The Lello Kitchen

Balsamic-Braised Short Ribs with Rosemary & Butcher Salt

Name: Balsamic-Braised Short Ribs with Rosemary & Butcher Salt
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: European-inspired
Ingredients: 4 lb bone-in beef short ribs; 2 tsp The Butcher Salt, plus more to taste; 1/2 tsp freshly ground black pepper; 2 tbsp Heritage Extra Virgin Olive Oil; 1 large onion, chopped; 2 carrots, chopped; 2 stalks celery, chopped; 4 cloves garlic, smashed; 2 tbsp tomato paste; 2 cups dry red wine; 2 cups beef stock; 2 tbsp Le Marké Organic Balsamic Vinegar of Modena I.G.P.; 3 sprigs fresh rosemary; 1 tbsp additional Le Marké Organic Balsamic Vinegar of Modena I.G.P., for finishing

Beef short ribs braised until spoon-tender with red wine, a little balsamic and rosemary, then finished with Butcher Salt.

Prep: 25 minutes
Cook: 3 hours
Serves: 6 servings
Difficulty: Considered

Ingredients

4 lb bone-in beef short ribs
2 tsp The Butcher Salt, plus more to taste
1/2 tsp freshly ground black pepper
2 tbsp Heritage Extra Virgin Olive Oil
1 large onion, chopped
2 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, smashed
2 tbsp tomato paste
2 cups dry red wine
2 cups beef stock
2 tbsp Le Marké Organic Balsamic Vinegar of Modena I.G.P.
3 sprigs fresh rosemary
1 tbsp additional Le Marké Organic Balsamic Vinegar of Modena I.G.P., for finishing

Before you start

Brown the meat deeply; much of the final flavor is built before the braise even begins.
Use a Dutch oven or braiser large enough to hold the ribs snugly in a mostly single layer.
This dish improves overnight, which makes it particularly good for entertaining.

At the Lello table

Short ribs reward patience because they improve while doing very little to impress the cook moment by moment. The balsamic should not dominate; it is there to lend depth to the wine and stock, while rosemary and Butcher Salt keep the final result disciplined rather than sweet.

Method

Heat the oven to 325°F / 165°C. Season the short ribs with the salt and pepper.
Warm the olive oil in a Dutch oven over medium-high heat and brown the ribs very well on all sides. Transfer to a plate.
Add the onion, carrots and celery to the pot and cook until softened and beginning to color. Add the garlic and tomato paste and cook for 1 minute more.
Pour in the red wine and scrape the pot well. Simmer until reduced by about one-third. Add the stock, balsamic and rosemary. Return the ribs to the pot.
Cover and braise in the oven for about 3 hours, until the meat is completely tender.
Skim excess fat, then simmer the sauce uncovered if needed until lightly thickened. Taste and correct the seasoning with a little more Butcher Salt if needed.
Remove the reduced sauce from direct heat and stir in the final tablespoon / 15 mL Le Marké balsamic. Spoon over the ribs and serve immediately.

Cook’s notes

The balsamic should support the braise, not announce itself as a glaze.
Short ribs are done only when they feel completely yielding; resistance means more time is needed.
A final pinch of flaky salt sharpens the richness just before serving.

Substitutions

Boneless short ribs or chuck can be used, though the sauce will be slightly less rich.
Thyme can replace rosemary if preferred.
For a slightly brighter finish, add a teaspoon of red wine vinegar at the end if the sauce tastes flat.

To serve

Serve over potato purée, buttered noodles or soft polenta.

Storage & make-ahead

Refrigerate for up to 3 days. Reheat gently; the flavor improves after a night in the refrigerator.

Explore all recipes · Cooking measurements & reference

Shop the Lello ingredients

Le Marké Organic Balsamic Vinegar of Modena I.G.P.

$48.00

The Butcher Salt

$28.00