Transfer the pot to the oven and braise for 2.5-3 hours or until the meat is very tender and falls off the bone easily.
Finish the Sauce
Remove ribs from the pot and skim excess fat from the braising liquid. Strain the sauce if desired or blend vegetables into the sauce for extra flavor and thickness. Adjust seasoning with salt, pepper, and balsamic vinegar if using.
Serve
Serve the braised short ribs over mashed potatoes, creamy polenta, or buttered noodles. Spoon sauce generously over the top and garnish with fresh herbs if desired.
