Japan (even though we sometimes find it in store, it’s not one of common meat for sure). Your recipe looks so good. I love the glaze and looks delicious! p.s. You are good at memorizing. I can’t barely memorize anything anymore…. I’d have to buy the magazine for sure! =P

  24. Joanne

    The ribs look like they’re cooked to perfection!

  25. Velva

    Short ribs pack a lot of flavor. Slow cooked and crispy with a hearty flavored wine just rocks. It can also make for a great starter for a meal.

    Love this recipe. Thanks for sharing.


  26. Velva

    Short ribs pack a lot of flavor. Searing it, and cooking it slowly is the way to do it. You are right, it will not be possible to be disappointed. Served up with a good hearty wine makes it perfect for me.

    Thanks for sharing. I feel inspired.


  27. Candace

    These look soooo good. I love short ribs. I definitely see these in my future.

  28. Charles

    I think that’s one of the best feelings, isn’t it? Picking up a sticky, slightly sweet, meaty, hot rib and just munching away! These look absolutely wonderful, and loving that glaze too!

  29. Donna @ The Slow Roasted Italian

    These look delicious, you had me until the mushrooms. Not a fan myself. But, the ribs look amazing.

    I can totally relate on the recipes. I told Chad that I had seen something on foodgawker and they put ‘ingredient a’ with ‘ingredient b’ but I won’t go look at the recipe. Glad I am not the only one.

  30. Bree

    Seriously those look incredible!!!

    1. kbelleicious

      Thanks Bree! Hey when is the contest for your dish? Its this week right? good luck

  31. DB-The Foodie Stuntman

    Hi I found your site from Donna and Chad of The Slow Roasted Italian. These ribs look great. Next time, make sure you brown your mirepoix before deglazing.

    1. kbelleicious

      Oh so glad you stopped by! Thanks for the tip- I usually do that but I decided not to this time around and it really didn’t make a huge difference. There was already so much flavor going on with the mushrooms and such. But yes your right about deglazing. It is usually a must

  32. The last supper (of the year) « eat farm food

    […] to good the short ribs that we got two weeks ago and use the dutch oven again. So tonight we had Balsamic Glazed Beef Short Ribs with creamed corn, and mashed potatoes. The potatoes were compliments of the Voyts from last night, […]

  33. ear plugs e-a-r

    I dive regularly so use ear plugs often. My most comfortable pair were moulded from a kit, they are much more comfortable than standard earplugs and don’t seem to wear out. It’s much less expensive than having your earplugs molded by a professional; I’d recommend them to anybody who uses them often.

  34. grandpa al

    We found this recipe and were so excited to try them. We bought an enameled cast iron dutch oven to cook them in. We followed the recipe exactly, but when we took them out they were seriously over done. Where did we go wrong??? Should we have reduced the oven temperature because of the cast iron? Should we have reduced the cooking time? Something else?

    What we could salvage was tender and very tasty. Any help would be welcome!! grandpa al

Comments are closed.