Best 7 Campiellos Balsamic Glazed Beef Short Ribs Recipes

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From the hills of Emilia-Romagna in Italy comes the inspiration behind this melt-in-your-mouth culinary masterpiece. Campiellos Balsamic Glazed Beef Short Ribs is a dish that not only tantalizes the taste buds but also transports you to the heart of Italian countryside. Featuring tender beef short ribs braised in a rich, savory sauce made with Campiello balsamic vinegar, this dish seamlessly blends the tanginess of balsamic with the natural flavors of the beef, creating an unforgettable taste experience.

Let's cook with our recipes!

BALSAMIC-GLAZED SHORT RIBS



Balsamic-Glazed Short Ribs image

Editor's Note: If you love short ribs you will be thrilled to try this easy slow cooker short ribs recipe for a casual dinner or gathering. Balsamic-Glazed Short Ribs will be juicy and tender and practically melt in your mouth with your very first bite. Your slow cooker short ribs will simmer in your slow cooker in wine and vinegar and will become incredibly tender during the 8 hours of cooking time. The balsamic vinegar will add a rich dark color to your sweet tasting dish. This is a very easy dish if you need to build a menu around something we know your guests will be excited to eat. Sweet and mellow, balsamic vinegar adds a rich dark color and delectable flavor to falling-off-the-bone-tender short ribs.

Provided by Michele Scicolone

Categories     Beef

Number Of Ingredients 7

1 tablespoon olive oil
4-5 pounds bone-in beef short ribs, well trimmed
Salt and freshly ground pepper
2 large garlic cloves, finely chopped
1/2 cup dry red wine
1/3 cup balsamic vinegar
1 3-inch fresh rosemary sprig

Steps:

  • Heat the oil in a large, heavy skillet over medium-high heat. Pat the meat dry and add only as many pieces to the pan as will fit comfortably without crowding. Cook until nicely browned on all sides. Transfer the meat to a large slow cooker and brown the remaining meat. Sprinkle the ribs with salt and pepper to taste. Discard all but 1 tablespoon of the fat and reduce the heat to medium.
  • Add the garlic and cook for 1 minute. Add the wine and vinegar and bring to a simmer, scraping the bottom of the pan. Pour the liquid over the ribs and add the rosemary.
  • Cover and cook on low for 8 hours, or until the ribs are very tender. Remove the ribs from the slow cooker and discard the rosemary sprig and any loose bones. Cover the ribs and keep warm.
  • Skim the fat off the liquid. Pour the remaining sauce into a saucepan and cook over medium-high heat until reduced and slightly thickened. Spoon the sauce over the ribs and serve hot.

ZINFANDEL GLAZED BBQ BEEF SHORT RIBS



Zinfandel Glazed BBQ Beef Short Ribs image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 2 to 4 servings

Number Of Ingredients 13

6 beef short ribs, 2-inches thick, cut across the bone
Salt and freshly ground black pepper
Dry rub seasoning mix
1/2 cup olive oil
4 poblano peppers, diced
4 medium yellow onions, diced
4 stalks celery, diced
1/4 cup sliced garlic
1 bottle red wine (recommended: Zinfandel)
1 quart barbeque sauce
1 quart of chicken stock
Horseradish mashed potatoes, for plating, optional
Sweet corn salad with basil vinaigrette, for plating, optional

Steps:

  • Preheat oven to 350 degrees F.
  • Season short ribs with salt, pepper, and seasoning mix. Heat a large roasting pan with lid over medium high heat and add oil. Sear ribs in hot oil on all sides until well browned.
  • Remove from roasting pan and set aside. Add peppers, onions, celery and garlic and cook until well browned. Deglaze roasting pan with red wine, then add barbeque sauce and stock and bring to a boil. Return ribs to roasting pan and cover tightly with foil. Place in preheated oven and braise for 2 1/2 hours, or until meat is tender when pierced with a fork.
  • Remove ribs from sauce and keep warm. Skim fat from the top of sauce and season with salt and pepper. Pour sauce over short ribs and serve with horseradish mashed potatoes and sweet corn salad with basil vinaigrette.

GRILLED SHORT RIBS WITH BALSAMIC SAUCE



Grilled Short Ribs with Balsamic Sauce image

Patience pays off with these fall-off-the-bone-tender short ribs, basted with a tangy-sweet glaze and grilled slow.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h15m

Yield 4

Number Of Ingredients 10

1/2 cup balsamic vinegar
1/2 cup apple juice
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon dry mustard
1/4 teaspoon coarse ground black pepper
3 1/2 to 4 lb. beef short ribs, trimmed
2 tablespoons chili sauce
2 tablespoons finely chopped fresh parsley

Steps:

  • In 12x8-inch (2-quart) glass baking dish or large resealable food storage plastic bag, combine vinegar, apple juice, brown sugar, soy sauce, oil, dry mustard and pepper; mix well. Add ribs, turning to coat. Cover dish or seal bag. Refrigerate at least 8 hours or up to 24 hours to marinate.
  • Heat gas or charcoal grill for indirect cooking as directed by manufacturer or see p. 40 (Kitchen Tip). When grill is heated, remove ribs from marinade; reserve and refrigerate marinade. Place ribs on grill directly over drip pan. Cover grill; cook 2 to 2 1/4 hours or until tender, turning occasionally.
  • During last 30 minutes of cooking time, in small saucepan, combine reserved marinade and chili sauce; mix well. Bring to a boil. Reduce heat to medium-low; simmer 20 to 30 minutes or until slightly thickened and reduced, stirring occasionally. (Sauce will be similar to syrup.) Serve sauce with ribs. Sprinkle ribs with parsley.

Nutrition Facts : Calories 440, Carbohydrate 15 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 30 g, SaturatedFat 10 g, ServingSize 1/4 of Recipe, Sodium 630 mg, Sugar 14 g

BALSAMIC-GLAZED OVEN-BAKED RIBS



Balsamic-Glazed Oven-Baked Ribs image

Conventional wisdom holds that pork ribs taste best when cooked outdoors on a grill or smoker. Conventional wisdom hasn't experienced the sweet-sour balsamic-glazed St. Louis-cut spare ribs at Animal in Los Angeles. The restaurant's chefs, Jon Shook and Vinny Dotolo, prepare them in a way that most barbecue purists would never order, much less eat: baked in the oven. Here, their recipe has been adapted for the home cook.

Provided by Steven Raichlen

Categories     dinner, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 18

2 spare-rib racks, the smallest you can find 5 to 6 pounds total
2 tablespoons grapeseed or canola oil
Kosher salt
4 large flat-leaf parsley sprigs
4 garlic cloves, peeled and gently crushed
4 thyme sprigs
1 cup balsamic vinegar, or to taste
1 cup ketchup
6 ounces (1/2 can) your favorite beer
1/4 cup honey
3 tablespoons grainy mustard
1 tablespoon molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce, or to taste
1/4 cup dark brown sugar, or to taste
1/2 red onion, diced
1 large clove garlic, minced
Salt

Steps:

  • To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.
  • Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.
  • Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.
  • Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.
  • Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.
  • Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.

FO-SHO SHORT RIBS WITH BALSAMIC GLAZE



Fo-Sho Short Ribs with Balsamic Glaze image

Provided by Guy Fieri

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 31

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
1 1/2 cups balsamic vinegar
3/4 cup pomegranate juice
5 tablespoons honey
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

Steps:

  • Preheat oven to 350 degrees F.
  • 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.)
  • In a small pot over medium heat, combine all ingredients. Whisk occasionally and reduce by one third.;
  • 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.

CAMPIELLO'S BALSAMIC GLAZED BEEF SHORT RIBS



CAMPIELLO'S BALSAMIC GLAZED BEEF SHORT RIBS image

Categories     Beef     Bake     Dinner

Yield 6 servings

Number Of Ingredients 19

Beef Short Ribs
6 pcs beef shortribs, 2 bone cut 2.5" thick)
1 med yellow onion, chopped
2 celery ribs, coarsley chopped
1 carrot, peeled & chopped
1 pkg fresh rosemary
1 pkg fresh thyme
1.5-2 bottles white wine
1 Tbls black pepper
2 Tbls kosher salt(1.5-2 tsp/pc)
olive oil for browning
Balsamic Glaze
6 garlic bulbs, split horizontally
1/2 cup brown sugar
5 sprigs of rosemary
4 cups balsamic vinegar
7 cups chicken stock (low or no sodium)
4 cups veal or beef stock low sodium (veal stock will give it more body)
1 stick butter

Steps:

  • Generously salt & pepper meat, heat olive oil in a large pan to nearly smoking & add ribs. Turn heat down slightly & carefully brown meat on both sides (avoid scorching). Remove meat & place in a pan large enough to hold meat & vegetables. After the ribs are cooked, deglaze pan w/ white wine & reduce, scraping brown bits (if pan is too dark or scorched, skip this step). Pour deglazing liquid in braising pan w/ ribs. Cover ribs w/ chopped vegetables & herbs. Sprinkle a little more salt over ribs & mirepoix. Cover tightly w/ foil. Place in 350 F oven & bake for 3 hours until meat is fork tender. Start checking ribs after 2 hours, make sure you haven't lost too much liquid, if so add chick stock so it doesn't dry out. Remove & cool. Strain liquid, discard vegetables; skim fat & reserved braising liquid. Glaze While ribs are cooking, begin making glaze. In a large sauce pan, over med-high heat, melt butter. When it begins to foam add sugar & spread out over entire pan surface, then place garlic cut side down on top of sugar, add rosemary. Cook until sugar begins to caramelize, about 10-12 min. Once garlic & sugar have browned nicely add balsalmic vinegar, increase heat & reduce by 80% (the fumes will be a little much). After viegar has reduced add chicken stock, reduce by 1/2; then add veal or beef stock, reduce by 70% or until sauce is starting to tighten up a bit. To Finish In a large sauce pan, add ribs, 1 ladle of reserved braising liquid, 2 ladles of reduced glaze, 2 sprigs of rosemary; & reduced liquid around ribs until nicely glazed. Check for seasoning. Optional: swirl a couple of tablespoons of unsalted butter to add richness.

CHIPOTLE-GLAZED BEEF SHORT RIBS



Chipotle-Glazed Beef Short Ribs image

This recipe from Canadian Living is not as spicy as you would think. I myself can't eat real spicy foods but I managed these quite well. You can marinate them from 8 to 24 hours. Marinating time is part of the preparation time.

Provided by Irmgard

Categories     Meat

Time 10h

Yield 6-8 serving(s)

Number Of Ingredients 17

2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 garlic clove, minced
4 lbs beef short ribs, cut into 2-inch pieces
1 tablespoon vegetable oil (optional)
1 onion, sliced
2 garlic cloves, minced
3 chipotle peppers, coarsely chopped
1/4 cup brown sugar, packed
1/4 cup lime juice
2 tablespoons adobo sauce
1 tablespoon tomato paste
1/4 teaspoon salt

Steps:

  • In a large resealable plastic bag, combine the oregano, cumin, chili powder, paprika, salt, pepper and garlic.
  • Add the beef ribs and toss to coat.
  • Refrigerate from 8 to 24 hours.
  • Place the ribs in a roasting pan.
  • Cover and roast in a 350 degree F oven until the meat is tender enough to fall off the bone, 2 to 2-1/2 hours.
  • Transfer to a plate.
  • Skim the fat from the pan juices, reserving 1 tablespoon fat for the sauce.
  • Set the pan juices aside.
  • In a saucepan, heat the reserved beef fat (or vegetable oil) over medium-high heat and saute the onion and garlic until softened.
  • Add the pan juices, chipotle peppers, brown sugar, lime juice, adobo sauce, tomato paste and salt.
  • Simmer over medium-low heat, stirring occasionally, for 15 minutes.
  • Transfer to a blender and puree until smooth.
  • Place the ribs on a greased barbecue grill over medium-high heat.
  • Close the lid and cook, turning and basting often with the sauce, until heated through and crisped outside, about 10 minutes.

Nutrition Facts : Calories 1227.8, Fat 109.8, SaturatedFat 47.7, Cholesterol 229.8, Sodium 469.9, Carbohydrate 13.6, Fiber 0.9, Sugar 10.3, Protein 44.2

Tips:

  • Choose high-quality short ribs: Look for ribs that are well-marbled and have a good amount of meat on them. Avoid ribs that are too fatty or bony.
  • Brown the ribs well: This will help to develop flavor and create a nice crust.
  • Cook the ribs slowly and low: This will help to tenderize the meat and make it fall off the bone.
  • Use a good quality balsamic glaze: This will add a delicious sweet and tangy flavor to the ribs.
  • Serve the ribs with your favorite sides: Some popular options include mashed potatoes, roasted vegetables, and grilled corn on the cob.

Conclusion:

Campiello's Balsamic Glazed Beef Short Ribs is a flavorful and elegant dish that is perfect for a special occasion. The ribs are cooked slowly and low until they are fall-off-the-bone tender, and the balsamic glaze adds a delicious sweet and tangy flavor. This dish is sure to impress your guests and is a great way to enjoy a classic Italian dish.

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