Wine & Balsamic Braised Beef Short Ribs
Braised short ribs are the kind of meal that makes the whole house smell extraordinary for hours — and this version earns every minute of that wait. Pomegranate Balsamic adds a deep, fruity richness to the braising liquid that wine alone can't achieve, giving the finished ribs a complex, slightly tart depth that keeps the dish from going too heavy. Three hours in the oven, fall-off-the-bone tender, and genuinely one of the most impressive things you can put on a table with almost no active cooking time.
Recipe: Wine & Balsamic Braised Beef Short Ribs
Serves 4
Ingredients:
2–3 lbs trimmed beef short ribs
2 tbsp Single Estate Extra Virgin Olive Oil
1 large onion, roughly chopped
4 cloves garlic, roughly chopped
⅓ cup Pomegranate Balsamic
2 cups dry red wine (Shiraz or similar)
2 tbsp tomato paste
4–6 cups beef stock
Instructions:
Preheat oven to 325°F.
In a hot heavy skillet, sear the short ribs on all sides in the olive oil until deeply browned and caramelized — don't rush this step. A good char on the outside means flavor in the braise. Remove ribs and place bone-side up in a Dutch oven or deep roasting pan.
In the same skillet, sauté the onion and garlic until golden, about 5 minutes. Combine the Pomegranate Balsamic and red wine, then pour into the skillet to deglaze, scraping up all the browned bits. Turn off the heat and stir in the tomato paste.
Pour this sauce over the short ribs, then add enough beef stock to completely cover the meat.
Cover tightly with a lid or two thick layers of foil to seal in the steam. Braise in the oven for 3 hours until the meat is completely tender and falling from the bone.
Serve over creamy polenta, mashed potatoes, or buttered egg noodles with the braising liquid spooned generously over the top.
Slow Cooker Option: Follow steps 2–4, then transfer everything to a slow cooker. Cook on low for 6–8 hours.
Why We Love It: The Pomegranate Balsamic is the ingredient that elevates this from a good braise to a great one. Its natural acidity cuts the richness of the beef while its fruit-forward depth adds a dimension that plain balsamic doesn't quite deliver. This is the recipe we reach for every time the temperature drops.