Braised Short Ribs with La Favorita Balsamic Vinegar


  • 3 1/2 pounds beef short ribs
  • Sea salt and cracked black pepper
  • 2 red onions, cut into wedges
  • 8 cloves garlic, peeled
  • 6 sprigs oregano
  • 1 1/2 cups La Favorita Balsamic Vinegar
  • 1 (14 ounce) can chopped tomatoes
  • 4 1/4 cups beef stock


  1. Heat a large, heavy dutch oven over medium-high heat. Sprinkle the ribs with sea salt and pepper and cook for 4-5 minutes on each side, or until well browned. Remove and set aside.
  2. Wipe the dutch oven with absorbent paper, add the onion and garlic, and cook for 5 minutes or until golden. Return the ribs to the dutch oven along with the oregano, vinegar, tomatoes, and stock; season with salt and pepper. Reduce heat to low, cover, and simmer for 2 1/2 to 3 hours or until the beef is very tender. remove the ribs from the dutch oven and keep warm.
  3. Strain the pan juices and skim the fat from the surface. Pour into a saucepan and simmer over high heat for 5-10 minutes or until the sauce has thickened.
  4. Divide the ribs among plates and spoon the sauce over. Garnish with fresh herbs, if desired.

Recipe adapted from Epicurious

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