This Balsamic Braised Short Ribs is a hearty dish that’s comforting on a chilly evening. Cooking short ribs can take a few hours, but only about 20 minutes of hands-on time. The meat is so tender and the onions come out perfectly caramelized.
Serve over rice, roasted or mashed potatoes or a bowl of creamy polenta to balance out the flavors.

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Balsamic Braised Short Ribs is one of those recipes that feels like an explosion of flavor upon the first bite, and every bite after that.
For me bone-cuts have always been the most flavorful and satisfying meats and consequently the ones I tend to turn a blind eye on serving sizes and portions.
Similarly to this level of satisfaction are my Oxtail Stew , this Instant Pot Beef Short Ribs variation which I make when I am pressed with time and off course, the classic Instant Pot Spare Ribs.

These meat recipes are pure bliss and hands on deliciousness, powerhouse flavor and a great way to treat (and impress!) your family, friends and guests.
The beauty of braised meats is that you only need about 20-30 minutes of hands-on work and the rest is completely hands-off time, slowly braising in the oven.
This recipe is perfect for a Sunday dinner because you have a bit more time at home, and for many families this is the only time when everyone gets to eat a meal together. A very special time!
I hope you will try my Balsamic Braised Short Ribs recipe. Note that this recipe is Whole30 approved, which also means gluten-free, Paleo and Keto.
Enjoy it!

what you need to make balsamic braised short ribs in oven:
- a good heavy dutch oven pot. I am a huge fan of Le Creuset (I am not associated with the brand). To me the investment is worth every penny. I made this recipe in this 5.5 qt Le Creuset that I have owned for many years now and my kids are already counting on my passed-down Le Creuset pans when they get to be of age. So cute!
- bone-in short ribs. Short ribs can be a very fatty cut so be sure to hand select the less fattier ones.
- ghee or olive oil for sautéing. Ghee is whole30 approved and I love using it in my recipes.
- onion and garlic. Cut the onion in larger chunks so you can enjoy a tasty caramelized onion with the meat.
- tomato paste which helps the texture, color and taste in this recipe.
- coconut aminos. This ingredient is key to create the balsamic flavors without the use of wine which is not whole30 approved. Coconut aminos is a substitute for soy. If you are not allergic to soy or following a whole30 diet, you may use it instead of coconut aminos.
- balsamic vinegar that is whole30 approved
- bone broth or beef broth. Honestly if you don’t have these in hand just use water, you will still get good flavor. I like Kettle & Fire and Bare Bones that are Whole30 approved.
- almond flour as a thickening agent.
- and finally our herbs, fresh thyme and bay leaf. You can tie the thyme in a bundle so it’s easier to remove at the end.

how to cook braised short ribs in oven:
- Heat ghee (or oil) in a dutch over or cast iron pot. Add short ribs that are pre-seasoned with salt and pepper, to taste. Brown the ribs on all sides. Transfer to a plate
- Add onion and garlic to the pot. Sauté for 2-3 minutes. Then deglaze the pan with coconut aminos* and balsamic vinegar. Give it a good stir scraping the bottom of the pan to remove all bits and pieces.
- Add tomato paste and almond flour. Whisk well to combine. Add bone or beef broth.
- Transfer short ribs back to the pot. Add bay leaf and thyme. Cover and cook in the oven at 350F degrees for 2 hours.
storage and heating instructions:
- To Store. Refrigerate leftovers in an airtight container for up to 3 days.
- To Reheat. Rewarm short ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
what to serve these short ribs with?
similar recipes you might enjoy:
Instant Pot Short Ribs with Creamy Polenta
Braised Chicken with Mushrooms and Broccoli

Balsamic Braised Short Ribs
Equipment
- Dutch Oven/ Cast Iron Pot
Ingredients
- 2 lb bone-in beef short ribs
- 2 tbsp ghee
- 1 large onion sliced
- 3 cloves garlic minced
- 3 tbsp tomato paste
- 1/3 cup coconut aminos use soy for keto
- 1/3 cup balsamic vinegar
- 1 1/3 cup bone or beef broth
- 1 bundle fresh thyme
- 1 bay leaf
- 3 tbsp almond flour
Instructions
- Heat ghee (or oil) in a dutch over or cast iron pot. Add short ribs that are pre-seasoned with salt and pepper, to taste. Brown the ribs on all sides. Transfer to a plate (12-15 mins)
- Add onion and garlic to the pot. Sauté for 2-3 minutes. Then deglaze the pan with coconut aminos* and balsamic vinegar. Give it a good stir scraping the bottom of the pan to remove all bits and pieces.
- Add tomato paste and almond flour. Whisk well to combine. Add bone or beef broth.
- Transfer short ribs back to the pot. Add bay leaf and thyme. Cover and cook in the oven at 350F degrees for 2 hours.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight with almost 4 lbs. next time will double it. So flavorful. I have a go to short rib recipe but this has now replaced it. My new favorite. Thanks for sharing.
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