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Braised Short Ribs with Balsamic Tomato Sauce

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  • Prep 40 min
  • Total 3 hr 30 min
  • Servings 3
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Slow cooked, fall-off-the-bone tender short ribs served with a tart and sweet balsamic tomato parm sauce. Put them over some thyme mashed potatoes and you have a great comfort meal!
by: The Food in My Beard
Updated Oct 17, 2014
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  • 6 bone-in beef short ribs
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 3 cloves diced garlic
  • 1 cup balsamic vinegar
  • 2 tablespoons worcestershire sauce
  • 2 cups beer (or water)

Tomato sauce:

  • 1 (28 oz) can Muir Glen™ diced tomatoes
  • 1 cup parmesan cheese
  • 3/4 cup balsamic vinegar
  • 1/4 cup diced onion
  • 2 cloves diced garlic
  • 2 tablespoons sugar


  • 4 large yukon gold potatoes
  • 1 cup cream
  • 4 tablespoons butter
  • 6 sprigs thyme


  • 1
    For the ribs, sear them until brown on all sides and remove from pan. Next, add the veggies and cook about 10 minutes, followed by the garlic. Add the liquid ingredients next and stir well, scraping the bottom of the pan to get any browned bits.
  • 2
    Return the ribs to the pan and place in the oven with the cover on but slightly to the side. Cook at 275°F for 3 hours or until they are very tender.
  • 3
    With about 45 minutes left on the ribs, start the potatoes. Cut them into 8ths and place them in a pot with the cream, butter and thyme. Simmer until the potatoes are soft, then remove the thyme and mash it up!
  • 4
    Meanwhile for the tomato sauce, brown up the onion in some olive oil, then add the garlic, followed by the rest of the ingredients. Simmer and allow to slightly reduce until the the ribs are ready.
  • 5
    To plate, first put the potatoes on the bottom of the plate, then top with a short rib and a nice scoop of the tomato sauce.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I am always looking for new ways to make super comforting melt-in-your-mouth ribs.

    Beef short ribs are easily my favorite type of meat from October through March (skirt steak takes over during the other months). Today’s Braised Short Ribs with Balsamic Tomato Sauce recipe is full of the deep dark flavors that pair with short ribs so well: Balsamic, Parmesan, and tomatoes.

    I think short ribs are so pretty! Jus’ sayin’.

    Brown the ribs pretty well on all sides.

    Next, in go the veggies, followed by balsamic.

    Nestle the ribs into the cooking liquid, all cozy-like.

    The ingredients for the tomato sauce.

    Three hours later, the ribs look a bit different.

    This meal was comfort on a plate. The potatoes were creamy and spiked with thyme and were the perfect contrast to the tomato sauce.

    Dan Whalen hasn't eaten a tenderloin in over 3 years. He has been blogging for about the same amount of time at The Food In My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
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