Cherry Balsamic Short Ribs

Cherry Balsamic Short Ribs

Made  times
foodlover83 1

"This is one of my favorite comfort foods. They are sweet and tender and full of flavor. They go great with roasted garlic mashed potatoes!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 540 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 34.6 g
  • 69%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 799 mg
  • 32%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Sprinkle the short ribs with salt and pepper. Heat a heavy cast-iron pot or Dutch oven over medium heat until it just begins to give off wisps of smoke; drizzle in about 1 1/2 tablespoon of olive oil. Sear 3 ribs in the hot oil until golden brown on all sides. Heat pot until smoking hot again, drizzle in 1 1/2 tablespoon of olive oil, and sear the remaining ribs as before. Transfer ribs to a plate and set aside. Discard used oil.
  3. Place remaining 1 tablespoon of olive oil in the pot over medium heat, and stir in the onion, celery, carrots, and fennel. Sprinkle with a pinch of salt, and cook until the vegetables are soft and the onions are translucent, stirring frequently, about 8 minutes. Pour in the Burgundy wine; scrape and dissolve all the browned flavor bits from the bottom of the pot. Bring the mixture to a boil, and cook until the liquid is reduced by half, about 10 minutes. Stir in rosemary, thyme, bay leaves, and demi-glace; stir well. Mix in the chicken stock, cherry cola, and balsamic vinegar. Push the short ribs into the vegetable mixture so they are about halfway covered; spread cherries over the ribs. Pour any meat juices over the cherries, bring the short ribs to a boil over medium heat, and cover.
  4. Place the covered pot into the preheated oven, and cook until the meat is tender and falling off the bones, 3 1/2 to 4 hours.
  5. Remove the ribs to a serving platter. Skim fat from the cherry sauce, and strain all the cherries, vegetables, and juices through a fine-mesh sieve into a bowl. Discard the solids, and return the liquid back to the pot. Bring to a boil, and cook the sauce over medium heat until thickened, about 10 minutes, stirring frequently; whisk in butter. Serve sauce over the short ribs.


  • Cook's Note:
  • Demi-glace can be found at specialty or gourmet foods stores.


  1. 37 Ratings

Most helpful positive review

This recipe took some time but it was WELL worth it. I made it exactly how it was written and I'm so glad I did. Great tasting, tender, the gravy was awesome on potatos. LOVED it!

Most helpful critical review

The ribs were fall off the bone tender and tasty but a lot of time and energy, not to mention the cost.

This recipe took some time but it was WELL worth it. I made it exactly how it was written and I'm so glad I did. Great tasting, tender, the gravy was awesome on potatos. LOVED it!

Let me start out by saying this: We rarely eat beef at our house, maybe 6 times a year tops. This recipe was so delicious, my husband ranked it as one if the best things I've ever made AND he ...

Excellent recipe. I substituted 1 (24) oz jar of Trader Joes dark Morello cherries in light syrup for frozen cherries and cherry soda with superb results. I cooked this a day ahead and skimmed ...

Very good!! Will make again. I used 2 cans cherries, then used juice from the can in addition to the wine in deglazing. I used my pancake griddle to brown everything--best way to do it, everyth...

I found some discounted short ribs at my favorite supermarket and was looking for a recipe that didn't involve tomatoes. This was fabulous! I followed the advise of another reviewer and used a...

This was delicious and the meat was melt in your mouth tender. I made my own demi-glace (much cheaper than buying the stuff) by using a can of beef consomme and a tbsp of butter. I boiled it unt...

I made these for my boyfriend's birthday and they were AMAZING. The house smelled insane while I was preparing them - I felt like a chef. That being said, I couldn't really detect the cherry-b...

Excellent recipe! I followed the recipe except for omitting the fennel ( I'm scared of it) and the rosemary. It came out a rich dark mahogany color and the taste was out of this world good. I wa...

This was so delicious! I made it exactly as the recipes says and was great. Really not difficult just some prep work involved. I saved the sauce and have put it on everything!! My husband do...

From around the web