I had a handful of favorite meals back in the day when I ran an organic meal delivery business, and braised balsamic beef was at the top of the list. I’ve updated that recipe to include dates instead of brown sugar as the sweetener, and the result is a rich flavor that your family will love. This is also a fantastic dish to make for a potluck or Super Bowl party.
This recipe also contains one of our Balanced Bites Spice Blends - SAVORY Spice Blend - which you can shop here!
- 2 tablespoons SAVORY Spice Blend
- 2 to 3 pounds bone-in beef short ribs
- 1 tablespoon coconut oil
- 1 (15-ounce) can plain tomato sauce
- 1/2 cup balsamic vinegar
- 6 cloves garlic, peeled and smashed with the side of a knife
- 4 Medjool dates, pitted
- Sliced green onions (scallions), for garnish
Rub the spice blend into the short ribs.
Melt the coconut oil in a large skillet over medium-high heat. Sear the short ribs for 1 to 2 minutes per side, until they are slightly browned.
Preheat the oven to 300˚F.
Place the short ribs, tomato sauce, balsamic vinegar, garlic, and dates in a large enameled cast-iron Dutch oven. Cover, place in the oven, and cook for 4 to 6 hours, until the meat is tender enough to be pulled apart from the bones with a fork.
Shred the meat and serve. Garnish with green onions, if desired.
Replace the tomato sauce with 1/2 cup canned pumpkin and 1/2 cup beef Bone Broth.
Don’t have a Dutch oven? Cook everything in a slow cooker for 4 to 6 hours, or until the meat easily pulls apart from the bone.