Tender Balsamic Braised Short Ribs with Garlic and Herbs

Best served with mashed potatoes, polenta, or crusty bread.

Store leftovers in the fridge for up to 4 days.

Reheat gently on the stove or in the oven for best flavor.

Variations:

Add mushrooms for a deeper umami flavor.

Use red wine instead of beef broth for a richer sauce.

Try honey-balsamic for a hint of sweetness.

FAQ:

Can I make this ahead?
Yes! It tastes even better the next day after the flavors meld.

Can I use boneless short ribs?
Yes, but bone-in provides more flavor during braising.

What if I don’t have fresh herbs?
Substitute with 1 tsp dried rosemary and 1 tsp dried thyme.