Balsamic Short Ribs

I had found a great short rib recipe from BA so I thought I would go to them for another one. They did not let me down. Funny that it was last January that I posted the recipe and here we are again in January and I'm looking for another rib-sticking meal. Now I know that this might not be a recipe for everyone - not everyone likes balsamic vinegar (shocking I know!)

Balsamic Short Ribs (Adapted from BonAppetit)

3 1/2 - 4 lbs short ribs, English style
salt/pepper
1T canola oil
2 medium onions, cut into wedges
6 cloves garlic, peeled
1t dried oregano
1 1/2 c balsamic vinegar
14 oz canned chopped tomatoes
3 c beef stock

Salt and pepper short ribs. Heat Dutch oven and add oil. Brown ribs on all sides (you might need to do in batches). Set ribs aside. Pour out most of the fat. Toss in onions (add a little salt) and cook until starting to soften and brown slightly (about 10 minutes). Add garlic and cook until fragrant. Add ribs back to the pan. Add oregano, vinegar, tomatoes, and beef stock. Cover and bring to a boil. Lower heat and simmer for 2 1/3 - 3 hours or until tender and falling off the bone. Remove ribs to a bowl. Skim fat (of which there will be quite a bit). With a spoon smash the garlic against the sides of the pan. Heat to high and cook sauce down until reduced and thickened (about 15 minutes).

The original recipe had 4 1/2 c of beef stock. I read all the comments and everyone said it was too much liquid I agree (and I adjusted). It might depend on what size your Dutch oven is? You want the meat to be covered with the liquid but not lost in the liquid. The original also was served with a gremolata. While that might be tasty, I didn't think it was necessary and I didn't have the fresh basil anyway (it's winter after all!). I tossed some parsley on at the end because let's face it braised meat looks like braised meat. 

These ribs are so rich and unctuous. I thought this was the best word to describe them. Until I looked up the definition. I can't believe it means smooth and greasy! I thought it meant flavorful. Well I guess one person's smooth and greasy is another person's delicious.