Rosemary Balsamic Short Ribs

These rosemary balsamic short ribs are so rich, tender, and jam packed with nutrients, including an amazing natural source of collagen! They’re the perfect cozy meal for colder weather or a Sunday dinner and they are amazing as leftovers!!

Ingredients

  • 3–4 lbs bone-in beef short ribs

  • 1 large onion, sliced

  • 4 garlic cloves, smashed

  • 1 tablespoon dijon mustard

  • 1 tbsp tomato paste

  • 1 1/2 cup beef broth

  • 1/2 cup balsamic vinegar

  • 1/3 cup maple syrup

  • 2–3 sprigs fresh rosemary

  • Sea salt + cracked black pepper

Cooking Methods

Instant Pot Instructions (my fave way!!!)

  1. Season short ribs with salt and pepper on all sides.

  2. Turn Sauté → High and sear short ribs for 2–3 minutes per side. Remove and set aside.

  3. Add onions and garlic to the pot and sauté 1–2 minutes. Stir in tomato paste.

  4. Pour in broth and scrape up browned bits. Add in dijon and tomato paste, stir well.

  5. Return ribs to the pot, add rosemary and secure the lid.

  6. Cook on Manual / High Pressure for 45 minutes, then natural release 10 minutes.

  7. To thicken the sauce, reduce on sauté mode for 5–10 minutes.

Slow Cooker Instructions- Cook on LOW for 8–10 hours or HIGH for 4–6 hours

Dutch Oven Instructions- preheat over to 325, do steps 1-4 on the stove and then cover and braise in the oven for 2.5–3 hours until very tender.

Serving Suggestions

I love serving with mashed sweet potatoes (literally just peel, dice and boil sweet potatoes until soft, mash and add butter and salt) and pickled red onions! Would also be amazing with roasted carrots, cauliflower mash or roasted potatoes + veggies.

Emily Detrick