My grandmother prepared these chops the best! They’re still my spouse’s top choice!

Preheat your oven to 325°F (165°C).

Season the beef short ribs generously with salt and pepper.

In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.

Stir in the beef broth, balsamic vinegar, brown sugar, soy sauce, Worcestershire sauce, and thyme. Bring the mixture to a simmer.

Return the short ribs to the pot, ensuring they are submerged in the liquid.

Cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the ribs are tender and the meat is falling off the bone.

Remove the ribs from the pot and set aside. Place the pot on the stove over medium heat and reduce the sauce until it thickens to a glaze consistency, about 10-15 minutes.

Return the ribs to the pot and coat them with the glaze before serving.

For a different flavor profile, try adding a sprig of fresh rosemary or a few bay leaves to the pot while the ribs are cooking. You can also substitute honey for brown sugar if you prefer a different sweetness. For a spicier kick, add a pinch of red pepper flakes to the glaze. If you want to make this dish in a slow cooker, sear the ribs and sauté the onions and garlic as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours.