Garlic Braised Short Ribs
Calling all comfort food lovers! Dive into a world of fall-off-the-bone tenderness and rich, garlicky flavor with these Garlic Braised Short Ribs.
This recipe is a symphony of savory goodness, featuring slow-cooked beef short ribs bathed in a fragrant broth infused with garlic, vegetables, and herbs. The result is melt-in-your-mouth meat perfect for a satisfying and impressive meal.
Ready to experience the magic of braising? Continue reading for the recipe below and get ready to wow your taste buds with this culinary masterpiece!
- Prep Time: 30 minutes
- Cook Time: 3-4 hours
- Total Time: 4 hours 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
Ingredients
- 2 Tbsp vegetable oil
- 5 pounds bone-in short ribs, at least 1 1/2 inches thick
- Kosher salt and freshly ground pepper
- 2 large heads garlic, halved (the whole head horizontally)
- 1 medium onion, chopped
- 4 ribs celery, chopped
- 2 medium carrots, chopped
- 3 Tbsp tomato paste
- 2 c dry red wine
- 2 c beef stock or bone broth, plus more as needed
- 4 sprigs thyme
Instructions
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Preheat Oven & Sear Short Ribs: Preheat oven to 275°F. Heat oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper. Sear short ribs in batches, browning them evenly on all sides (6-8 minutes per batch). Transfer seared ribs to a plate.
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Sauté Vegetables: Pour off all but 2 tablespoons of fat from the pot. Reduce heat to medium. Add garlic, cut side down, and cook until golden brown (1-2 minutes). Add onion, celery, and carrots; season with salt and pepper. Cook until softened but not browned (5-10 minutes). Stir in tomato paste and cook, stirring occasionally, until slightly caramelized (2-3 minutes).
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Simmer with Wine: Add red wine and scrape up any browned bits with a wooden spoon. Simmer for 2-3 minutes. Stir in beef stock and thyme. Return short ribs to the pot, nestling them in the liquid. Add more stock or water if necessary to submerge the ribs. Bring to a simmer, cover, and transfer to the oven.
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Cook Short Ribs: Cook undisturbed until the ribs are incredibly tender and fall off the bone (3½-4 hours).
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Remove Ribs and Strain Sauce: Remove ribs from the pot, taking care to keep the bones intact. Strain the sauce to remove vegetables.
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Serve: Separate the fat from the sauce. Season the sauce with salt and pepper. Serve the short ribs with the strained sauce and garnish with parsley.
Notes
- Serve with your choice of vegetables and/or pasta.
- Be sure to save those juices to use as a gravy!
Keywords: Short Ribs, Ribs, Braised, Meat
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