Balsamic Glazed Beef Chuck Ribs


Harris Farm Balsamic Vinegar makes for the perfect braise for the flavour enriching beef chuck ribs which when grilled forms the perfect caramelised glaze.



  • 1kg beef chuck ribs
  • 1 tbsp olive oil
  • 1 brown onion, peeled and diced
  • ½ bunch celery, diced
  • 1 carrot peeled and diced
  • 2 litres veal or beef liquid stock
  • 30g brown sugar
  • 100ml Harris Farm Markets caramelised balsamic vinegar
  • Salt
  • 15g cracked black pepper


  • 40g brown sugar
  • 2 tbsp Harris Farm Markets caramelised balsamic vinegar
  • 1 tbsp of cooking juices
  • 1 bunch small beetroot, segmented
  • 1 tsp olive oil
  • 1 navel orange, peeled and segmented
  • 100g goat’s cheese or feta
  • Micro herbs
  • Chervil



  1. In a large pan over medium heat sauté onion, celery and carrot until translucent with olive oil and place in an oven tray.
  2. Season short beef ribs with salt & pepper. Place the ribs on top of the vegetables.
  3. Place beef stock, brown sugar, and balsamic vinegar so braising liquid covers the ribs.
  4. Cover with baking paper then aluminium foil and roast at 160°C for about 2½ hrs. Take ribs out of the oven every 40 mins and turnover in liquid then return o oven. The meat on the ribs is ready when tender.
  5. Remove the ribs from the braising liquid and refrigerate for 2 hrs.


  1. Combine the sugar, caramelised balsamic and cooking juices (avoiding the fat) in a bowl stirring regularly until a glaze is formed.
  2. When ready to serve, cut each piece of rib into sections along the bone and heat over a charcoal grill. Whilst grilling the ribs, continuously brush them with the glaze until sticky & caramelised.
  3. Combine all the salad ingredients and serve alongside the ribs. Garnish with micro herbs and chervil.

Ingredients for Balsamic Glazed Beef Chuck Ribs

Villa Rossi Extra Virgin Olive Oil 1l

$17.99 ea

Onion Brown Each

$1.00 ea