To make your own balsamic syrup bring the contents of a bottle to the boil and simmer until reduced by half, then leave to cool. We store ours in small squeezy bottles for convenience. I love to use it as it intensifies the flavour of the vinegar, making it thick and syrupy so it looks great when drizzled onto a plate.
If you've never had beef short ribs before, you're missing out on one of life's great pleasures. Beef short ribs should be so tender that the meat almost falls off the bone with a fork. Serve them with soft Parmesan polenta as suggested here, or they are also delicious with creamy mashed potatoes.