Balsamic and Brown Sugar Short Ribs: Fall-Off-The-Bone Tenderness with Sweet and Tangy Flavor

Preheat your oven to 325°F (165°C).
Season the short ribs generously with salt and pepper on all sides.
Heat olive oil in a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, sear the short ribs in batches for about 3-4 minutes on each side, until browned. Remove the ribs from the pot and set aside.
Sauté the Aromatics:

In the same pot, add the chopped onion and garlic. Sauté for 2-3 minutes, until the onion is softened and fragrant.
Make the Balsamic Glaze:

Stir in the balsamic vinegar, brown sugar, beef broth, Dijon mustard, soy sauce, and thyme. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
Braise the Ribs:

Return the seared short ribs to the pot, ensuring they are submerged in the sauce. Bring the liquid to a simmer, then cover the pot with a lid.
Transfer the pot to the preheated oven and braise for 2 1/2 to 3 hours, or until the ribs are fall-apart tender and the meat easily pulls away from the bone.
Finish and Serve:

Remove the short ribs from the pot and set aside. If you prefer a thicker sauce, place the pot over medium heat and simmer the sauce for 5-10 minutes to reduce slightly. Stir in the butter for extra richness, if desired.
Serve the short ribs with the balsamic glaze poured over the top, and garnish with additional fresh thyme or parsley, if desired.
Serving and Storage Tips: