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–+ servings
Braised short ribs on creamy mashed potatoes, garnished with fresh herbs in a white bowl.

Garlic Braised Short Ribs

Lola Jay
A deliciously slow braised short rib served with two easy sauces.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine American
Servings 5
Calories 780 kcal

Ingredients
 
 

  • 4 tablespoon vegetable oil
  • 1 tablespoon 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 tablespoon tomato paste
  • 2 cups dry red wine you can sub with 2 cups beef broth and a tablespoon of vinegar
  • 2 cups beef stock + 1 tablespoon vegetable bouillon dissolve bouillon in broth
  • 4 sprigs fresh thyme or 1 teaspoon dry thyme
  • 2 bay leaves
  • ½ cup finely chopped chives for garnish optional

Instructions
 

  • Preheat your oven to 275F
    Hand adjusting oven temperature dial to 160 degrees, focusing on precise cooking settings at home.
  • Season your short ribs with salt and pepper on both sides
    Raw beef short ribs seasoned with salt, arranged on paper towels for preparation.
  • Roughly chop your celery, onions, and carrots and set aside
    Person chopping fresh celery on a cutting board with a knife.
  • 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.
    Beef short ribs being browned in a dutch oven with tongs, preparing for a delicious stew.
  • Lower the heat to medium high and add in your short rib in batches, making sure not to overcrowd the pan.
    Beef short ribs being browned in a dutch oven with tongs, preparing for a delicious stew.
  • Sear for about 5 minutes or until a golden crust forms. Flip over and make sure to sear on all sides.
    Browning beef short ribs in a Dutch oven with tongs on a wooden cutting board background.
  • 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.
    Chopped celery, carrots, and onions being sautéed in a large pot with a wooden spoon. Perfect for cozy soup recipes.
  • Add in your tomato paste and cook for 5 minutes or until the tomato paste has caramelized a little.
    Vegetable stew prep: onions, carrots, celery, and tomato in a pot, ready for cooking on a wooden board.
  • 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.
    Pouring red wine into a pot with vegetables for cooking a savory dish.
  • Add in your beef broth and fresh or dried thyme.
    Pouring broth into a pot of simmering vegetables for a hearty stew recipe.
  • Add your short ribs back in along with your bay leaves and cover. Bake at 275F for 3.5 hours.
    Beef stew in a pot with carrots, celery, and bay leaves simmering in rich broth on a kitchen counter.
  • You'll know it's ready when it's tender to the fork.
    Braised short ribs with vegetables in a savory sauce, featuring tender, fall-off-the-bone beef goodness.

Sauces

  • Strain your veggies to get your broth. Push the veggies down with your spoon. Set your veggies aside.
    Straining vegetable broth into pot with wooden spoon on cutting board background. Cooking process, kitchen scene.
  • 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.
    Pot with rich brown broth, perfect for soups or stews, on a wooden surface.
  • For our quick sauce, blend 1 cup of the broth with 2 tablespoon of your cooked veggies.
    Person blending a smoothie in a kitchen with a countertop blender, wearing a dark apron.
  • Then run through a sieve.
    Person straining sauce through a metal sieve into a pot in a kitchen setting.
  • Add to a pan and add a tablespoon of butter on medium heat until fully combined.
    Creamy peanut butter sauce in a saucepan with melting butter, perfect for savory recipes.
  • 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.
    Golden brown gravy simmering in a non-stick frying pan on a wooden surface.
  • You'll be left with a reduction sauce.
    Non-stick pan with pan sauce, scraped by spatula on a wooden surface, showing thick consistency.
  • Serve over a bed of polenta, mashed potatoes, or risotto. Really endless opportunities!
    Slow-cooked short ribs with gravy over mashed potatoes on a white plate.

Video

Nutrition Facts
Garlic Braised Short Ribs
Amount per Serving
Calories
780
% Daily Value*
Fat
 
45
g
69
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
17
g
Cholesterol
 
195
mg
65
%
Sodium
 
501
mg
22
%
Potassium
 
1544
mg
44
%
Carbohydrates
 
8
g
3
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
66
g
132
%
Vitamin A
 
4240
IU
85
%
Vitamin C
 
4
mg
5
%
Calcium
 
47
mg
5
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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