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If you’re craving something cozy, rich, and downright irresistible, this Garlic Braised Short Ribs Recipe is exactly what your dinner table needs. Picture tender, fall-off-the-bone beef short ribs, beautifully infused with the deep, aromatic embrace of garlic and thyme, simmered low and slow until every bite melts in your mouth. With a perfect balance of savory stock, a hint of cumin warmth, and a touch of soy sauce umami, this dish brings together simple yet powerful ingredients to create a showcase-worthy meal that’s surprisingly easy to make at home. Whether you’re cooking for a special occasion or just want to treat yourself to restaurant-quality comfort food, these garlic braised short ribs will quickly become a new favorite.

Ingredients You’ll Need

Inside a silver pot, layers of fresh vegetables and herbs create a rich, colorful mix. The bottom layer shows dark brown meat partially hidden under bright orange carrot sticks and light green celery pieces. On top, thick slices of white onion curve around the edges with specks of black pepper. Whole heads of garlic with smooth white skin sit near the center, with one cut face showing the cloves inside. Bright red chili pepper rounds add sharp color spots among the vegetables. A sprig of fresh green thyme lays across the middle, adding a gentle natural touch. The overall look is fresh and ready for cooking. photo taken with an iphone --ar 4:5 --v 7

For this Garlic Braised Short Ribs Recipe, the ingredients are simple but essential; each one plays a crucial role in developing the deep, hearty layers of flavor and ensuring the perfect texture and appearance. From the rich beef short ribs to the fresh vegetables and fragrant herbs, this carefully chosen mix sets you up for a culinary win every time.

4 pounds bone-in beef short ribs: The star of the show, these provide rich marbling that keeps the meat juicy and tender throughout the long braise.
Kosher salt: Essential for seasoning and enhancing all the natural flavors during every cooking stage.
1 tablespoon olive oil: For a perfect sear that locks in juices and creates a flavorful crust on the ribs.
1 yellow onion (peeled and quartered): Adds sweetness and a caramelized depth to the braising liquid.
3 medium carrots (peeled and roughly chopped): Contributes natural sweetness and vibrant color to the sauce.
2 celery stalks (trimmed and chopped): Offers a subtle earthy bite that rounds out the flavor base beautifully.
2 tablespoons all-purpose flour: Helps to thicken the sauce just right, giving it a luscious, coat-the-fork consistency.
2 tablespoons tomato paste: Brings a concentrated tangy richness and beautiful color to the braise.
2 teaspoons ground cumin: Adds warm, smoky notes that elevate the flavor profile without overpowering the beef.
3 heads of garlic (halved crosswise): The hero ingredient that infuses the entire dish with sweet, mellow garlic goodness.
8 sprigs of thyme: A classic herb that imparts an aromatic freshness that perfectly complements the meat.
1/4 cup soy sauce: A secret umami bomb that adds depth and subtle saltiness, balancing the sweet and savory components.
4 cups beef stock or chicken stock: The flavorful liquid base that braises the ribs gently until meltingly tender.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Garlic Braised Short Ribs Recipe

Step 1: Prepare and Season the Ribs

Start by preheating your oven to 350 degrees F. Generously sprinkle kosher salt all over the bone-in beef short ribs, making sure every side is well-seasoned. This initial seasoning sets the stage for a deeply flavorful crust after searing.

Step 2: Sear the Short Ribs

Heat a large Dutch oven over medium-high heat and add the olive oil. When the oil shimmers, carefully place the short ribs in the pot and sear them on all sides until they develop a rich, caramelized brown crust. This takes about 10 minutes and may need to be done in batches to avoid crowding. Searing locks in juices and adds an irresistible depth to the final dish.

Step 3: Build the Braise Base

Remove the seared short ribs and set them aside. Into the same Dutch oven, add the quartered onion, chopped carrots, celery, halved garlic heads, tomato paste, ground cumin, and thyme sprigs. Stir these ingredients together to mingle their flavors.

Step 4: Add Liquids and Return the Meat

Pour in the beef or chicken stock, soy sauce, and sprinkle the all-purpose flour over the mixture, stirring to combine thoroughly. This creates a beautiful braising liquid that will thicken as it cooks. Nestle the short ribs back into the pot, submerging them as much as possible.

Step 5: Braise Until Tender

Transfer the Dutch oven to the preheated oven and let the ribs cook slowly for 3 to 3 1/2 hours. This slow braise tenderizes the meat until it is falling off the bone and fully infused with the aromas of garlic and herbs. It’s worth the wait for that perfect melt-in-your-mouth texture.

Instant Pot Alternative

If you’re pressed for time but still want all the rich flavors of the classic method, this Garlic Braised Short Ribs Recipe can also be made in an Instant Pot. After searing the ribs on the sauté function, combine all the vegetables, seasonings, stock, and flour inside, then pressure cook on high for 55 minutes with a 15-minute natural release for tender, juicy results in under an hour and a half.

How to Serve Garlic Braised Short Ribs Recipe

A white bowl filled with a base layer of smooth, creamy mashed potatoes that have a fluffy texture and slightly uneven surface. On top, there are two dark brown, tender beef short ribs with visible strands showing the meat texture, positioned diagonally. Around the ribs, there are bright orange whole cooked carrots with a slightly glossy finish and soft texture. The dish is garnished with finely chopped green herbs sprinkled evenly over the meat and carrots. The bowl rests on a white marbled surface, accompanied by a small white dish with more chopped herbs to the top left and a wine bottle and glass to the top right. A fork with a white handle lies to the bottom left, near a tan textured cloth. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped Italian parsley adds a lovely pop of green and a burst of freshness that brightens the rich sauce. You can also add a drizzle of extra virgin olive oil for that subtle fruity finish.

Side Dishes

The classic pairing for garlic braised short ribs is a creamy bed of mashed potatoes, which soaks up the luscious braising liquid perfectly. For a vegetable side, consider roasted root vegetables or sautéed greens like spinach or kale, which provide a light contrast to the hearty meat.

Creative Ways to Present

For an impressive presentation, serve the ribs atop a smear of polenta or creamy risotto, then spoon the garlicky sauce generously over the top. Alternatively, pull the meat apart after braising and pile it into soft buns for decadent sliders that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover garlic braised short ribs in an airtight container in the refrigerator. They’ll keep well for 3 to 4 days and actually taste even better the next day as the flavors continue to meld.

Freezing

This dish freezes beautifully. Transfer cooled ribs and sauce to a freezer-safe container or bag, leaving some space for expansion. Frozen short ribs will maintain their flavor and texture for up to 3 months, making for a convenient ready-made meal.

Reheating

To reheat, gently warm the ribs in a covered pot over low heat, adding a splash of water or stock to loosen the sauce if necessary. This keeps the meat tender and juicy without drying out. Reheating in the oven or Instant Pot on a low setting works great as well.

FAQs

Can I use boneless short ribs for this Garlic Braised Short Ribs Recipe?

You certainly can, although bone-in short ribs tend to offer deeper flavor and juicier meat. If using boneless, adjust cooking time slightly as they may cook a bit faster.

Is it necessary to sear the short ribs before braising?

Searing is highly recommended because it creates a rich, caramelized crust that adds incredible flavor and color to the final dish. Skipping this step could lead to a less complex taste.

Can I make this recipe in a slow cooker?

Yes, after searing the ribs and building the braise base, transfer everything to a slow cooker and cook on low for 6 to 8 hours until the meat is tender. It’s a hands-off way to enjoy this recipe’s comforting flavors.

What do I do with the garlic heads after cooking?

The garlic becomes sweet and soft during braising. You can mash it into the sauce for extra flavor or gently squeeze it out of its skin and enjoy it alongside the meat.

What’s the best cut of beef for this Garlic Braised Short Ribs Recipe?

Bone-in beef short ribs with plenty of marbling are ideal as they become tender and flavorful when slow-cooked. Look for ribs that have a good amount of fat for the best results.

Final Thoughts

There’s nothing quite like the joy of sitting down to a plate of rich, tender, and garlicky short ribs that you made from scratch. This Garlic Braised Short Ribs Recipe brings restaurant quality right into your kitchen with straightforward steps and ingredients that build layers of unforgettable flavor. Once you try it, I promise it’ll become one of your go-to comfort meals, ready to impress family and friends alike. Give it a go and savor every juicy, garlicky bite!

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