Fo-Sho Short Ribs with Balsamic Glaze

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  • Level: Intermediate
  • Total: 2 hr 30 min
  • Prep: 40 min
  • Cook: 1 hr 50 min
  • Yield: 6 to 8 servings
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1/4 pound bacon, diced

4 pounds short rib

Kosher salt and freshly ground black pepper

2 tablespoons canola oil

1 cup red bell pepper, 1-inch dice

2 cups carrots, 1-inch dice

2 cups celery, 1-inch dice

12 cipollini onions, peeled, whole

2 tablespoons all-purpose flour

2 teaspoons dried rosemary

1 teaspoon red chili flakes

1 tablespoon pickling spice

2 tablespoons salt

1 tablespoon freshly cracked black pepper

1 cup red wine

3 cups beef stock

Balsamic Glaze, recipe follows

Parsnip Puree, recipe follows

Balsamic Glaze:

1 1/2 cups balsamic vinegar

3/4 cup pomegranate juice

5 tablespoons honey

Parsnip Puree:

1 cup celery root, peeled and 1/2- inch dice

4 cups parsnip root, peeled and 1/2- inch dice

6 cups whole milk

6 cloves garlic, peeled and smashed

6 thyme sprigs, whole, tied together with kitchen string

2 tablespoons butter

1 teaspoon salt

1 teaspoon freshly cracked black pepper

Bacon reserved from short ribs

1/4 cup crisp fried onions, for garnish


  1. Preheat oven to 350 degrees F.
  2. In a large Dutch oven, over medium-high heat, cook bacon to render fat. Remove bacon and reserve as garnish for parsnips. Season ribs with salt and pepper. Sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender. Remove ribs to a baking dish and brush with Balsamic Glaze, cover with foil and keep warm in a preheated 250 degrees F oven. Strain and reduce broth by a third. (Broth to be served with Parsnip Puree.)

Balsamic Glaze:

  1. In a small pot over medium heat, combine all ingredients. Whisk occasionally and reduce by one third.;

Parsnip Puree:

  1. In a large heavy bottom pot over medium heat, add in celery root, parsnip root, whole milk, garlic and thyme. Bring to a simmer and reduce heat. Simmer 5 to 7 minutes or until fork tender. Strain, reserving liquid. Discard thyme bundle. Place vegetables in food processor and pulse, adding reserved liquid as necessary, to desired consistency. Add butter and salt and pepper, to taste, and pulse. Garnish with bacon and fried onions. Serve with reduced broth from short ribs.
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