Balsamic and Brown Sugar Short Ribs

Meaty short ribs are slowly braised in a sweet and tangy balsamic vinegar-infused broth in this one-pot meal from Leah Koenig, author of The Jewish Cookbook. Let them cook in your Dutch oven for a few hours and not only will your whole kitchen smell incredible, you’ll be met with fall-off-the-bone-tender meat to enjoy. The short ribs cook alongside winter vegetables like sweet cipollini onions and nutty celeriac to make a hearty and comforting dinner on even the coldest night.

2 Tbsp. vegetable oil
8 beef short ribs, bone-in (~ 4½ lbs)
1 tsp. black pepper, freshly ground
1 Tbsp. kosher salt, divided
1 medium-size yellow onion, finely chopped (~ 1¼ cups)
6 garlic cloves, thinly sliced (~ 3 Tbsp.)
⅓ cup balsamic vinegar
1 tsp. onion powder
½ tsp. garlic powder
2 cups beef broth
⅓ cup Erythritol Gold, packed
2 bay leaves
12 small fresh cipollini onions, trimmed and peeled (~ 10 oz)
1 medium celeriac (celery root), peeled and cut into 1½” pieces (~ 2 cups)
3 carrots, peeled and cut into 1½” pieces (~ 1½ cups)
fresh flat-leaf parsley, finely chopped

Preheat oven to 275°F (140°C/120°C fan, Gas Mark 1).

Heat oil in a large Dutch oven over medium-high. Pat short ribs dry, and sprinkle evenly with black pepper and 2 tsp. salt. Working in two batches, cook short ribs, flipping occasionally, until well browned on all sides, about 10 minutes. Transfer browned short ribs to a plate; set aside.

Pour off all but 2 Tbsp. drippings in Dutch oven; discard. Return the Dutch oven to heat over medium, and add yellow onion, sliced garlic, and remaining 1 tsp. salt. Cook, stirring occasionally and scraping the bottom of the Dutch oven to loosen browned bits, until onion is softened and browned, 6-8 minutes. Stir in vinegar, onion powder, and garlic powder; cook, stirring often, until liquid has reduced by half, about 1 minute.

Add broth, brown sugar, and bay leaves to onion mixture; cook over medium, stirring constantly, until sugar is dissolved, about 1 minute. Nestle browned short ribs, meaty side down, into Dutch oven in a single layer. Pour any accumulated juices on a plate over top. Return mixture to a simmer over medium-high.

Cover the Dutch oven and transfer to a preheated oven. Braise for 1 hour. Uncover; add cipollini onions, celeriac, and carrots, taking care to submerge them as much as possible in cooking liquid. Cover and continue braising until vegetables are tender and meat is easily pierced with a paring knife, about 1 hour and 30 minutes.

Remove from oven. Transfer short ribs and vegetables to a serving platter; set aside. Return the Dutch oven to the stovetop and bring the cooking liquid to a simmer, uncovered, over medium-high. Reduce heat to medium, and gently simmer, stirring occasionally, until liquid is slightly reduced and flavours have concentrated; 10-15 minutes. Remove and discard bay leaves. Season sauce with additional black pepper and salt to taste. Skim off excess fat from the top of the sauce using a ladle; discard. (Alternatively, pour sauce through a fat separator into a gravy boat; discard excess fat.) Spoon the desired amount of sauce over short ribs. Garnish with parsley, if desired. Serve immediately alongside the remaining sauce.

Makes 8 servings.

Suggested pairing:  These boldly flavoured short ribs pair well with an equally bold wine, such as a rich, peppery California red. We recommend Bogle Vineyards Old Vine Zinfandel.