Garlic Braised Short Ribs – now these bad boys are one for the books! They are the epitome of comfort food, offering tender, melt-in-your-mouth meat enveloped in a rich, savory sauce. This dish is perfect for a cozy dinner at home, a special occasion, or impressing guests with a hearty, gourmet meal. The combination of slow-cooked short ribs and a deeply flavorful garlic-infused sauce makes this easy recipe a favorite in many households. While it may take some time to cook, the preparation is straightforward, making it accessible even for those new to braising meats.
Every time I make this dish, it becomes the hunger games in my house for who gets seconds. And it isn’t pretty! “May the odds be ever in your favor”. But in all seriousness this dish is INSANELY good. I pair mine with two simple sauces and the results are too good to not try!
What Are Braised Short Ribs?
The roots of braised short ribs can be traced back to the cozy kitchens of European households, where slow-cooking tough cuts of meat was a practical solution for turning them into tender, flavorful masterpieces. In particular, the French and German culinary traditions embraced the art of braising to transform humble cuts, like short ribs, into extraordinary dishes.
Braising involves searing meat and then slow-cooking it in a flavorful liquid, usually a combination of broth, wine, and aromatic herbs. This method not only breaks down the collagen in tougher cuts of meat but also infuses them with a depth of flavor that is hard to achieve through other cooking techniques.
As time passed, braised short ribs found their way into various cuisines and became a favorite among chefs for its versatility and ability to showcase regional flavors. In the United States, short ribs gained popularity as a comforting, hearty dish, especially during the colder months.
Garlic Braised Short Ribs Video
Ingredients
Full recipe, instructions, and photos in the recipe card at the end of this post
5-6 pounds bone-in short ribs: Choose well-marbled short ribs for the best flavor and tenderness.
4 tbsp vegetable oil: Used for searing the ribs to develop a rich, caramelized crust.
1 tbsp butter: Adds richness to the dish.
Kosher salt and freshly ground black pepper: Essential for seasoning the meat.
6-8 cloves garlic, minced: Garlic is the star of this dish, infusing the ribs with robust flavor.
1 medium onion, chopped: Adds sweetness and depth to the braising liquid.
4 ribs celery, chopped: Provides a subtle sweetness and enhances the overall flavor.
2 medium carrots, chopped (or 2 cups chopped baby carrots): Adds sweetness and texture.
3 tbsp tomato paste: Enhances the umami flavor and thickens the sauce.
2 cups dry red wine: Adds depth and complexity to the sauce. You can substitute with 2 cups of beef broth and 1 tbsp of vinegar.
2 cups beef stock with 1 tbsp vegetable bouillon: Dissolve bouillon in broth for enhanced flavor.
4 sprigs fresh thyme (or 1 tsp dried thyme): Adds a fragrant herbal note.
2 bay leaves: Adds subtle earthiness to the braising liquid.
½ cup finely chopped chives or fresh parsley (for garnish, optional): Adds a pop of color and freshness to the finished dish.
Instructions
Full recipe, instructions, and photos in the recipe card at the end of this post
Prepare the Short Ribs
- Season 5-6 pounds of bone-in short ribs generously with kosher salt and freshly ground pepper.
- In a large Dutch oven or heavy-bottomed pot, heat 4 tbsp of vegetable oil and 1 tbsp of butter over medium-high heat.
- Sear the short ribs on all sides until they develop a deep golden brown crust, about 3-4 minutes per side. Remove the ribs and set aside.
Prepare Veggies
- In the same pot, add the chopped onion, celery, and carrots. Sauté until softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Deglaze and Add Liquids
- Stir in 3 tbsp of tomato paste and cook for 1 minute.
- Pour in 2 cups of dry red wine (or the beef broth and vinegar substitute), scraping up any browned bits from the bottom of the pan.
- Add 2 cups of beef stock with dissolved vegetable bouillon and bring to a simmer.
Braise the Short Ribs
- Return the seared short ribs to the pot, nestling them into the liquid.
- Add 4 sprigs of fresh thyme (or 1 tsp dried thyme) and 2 bay leaves.
- Cover the pot and transfer to a preheated oven at 325°F (160°C).
- Braise for 2.5 to 3 hours, or until the ribs are fork-tender.
Finish the Sauce
- Strain your veggies to get your broth. Push the veggies down with your spoon. Set your veggies aside.
- Remove some of the fat from your sauce. If you are making this ahead, you can place your sauce in the fridge overnight and a layer of the fat will rise to the top in a hard layer you can remove.
- For a quick sauce, blend 1 cup of the broth with 2 tbsp of your cooked veggies. Then run through a sieve.
- Add to a pan and add a tbsp of butter on medium heat until fully combined.
- For a richer, second sauce, add 2 cups of your broth (no veggies just your strained broth) to a pan and cook on medium-low heat for about an hour or until reduced and thick (see video)
Finish the Sauce
- Place the short ribs on a serving platter and spoon the reduced smooth sauce over the top.
- Garnish with finely chopped chives if desired.
- Serve hot with your favorite sides, such as creamy mashed potatoes or roasted vegetables.
Why You’ll Love This Recipe
Rich Flavor: The combination of beef, red wine, and garlic creates a deeply savory and satisfying dish.
Tender Meat: Slow braising ensures the short ribs are fall-off-the-bone tender.
Easy Recipe: Despite the long cooking time, the preparation is simple and straightforward.
Make-Ahead Friendly: This dish can be made ahead and reheated, making it perfect for entertaining.
Substitutions and Tips
Herbs: Replace thyme with rosemary or oregano for a different herbal note.
Meat: Substitute beef short ribs with pork ribs or lamb shanks for a different flavor profile.
Wine: Use beef broth if you prefer not to cook with wine.
Serve With
Mashed Potatoes: Creamy mashed potatoes are a classic pairing, soaking up the rich sauce beautifully. Try my Creamy Garlic Mashed Potatoes!
Creamy Polenta: A creamy polenta would work beautifully!
Roasted Vegetables: Roasted carrots, Brussels sprouts, or parsnips complement the hearty flavors of the short ribs. Try my Basil Roasted Vegetables!
Crusty Bread: Use crusty bread to mop up any extra sauce on your plate. Try my Easy Artisan Bread!
FAQ
Can I make this dish in a slow cooker?
Yes, you can transfer the seared short ribs and sautéed vegetables to a slow cooker and cook on low for 6-8 hours.
Can I freeze leftovers?
Absolutely. Store in an airtight container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
What wine should I use?
A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir works well for this recipe.
How do I know when the short ribs are done?
The ribs should be tender enough to pull apart with a fork. If they are still tough, continue braising for an additional 30 minutes.
This Garlic Braised Short Ribs recipe is a comforting and flavorful dish perfect for any occasion. With its tender meat, rich sauce, and simple preparation, it’s sure to become a favorite in your home. Enjoy the delicious blend of garlic, red wine, and herbs that make this dish truly special.
Garlic Braised Short Ribs
Ingredients
- 4 tbsp vegetable oil
- 1 tbsp butter
- 5-6 pounds bone-in short ribs at least 1½ inches thick
- Kosher salt and freshly ground pepper
- 6-8 cloves of garlic
- 1 medium onion chopped
- 4 ribs celery chopped
- 2 medium carrots chopped (or 2 cups chopped baby carrots)
- 3 tbsp tomato paste
- 2 cups dry red wine you can sub with 2 cups beef broth and a tbsp of vinegar
- 2 cups beef stock + 1 tbsp vegetable bouillon dissolve bouillon in broth
- 4 sprigs fresh thyme or 1 tsp dry thyme
- 2 bay leaves
- ½ cup finely chopped chives for garnish optional
Instructions
- Preheat your oven to 275F
- Season your short ribs with salt and pepper on both sides
- Roughly chop your celery, onions, and carrots and set aside
- Add oil to your dutch oven and make sure to heat for 3-4 minutes on high heat. You want to make sure the oil gets very hot so you get that nice sear.
- Lower the heat to medium high and add in your short rib in batches, making sure not to overcrowd the pan.
- Sear for about 5 minutes or until a golden crust forms. Flip over and make sure to sear on all sides.
- Remove your short ribs and set aside. Turn your heat to medium and add in your garlic, onions, carrots, and celery. Saute for about 5 minutes.
- Add in your tomato paste and cook for 5 minutes or until the tomato paste has caramelized a little.
- Add in your red wine (or wine substitute) and deglaze your pan. Make sure to scrape all that delicious fond on the bottom of your pan.
- Add in your beef broth and fresh or dried thyme.
- Add your short ribs back in along with your bay leaves and cover. Bake at 275F for 3.5 hours.
- You'll know it's ready when it's tender to the fork.
Sauces
- Strain your veggies to get your broth. Push the veggies down with your spoon. Set your veggies aside.
- Remove some of the fat from your sauce. If you are making this ahead, you can place your sauce in the fridge overnight and a layer of the fat will rise to the top in a hard layer you can remove.
- For our quick sauce, blend 1 cup of the broth with 2 tbsp of your cooked veggies.
- Then run through a sieve.
- Add to a pan and add a tbsp of butter on medium heat until fully combined.
- For our second sauce, add 2 cups of your broth (no veggies just your strained broth) to a pan and cook on low for about an hour.
- You'll be left with a reduction sauce.
- Serve over a bed of polenta, mashed potatoes, or risotto. Really endless opportunities!
