Prep Time: 20 minutes | Cook Time: 2 - 3 hours | Servings: 6 | Author: Olivelle (styled by Chivilla Bay)
Rich. Cozy. Fall-off-the-bone comfort food.
These Braised Beef Short Ribs are the kind of meal that makes the whole house smell amazing and convinces everyone to linger at the table just a little longer. Slow-simmered with Tuscan Herb Olive Oil, aromatic vegetables, Italian herbs, and finished with a splash of Barrel Aged Dark Balsamic, this dish delivers deep, savory flavor with just the right touch of richness.
Perfect for chilly evenings, dinner parties, or anytime you want a restaurant-worthy meal without the stress.
🛒 Ingredients
For the Short Ribs
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3 Tbsp Tuscan Herb Infused Olive Oil
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6 beef short ribs
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1 Tbsp Black Truffle Infused Sea Salt
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1 onion, diced
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2 carrots, diced
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2 celery ribs, diced
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4 cloves garlic, minced
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1½ cups dry white wine
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1 cup chicken broth
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¼ cup Miscuglio Italian Dried Herb Blend
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1 (14.5 oz) can diced tomatoes, drained
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2 Tbsp Barrel Aged Dark Thick Sweet Balsamic
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Fresh parsley, chopped (for garnish)
🍳 Directions
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Sear the short ribs
Heat the Tuscan Herb Infused Olive Oil in a large Dutch oven over medium-high heat. Pat the short ribs dry and season generously with Black Truffle Infused Sea Salt. Sear the ribs in batches, about 1–2 minutes per side, until deeply browned. Remove and set aside. -
Build the flavor base
Add the onion, carrots, and celery to the same pot. Cook for 8–10 minutes, stirring occasionally, until softened and fragrant. Add the minced garlic and cook for 1 minute more. -
Deglaze & simmer
Increase heat to high and pour in the white wine, scraping up all those delicious browned bits from the bottom of the pot. Stir in the chicken broth, Miscuglio Italian Herb Blend, and drained tomatoes. -
Slow cook to perfection
Return the short ribs to the pot. The liquid should come about halfway up the ribs, with the tops still exposed. Cover, bring to a gentle simmer, then reduce heat to low. Cook for 2–3 hours, until the meat is fork-tender and falling off the bone. -
Finish & serve
Remove from heat and drizzle with Barrel Aged Dark Thick Sweet Balsamic. Garnish with fresh parsley and serve warm.
🍽️ Serving Ideas
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Creamy polenta
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Parmesan risotto
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Buttered egg noodles
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Mashed potatoes or roasted root vegetables
Basically, anything that loves soaking up rich, savory sauce.
💡 Tips & Swaps
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No white wine? Swap in additional broth with a splash of balsamic for depth.
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Want extra richness? Finish with a pat of butter or a drizzle of Sweet Cream Butter Infused Olive Oil.
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Make ahead friendly: These short ribs taste even better the next day.
