Balsamic Braised Short Ribs - cooking recipe

Ingredients

cooking spray
4 lbs short rib of beef, trimmed
1 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper, divided
2 cups finely chopped red onions
1/4 cup minced garlic
2 cups low sodium beef broth (home made broth preferred)
1 cup dry red wine
3/4 cup balsamic vinegar
1/4 cup packed brown sugar
2 cups chopped plum tomatoes or 2 cups chopped roma tomatoes

Preparation

Preheat oven to 300\u00b0F.
Over medium-high temperature, heat a large Dutch or French oven and spray it with cooking spray.
Season the ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Brown the ribs in two batches in the heated pan, about 8 minutes per batch, until browned; remove from pan.
Add the finely chopped onion to the pan and saute until lightly browned, about 8 minutes.
Add the minced garlic and saute for 1 minute.
Add the browned ribs back into the pan, then add the wine, vinegar, brown sugar, and tomatoes and bring to a simmer.
Cover pan and transfer to the oven, and bake at 300\u00b0F for 90 minutes or until tender.
Remove from oven and let cool slightly, then transfer pan to refrigerator and let chill for 8 hours or overnight.
After chilling, skim the solidified fat from the surface of the broth mixture and discard fat.
Over medium heat on the stove, cook the ribs in the Dutch or French oven for 30 minutes or until thoroughly heated.
Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper, and serve.
Serve along with potatoes, pasta, and/or vegetables - the sauce goes quite well with them, too!