Meat/ Recipe

Balsamic Slow-Braised Grass-Fed Beef Short Ribs

Happy Monday morning my darlings!
Camping this weekend ended up kind of bunk. On the way out to the campsite we got hopelessly lost, which is funny because the campground is literally 2 minutes off the main highway – as it turns out, Langford is a nice city. Oops! Then it was absolutely torturous trying to set up the tarps in the torrential rain that washed out our friend’s tent and sleeping gear over night which refused to inflate, the bison burgers I make on almost a weekly basis refused to cook over the camp stove and later the open fire (charcoal bits are good for you though, right?) and there was some strange woman moaning and hysterically crying over night just as we went to bed; unsure whether she was going to ax us to death or not, and in light of everything else that had gone horribly wrong, we packed it up early and came home a night premature. Thank god for delivery food services! Of course, it was glorious to be out in the forest for a few hours and the smell of green and dirt and air was intoxicating. Next time though, dear weather, please co-operate. Just a little.
Speaking of co-operating, how about a little monthly SRC love? SRC = Secret Recipe Club. If you still don’t know what this SRC business is all about, you should. Click here. This month I was assigned Kimberly @ Rhubarb and Honey.  
I was super pumped to get her for three reasons.
  1.  Her culinary style = my culinary style: “80% “fresh / local / sustainable” and 20% “nostaligic / somewhat bad for you / everything in moderation….[with the idea that] healthy, delicious food, preferably produced locally and in a sustainable manner, should be available to everyone”. Hell yes.
  2. She’s had my blog previously for SRC, choosing to make my rendition of Blackened Brussel Sprouts – a dish that while popular in our own household, is by far, the most popular dish on the blog as well.
  3. Clowns freak her out. In my world, anyone who hates clowns must be awesome. Because clowns aren’t.
Kimberly also has some killer resources for people living in both the USA and Canada who want to learn more about eating seasonally – and therefore more sustainably and healthily – within their respective areas. I’m so proud of her. Well done, Kimberly. Well done.
After some serious debate about making:
I opted for Balsamic Braised Grass-fed Beef Short-ribs, served over a plate of basic polenta. And ya know what? Best meal I’ve had in a very long time. 
It was rich, flavourful, slightly sweet bites of tender beefy goodness. Paired with a bold, fat red wine like the Noble Ridge Meritage, I was one happy lady. Wait a second, who am I kidding? I’m no lady!
Small changes: First, I doubled it. Second, I added a base of carrot and celery at the onion stage for added depth of flavor and because I lack a dutch oven, I used a blue enamel roasting pan. I also doubled her recommended cooking time as I was a touch worried they wouldn’t be as fall off the bone tender as I wanted them to be. And let me tell you, you can’t get better short-ribs in a restaurant! I highly recommend this dish to anyone who likes beef. Or tomatoes. Or just food in general.

Balsamic Slow-Braised Grass-Fed Beef Short Ribs



Yield 4 servings


  • 16 Oz Beef Short Rib, pastured, trimmed & cut into individual bone segments.
  • 1 C Red Onion, chopped.
  • 1 Medium Sized Carrot, sliced.
  • 1 Medium Sized Stalk of Celery, sliced.
  • 2 Tbsp Garlic, minced.
  • 1 C Beef Broth, low sodium.
  • 6 Tbsp Good Quality Balsamic Vinegar.
  • 1 28 Oz Can of Diced Tomatoes.
  • 3 Tbsp Brown Sugar, lightly packed (optional).
  • Kosher Salt & Fresh Cracked Black Pepper.


  1. Pre-heat your oven to 300 degrees F.
  2. As that heats, prepare the ribs. Remove from the packaging, pat dry with paper towels and season generously with salt and pepper. Meanwhile, heat a large Dutch oven (or blue enamel roasting pan), lightly coated with cooking spray over medium-high heat. Once hot, add ribs to pan; cook approx 3 to 4 minutes per side or until browned, turning occasionally.
  3. Remove from pan and set aside.
  4. Add a small glug of olive oil if necessary and toss the onion, carrot and celery into the pan. Sauté 8 minutes or until lightly browned, stirring often. Add garlic, stir and sauté 1 minute. Return the ribs to the pan, immediately followed by the broth, vinegar, sugar, and tomato. Bring to a simmer.
  5. Cover and bake at 300° for 3 hours. Remove from the heat and using a slotted spoon, serve 3 - 5 ribs per person over some basic polenta, gourmet smashed potatoes, or even some homemade pasta.
  6. Eat.


What do you do when things don’t go as planned?


To see what Kelley @ The Culinary Enthusiast made from my blog, click here.


  • katie
    June 25, 2012 at 4:32 PM

    These look absolutely amazing!

  • Kimberly
    June 25, 2012 at 4:35 PM

    Whoop whoop! Can you see me doing my happy dance over here? I’m so happy because you got my blog this month! Not only are our culinary styles the same, you are hilarious and I love reading all your posts!

    And I love, love, love your version of my short rib recipe. Short ribs and polenta … is there a better a better combination than that??? I think not!

    Seriously, I am drooling while reading your post, and you’ve inspired me to make this dish again soon … even though we’re hitting 100 degrees here in St. Louis!

    Happy SRC Day! Thanks for a lovely post!

    • Kristy Lynn
      June 26, 2012 at 5:41 PM

      Oh yay! haha – i love reading YOUR posts!!

      …p.s. jealous. we’re sitting at a whopping 15 degrees in the day here. i think that’s about 60 degrees in the US. as i said: jealous.

      p.p.s. i love having you this month!! you have such a beautiful blog!

  • Gingered Whisk
    June 25, 2012 at 6:03 PM

    Awesome! I love this beef recipe, its so delicious looking! 🙂

    • Kristy Lynn
      June 26, 2012 at 5:44 PM

      YOU are delicious looking!

  • Kelley @ The Culinary Enthusiast
    June 25, 2012 at 6:24 PM

    Hey Kristy! Loved having your blog this month. I’ll definitely be back for more recipes. Keep ’em coming!

    • Kristy Lynn
      June 26, 2012 at 5:44 PM

      i’m so stoked that you made what you did! it looks great Kelley! i’ve linked to it from this post now 🙂

  • Shelly { @ Quiet Luxury }
    June 25, 2012 at 7:48 PM

    OMG that looks SO good!

    Quiet Luxury

    • Kristy Lynn
      June 26, 2012 at 5:46 PM

      thank you Shelly!

  • Amanda @ Once Upon a Recipe
    June 25, 2012 at 9:27 PM

    Beautiful – food and photos! I’m impressed!
    When things don’t go as planned, I have a drink. Just kidding. Maybe.
    I usually take a deep breath, and come up with a plan B. Sounds like you had to take many deep breaths this weekend! Cheers to being safe, sound, and dry!

    • Kristy Lynn
      June 26, 2012 at 5:46 PM

      drinking helps for sure. especially when planning out plan B.

  • Sam
    June 25, 2012 at 10:08 PM

    So…it took me a while to realize that the title of the post was not the name of the recipe, but the title of the blog the recipe is from…I just kept thinking “that really doesn’t look like rhubarb. It looks like meat.”

    • Kristy Lynn
      June 26, 2012 at 5:47 PM

      john just said the same thing. sorry love. haha

    • Sam
      June 26, 2012 at 6:05 PM

      Not your fault–first full day of summer vacation brain malfunction. 🙂

  • Lisa~~
    June 25, 2012 at 10:52 PM

    What a gorgeous short rib recipe, I’m saving it to give it a try.

    If you haven’t already, I’d love for you to check out my group “A” SRC entry: Candied Popcorn.

    Cook Lisa Cook

  • amy @ fearless homemaker
    June 26, 2012 at 12:20 AM

    oh, how heavenly! these short ribs look absolutely divine – good pick for the SRC. sorry to hear that your camping trip didn’t go perfectly, but i just feel like that means that your next camping trip will be absolute perfection. =)

    • Kristy Lynn
      June 26, 2012 at 5:47 PM

      let’s keep thinking that amy and maybe it will turn out to be true 🙂

  • Sarah @ The Pajama Chef
    June 26, 2012 at 12:25 AM

    this sounds so flavorful & delicious. great SRC choice!

    • Kristy Lynn
      June 26, 2012 at 5:47 PM

      YOU are flavourful and delicious Sarah! thanks for stopping by!

  • Asiya @ Chocolate and Chillies
    June 26, 2012 at 3:35 AM

    Ohhhh…this is mouthwatering!!! Great SRC pick!

  • Karen S Booth
    June 26, 2012 at 2:28 PM

    HI darlink! GREAT recipe and LOVELY photos as always! Hugs, Karen from Lavender and Lovage

    • Kristy Lynn
      June 26, 2012 at 5:48 PM

      thank you Karen – yours looks great too! xo!

  • Sara
    June 26, 2012 at 4:33 PM

    This looks SO delicious – totally gorgeous and tasty!! Definitely will need to try this recipe.

    • Kristy Lynn
      June 26, 2012 at 5:48 PM

      let me know how it works out for you Sara!

  • A Cooks Quest
    June 26, 2012 at 5:00 PM

    I have everything for this recipe, it is going on the menu for this week. Great SRC post!

    • Kristy Lynn
      June 26, 2012 at 5:48 PM

      oooh! i want photos and details!

  • Teresa,
    June 26, 2012 at 5:51 PM

    As I am typing this my printer is printing out your short ribs recipe…on polenta! This is what I am planning for our upcoming Fourth of July Weekend! I cannot wait to try this. I also must confess that this is the first recipe I have ever printed off a blog site before. Thanks.

    • Kristy Lynn
      June 26, 2012 at 5:54 PM

      Teresa lovely, you just made my day! please let me know how it turns out for you – i want photos! haha.

  • Melanie
    June 26, 2012 at 6:00 PM

    I don’t always love pictures of raw meat, but gosh your top one looks completely appetizing! I’ll definitely need to try this one!

    • Kristy Lynn
      June 26, 2012 at 6:06 PM

      i ordinarily feel the same way melanie. i guess the camera gods looked kindly on me that day!

  • Baking Addict
    June 26, 2012 at 9:36 PM

    Wow this looks amazing!! I hardly eat beef but I would really like to try this! I hate it when things don’t go to plan but I usually improvise and hope for the best 🙂

    • Kristy Lynn
      June 27, 2012 at 7:45 AM

      likewise, i’m not a huge beef eater. though i do like the gin 😉

  • Lindsey at NW Backyard Veggies
    June 26, 2012 at 10:30 PM

    Gluten Free Jalapena Mac and Cheese?!?

    Oh, my…I do declare….I might just be getting a case of the vapors.

    I’m heading there right….NOW.

    • Kristy Lynn
      June 27, 2012 at 7:46 AM

      HAHA – exactly.

  • withoutadornment
    June 27, 2012 at 1:17 AM

    Yummy! I’ve recently started eating beef and things like this recipe make me wonder why I didn’t start sooner! I’ve definitely pinned this for future making! 🙂

    • Kristy Lynn
      June 27, 2012 at 7:46 AM

      oooh! i love pinning!

  • Kels @ K and K Test Kitchen
    June 27, 2012 at 2:10 AM

    Short ribs are seriously my favorite thing ever. And these look amazing. I can also totally understand why you came home early from your camping trip, I’ve been there, with the rain streaming into the tent and literally everything going wrong! Good luck next time!

    • Kristy Lynn
      June 27, 2012 at 7:47 AM

      they were so tasty! i was worried they’d be fatty but they weren’t at all. mmmm short ribs 🙂

    June 27, 2012 at 3:41 AM

    First time visiting–love your site! The short ribs over polenta are absolutely drool inspiring. Well done!

    • Kristy Lynn
      June 27, 2012 at 7:47 AM

      nice to have you Fran! polenta = good. short ribs = good. this dish = good.

  • Avril
    June 28, 2012 at 1:49 AM

    Any time you want to come over to my house and cook me dinner you are MORE than welcome to! 🙂 You did a gorgeous job on this dish! Just gorgeous!!!!

  • Dorothy at Shockinglydelicious
    June 28, 2012 at 10:21 PM

    Wonderful choice! Adding it to my “must make” list! Looks particularly good sitting on polenta. (Visiting you from SRC Group D.)

    • Kristy Lynn
      July 3, 2012 at 3:38 PM

      polenta is always a good idea. always.

  • April @ Angel's Homestead
    June 30, 2012 at 1:38 AM

    Boy does this look good, especially over the polenta. : )

  • April @ The 21st Century Housewife
    July 2, 2012 at 11:57 AM

    I’m sorry you had to abandon your camping trip; I really can sympathise with the weather being terrible. We were lucky last week and missed a lot of the showers, but it’s been unseasonably cold and very damp here in the UK. I’m just off to visit Rhubarb and Honey, what an interesting sounding blog and those recipes sound amazing. As for those delicious Short Ribs, I really have to make them – what a great balance of flavours there is going on in that gorgeous sauce!

    • Kristy Lynn
      July 3, 2012 at 3:39 PM

      i think we’re getting the short end of the summer stick, you and i. i’m almost tempted to move to dallas texas! just for the sun.

  • Janice
    July 16, 2012 at 4:35 AM

    I’ve been looking for different grass fed beef recipes and I think I found a good one with your
    balsamic slow-braised grass-fed beef short Ribs. I can’t wait to try this one.

    • Kristy Lynn
      July 16, 2012 at 3:45 PM

      let me know how it works out for you janice! Thanks for stopping by!

  • Brenna
    February 5, 2017 at 9:48 PM

    Kristy! We met on Friday night out at dinner on Robson! I’ve been stalking all your awesome-ness and just made this for dinner tonight and it was heavenly!! I didn’t have a can of diced tomatoes though and wasn’t about to head out in this snowmagedon, so I diced up the one tomato I had, and an apple and half a pear and let me tell you—AMAZING! My family asked if we can have this every week! #winning! I look forward to trying more from your beautiful blog and will be ordering your book of course!! Thank you 🙂

    • Kristy Gardner
      February 9, 2017 at 11:54 AM

      Brenna! It was so lovely to meet you. I’m stoked to hear from ya! And SO stoked that you liked my recipe. I’m impressed that you swung for the fences with the apple and pear – I’m intrigued and TOTALLY trying it next time I make this. Which may be tonight because it’s cold AF outside and I want saucy beef on polenta. Thank you so much for taking the time to say hi and ordering my book and being generally awesome. But of course you’re awesome – we’re Vancouverites!! ….Even if we are snow’d und’a. xoxo!
      Kristy Gardner recently published…Sauteed Kale Penne with Toasted Walnuts & Fresh ParmesanMy Profile