Go Back
White bowl with dijon balsamic short rib on bed of whipped potatoes. Edge of fork and knife on right side of bowl.

Dijon Balsamic Short Ribs

Simple, flavorful, and hearty describes these fall-apart tender short ribs. Cooked low and slow in the oven or, if short on time, follow directions for the Instant Pot for speedier version.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Resting time 10 minutes
Total Time 3 hours 15 minutes
Servings 6 people
Calories 382kcal
Author Ashley


  • 3 lbs Short ribs bone-in
  • 4 tbsp Dijon mustard
  • 6 tbsp balsamic vinegar
  • 2 tbsp coconut oil ghee, or another animal fat
  • 1 large onion thinly sliced
  • 3 garlic cloves minced
  • 3 tbsp sun-dried tomatoes
  • 1 cup beef broth may need more
  • ½ cup red wine
  • salt & pepper


  • Preheat oven to 325F.
  • Season all sides of short ribs thoroughly with kosher salt.
  • In medium mixing bowl, mix together balsamic vinegar, Dijon mustard, and garlic. Coat all sides of short ribs with mixture. For extra flavor marinate over night. Reserve any of remaining balsamic mixture for later in recipe.
  • Heat cast iron (See note) or other pan to medium-high heat. Once warm, add in fat of choice. Once melted and hot, but not smoking, sear all sides of short ribs until brown. Do in batches to avoid overcrowding pot. Set aside on plate.
  • Place sliced onions in large baking dish. Nestle the short ribs into the onions. Sprinkle the sun-dried tomatoes around the meat. Pour in any of remaining balsamic mixture into meat along with red wine. Gently stir to combine the liquids. Add broth to baking dish until it comes up to midway point on short rib or just above one knuckle deep (Using your finger to measure.)
  • Cover with foil and bake in oven for 2-3 hours until very tender. Remove from oven and let rest for at least 10 minutes before serving.
  • Optional step: remove meat from pot. Ladle remaining sauce and veggies into medium sauce pan. Reduce over medium-low heat. Once reduced, you can either strain out veggies or puree all together using an immersion blender. Use this as a sauce over your meat. Also is delicious over roasted potatoes or rice. 


This recipe can also be made using a Dutch oven instead of the cast iron pan and baking dish. Everything is same except you only use one pot. INSTANT POT: For speedier version, you can use this method. Sear meat either in instant pot or separate pan. Following directions as above, place everything into the Instant Pot. Set for 45 minutes under pressure. Use natural release once done for 15 minutes, then you can carefully open vent to release any remaining pressure. Follow Instant Pot guidelines for specific steps, if needed.