1. Season the short ribs generously with salt and pepper.
2. Heat olive oil in a large, oven-safe pot over medium-high heat. Add short ribs and brown on all sides, about 2-3 minutes per side. Remove ribs and set aside.
3. In the same pot, add the onion and garlic, and sauté until soft, about 5 minutes.
4. Pour in balsamic vinegar, scraping up any browned bits from the bottom of the pot.
5. Add beef broth, brown sugar, rosemary, and thyme. Bring to a simmer.
6. Return short ribs to the pot. Cover and transfer to a preheated oven at 325°F (163°C). Braise for 2.5 to 3 hours, until the meat is tender and falls off the bone.
7. Serve the ribs with the reduction sauce, spooned over the top.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 560 kcal | Servings: 6 servings
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