Balsamic-Braised Beef Ribs Balsamic-Braised Beef Ribs

Balsamic-Braised Beef Ribs IMAGE Image by: Balsamic-Braised Beef Ribs IMAGE Author: Canadian Living

Decadent, fork-tender beef ribs are a crowd favourite. English-cut ribs are meaty single portion beef ribs that can be ordered at your butcher's counter; the balsamic vinegar helps moderate their richness. Serve with roasted or mashed potatoes and fresh summer vegetables.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: June 2013



Sprinkle ribs with pinch each of the salt and pepper. In large Dutch oven, heat oil over medium-high heat; brown ribs, in batches. Remove from pan.

Drain all but 1 tbsp fat from pan. Add onion, garlic and rosemary; cook, stirring, until onion is softened, about 4 minutes. Stir in tomato paste; cook for 1 minute.

Add vinegar; cook, stirring, until slightly thickened, about 1 minute. Stir in beef broth, 1 cup water, bay leaves and remaining salt and pepper.

Return ribs to pan; cover and bake in 325ºF (160ºC) oven until meat is tender, about 2 hours.

With slotted spoon, transfer ribs to plate and keep warm. Skim fat from pan juices; cook sauce, uncovered, over medium-high heat until thickened enough to coat back of spoon, about 8 minutes. Discard bay leaves. Return ribs to pan, tossing to coat. Sprinkle with parsley.

Nutritional facts Per serving: about

  • Fibre 1 g
  • Sodium 338 mg
  • Sugars 4 g
  • Protein 38 g
  • Calories 670.0
  • Total fat 53 g
  • Potassium 844 mg
  • Cholesterol 123 mg
  • Saturated fat 21 g
  • Total carbohydrate 7 g


  • Iron 24.0
  • Folate 8.0
  • Calcium 4.0
  • Vitamin A 4.0
  • Vitamin C 10.0
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Balsamic-Braised Beef Ribs