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Cherry Balsamic Short Ribs

Rated as 4.66 out of 5 Stars

"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!"
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servings 540
Original recipe yields 6 servings (6 ribs and sauce)


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  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.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 540 calories; 30.1 25.5 34.6 98 734 Full nutrition

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Read all reviews 33
  1. 41 Ratings

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Most helpful positive review

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 ...

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.

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Least positive

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 ...

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!

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...