Name: Balsamic Glazed Short Ribs with Root Vegetables
Ingredients: 3-4 lbs Thousand Hills Short Ribs (substitute with Beef Brisket); 2 tbsp Thousand Hills Beef Tallow; 2 cups Thousand Hills Beef Bone Broth; 1 ½ tsp sea salt; 1 tsp freshly ground black pepper; 1 yellow onion, quartered; 4 carrots, cut into 3-inch pieces; 2 parsnips or turnips, peeled and cut into chunks; 3 cloves garlic, minced; 1 tbsp Dijon mustard; 2 tbsp balsamic vinegar; 1 tbsp honey (or pure maple syrup); 1 tbsp fresh thyme or 1 tsp dried; 1 tbsp fresh rosemary, chopped

Balsamic Glazed Short Ribs with Root Vegetables

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Thousand Hills

Rich, melt-in-your-mouth short ribs are slow-braised with hearty root vegetables and finished with a sweet-tangy balsamic glaze. Using Thousand Hills regeneratively raised beef ensures every bite is deeply flavorful and sustainably sourced.

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Ingredients

3-4 lbs Thousand Hills Short Ribs (substitute with Beef Brisket)
2 tbsp Thousand Hills Beef Tallow
2 cups Thousand Hills Beef Bone Broth
1 ½ tsp sea salt
1 tsp freshly ground black pepper
1 yellow onion, quartered
4 carrots, cut into 3-inch pieces
2 parsnips or turnips, peeled and cut into chunks
3 cloves garlic, minced
1 tbsp Dijon mustard
2 tbsp balsamic vinegar
1 tbsp honey (or pure maple syrup)
1 tbsp fresh thyme or 1 tsp dried
1 tbsp fresh rosemary, chopped

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Directions

Preheat oven to 325°F.
Pat short ribs dry and season with salt and pepper. Heat beef tallow in a large Dutch oven over medium-high heat. Brown ribs on all sides (about 2-3 minutes per side), then set aside.
In the same pot, add onions, carrots, parsnips, and garlic. Sauté for 3-4 minutes. Stir in Dijon, balsamic vinegar, and honey to coat the vegetables.
Return the ribs into the pot. Pour in beef bone broth and sprinkle with rosemary and thyme. The liquid should come about halfway up the meat.
Cover the pot and transfer to the oven. Cook for 3-3 ½ hours, or until the ribs are fork-tender and the meat easily pulls from the bone.
Remove the ribs and vegetables. Simmer the remaining liquid on the stove over medium heat for 10-15 minutes until slightly thickened. Spoon over the ribs before serving.