Oven Braised Balsamic Short Ribs

This is such a great dish to have on a special occasion! In fact, I made it for our 7 year wedding anniversary and the hubs was quite impressed. It’s super delicious and super easy, but looks and tastes like it took all day to prepare.


Oven Braised Balsamic Short Ribs

  • Servings: about 3-4
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2 T avocado oil

8 short ribs

salt and pepper

onion, thinly sliced

4 garlic cloves, minced

2 cups chicken broth

1 cup of good balsamic (not the cheapest, not the most expensive)

zest of one orange (optional)

2 bay leaves

about 10 sprigs of thyme, leaves removed from stem


Heat oven to 325ºF. Heat avocado oil in a dutch oven over medium to medium high. Pat short ribs dry and season generously with salt and pepper. Brown on all sides, in batches, and transfer to a plate.

Saute onion in dutch oven until translucent. Add garlic in for a minute until fragrant. Add short ribs back in with the rest of the ingredients. Bring to a boil for a minute, cover, and transfer to oven for 2 1/2 to 3 hours until meat falls off the bone.

Scoop out meat, bones, and onions with a mesh scoop and set aside. If you have a fat separator, pour juices from dutch oven in it (if you don’t have one, do your best to scoop out the oily liquid). Transfer juice back to dutch oven, heat over stove on medium, and let simmer for about 10-15 minutes until it thickens enough to coat the back of a spoon.

When ready to serve, you can put the meat back in the simmered juices or pour over meat. I love to serve this over Roasted Mashed Cauliflower.

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