Bern's Balsamic-Braised Short Ribs

Tender, succulent and fall off the bone goodness! Easily one of the best homemade braised short ribs I've ever had.

Ingredients:

Extra virgin olive oil

4 pounds beef short ribs, trimmed

kosher salt

freshly ground black pepper

2 cups finely chopped onion

1/4 cup minced garlic (about 12 cloves)

2 cups beef broth

1 cup dry red wine

3/4 cup balsamic vinegar

1/3 cup packed brown sugar

2 cups chopped plum tomato (16 oz.)

Directions:

Preheat oven to 300°.

To prepare ribs, heat a large Dutch oven coated with olive oil over medium-high heat.

Sprinkle ribs with salt and pepper. Add half of ribs to pan.

Cook 8 minutes or until browned, turning occasionally.

Remove from pan. Repeat procedure with remaining ribs; remove from pan.

Add onion to pan; sauté 8 minutes or until lightly browned.

Add garlic; sauté 1 minute. Return ribs to pan.

Add broth, wine, vinegar, sugar, and tomato; bring to a simmer.

Cover and bake at 300° for 4 hours or until tender.

Remove ribs from pot to a platter and skim fat from surface of broth mixture.

Season broth to taste with salt and pepper. Serve over ribs.