Prepared one day in advance. Used two cups of drained diced canned tomato, otherwise made the beef to recipe. It was easy to lift off the solid beef fat prior to re-heating (make sure that the ribs are all submerged before you refrigerate). Mixed reviews, half thought it was too sweet, half agreed it was sweet but liked it. Served over egg noodles.
Balsamic-Braised Short Ribs with Horseradish Mashed Potatoes
carolfitz Posted: 11/20/08
bkdice Posted: 03/01/10
I've made several short rib recipes, and I really liked this one. It was very easy and much tastier than I expected. I used 2 tablespoons of tomato paste, instead of canned tomatoes. I also salt my meat 1-2 days in advance. It helps bring out the flavors. I didn't need to add any salt to the recipe at all. I did turn the oven down to 275 for the 2nd half of the cooking, and then added 15 minutes to the cook time. The meat was super tender. I will definitely make this again.
JIMMIC Posted: 04/23/10
I fixed this as a surprise for my wife, although it was hard to keep her from trying to figure it out, because the house smelled so good when she came home, because I made it a day ahead of time. It was well worth the wait, my wife and I loved it! I served it with the horseradish mashed potatoes, a salad and fruit for dessert. I recommend, if at all possible, skimming the fat at least twice.
chudson Posted: 12/24/11
I've made this a number of times since the recipe was first published, and it is ALWAYS a hit with my guests. It's easy to make, it's a great make-ahead, and it is different. The leftovers are wonderful also. Try this one...you will like it!
srwfromorange Posted: 11/11/11
I have made this dish on numerous occaisions & it comes out wonderful every time. In fact I'm preparing a double recipe for company tomorrow night, so I'll cook the ribs today. the mashed potatoes are a must with this & I usually have steamed broccoli as a side dish. Yummy.
CindyAustin17 Posted: 01/15/12
Delicious, tender and easy. After the garlic I added 2 chopped carrots. I bought prime short ribs but they still needed to braised for 2.25 hours. I like the idea of chilling overnight so to remove the excess fat. No potatoes - made cauliflower with parsnips and mashed those which I love as a substitute for potatoes. Will make again and maybe next time put over parmesan polenta.
auntcy1 Posted: 11/10/12
I've made this 4 times and we really love this dish but I have made just a few changes. I use less brown sugar and balsamic vinegar and sub a can of tomato paste for the chopped plum tomatoes. Also, I don't chill overnight, I strain the broth mixture into a fat strainer and let it sit for about 30 minutes. I add the broth back to the pot with fresh carrots, celery and thawed pearl onions and 1 cup of beef broth, bake covered for about 30 minutes and then add the ribs to warm. Serve with whole wheat egg noodles. Simply devine!
jferna23 Posted: 04/14/12
I love it!
CAgirlinIA Posted: 02/11/13
This recipe is delicious! As I ate, I marveled at the fact that the meat and the potatoes were only 463 calories (there are some recipes out there that are in excess of a thousand calories for the meat alone!). I did make the ribs yesterday and let them set overnight but I had virtually NO fat to skim off the top today. The only change I made was cutting the potato recipe in half and using red potatoes since that's all I had. I would definitely serve this dish to company and I will definitely make it again, company or not.