Open Arms of Minnesota

Weekly Recipe #334: Chef Blake's Balsamic Braised Short Ribs

By Head Program Chef Blake Wangelin

At the June 2018 Pop-Up Dinner, attendees raved about Chef Blake’s balsamic braised short ribs—and he’s glad to share the recipe!


Serves 8


  • 8 boneless short ribs, 6 oz. each
  • 1 cup balsamic vinegar
  • 1 carrot, peeled and rough chopped
  • 2 cups celery, rough chopped
  • 1 onion, rough chopped
  • 1 cup red wine (preferably cheap and dry)
  • 6 cups beef stock
  • 1 bunch fresh thyme
  • 3 cloves fresh garlic, peeled
  • Salt and pepper, to taste
  • 2 tbsp. canola oil


  1. Preheat oven at 300 degrees.
  2. Rub short ribs with salt, pepper and oil.
  3. Grill or pan sear short ribs until they have nice crust on all sides
  4. In a deep baking dish or dutch oven, put the short ribs in a single layer and pour the rest of the ingredients over the top.
  5. Cover with tin foil and bake for 2 hours or until they are fork tender and falling apart.
  6. Take short ribs out and strain the sauce in the pan.
  7. Serve with a side of choice (farro is my personal favorite) and spoon sauce over the top.


To make the sauce thicker, blend all the veg with the sauce in a blender and then strain through a thin strainer, if available.


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