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Preheat and Sear the Ribs:
Preheat oven to 325°F (165°C). Pat the ribs dry, season with salt and pepper. Heat olive oil in a Dutch oven and brown the ribs on all sides. Remove and set aside.
Sauté Aromatics:
In the same pot, add onions, garlic, and carrots. Sauté until softened and golden.
Deglaze and Build the Sauce:
Add balsamic vinegar and scrape the bottom of the pot. Stir in tomato paste and beef broth. Add herbs and bay leaf.
Braise:
Return the ribs to the pot. Cover and place in the oven. Braise for 2.5 to 3 hours until the meat is very tender.
Finish and Serve:
Remove the ribs and strain the sauce if desired. Serve ribs hot with sauce spooned over the top.
Serving and Storage Tips:
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