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Garlic Braised Short Ribs Recipe

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4.3 from 11 reviews

This Garlic Braised Short Ribs recipe offers tender, flavorful beef ribs cooked slowly to perfection either in a Dutch oven or an Instant Pot. Rich with garlic, herbs, and hearty vegetables, the ribs become fall-off-the-bone tender, perfect served over creamy mashed potatoes for a comforting meal.

Ingredients

Meat

  • 4 pounds bone-in beef short ribs
  • Kosher salt, to taste

Vegetables & Aromatics

  • 1 yellow onion, peeled and quartered
  • 3 medium carrots, peeled and roughly chopped
  • 2 celery stalks, trimmed and chopped
  • 3 heads of garlic, halved crosswise
  • 8 sprigs of thyme

Liquids & Seasonings

  • 1 tablespoon olive oil
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 1/4 cup soy sauce
  • 4 cups beef stock or chicken stock

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F if using a Dutch oven, or prepare your Instant Pot by turning on the sauté function to high. Liberally season the short ribs with kosher salt on all sides.
  2. Sear the Short Ribs: Heat the olive oil in your Dutch oven or Instant Pot. In batches, sear the short ribs on all sides until deeply browned, about 10-15 minutes total depending on your method. Remove the ribs and set them aside.
  3. Sauté Vegetables and Build Flavor: Add the onion, carrots, celery, tomato paste, cumin, garlic heads, thyme sprigs, and flour to the pot. Stir thoroughly to combine and coat the vegetables and seasoning evenly with flour and tomato paste.
  4. Add Liquids and Return Ribs: Pour in the beef or chicken stock and soy sauce, stirring gently. Nestle the seared short ribs back into the mixture, ensuring they are partially submerged.
  5. Cook the Ribs – Dutch Oven Method: Cover the Dutch oven and transfer it to the preheated oven. Braise for about 3 to 3 1/2 hours or until the meat is very tender and pulling away from the bone.
  6. Cook the Ribs – Instant Pot Method: Close and lock the Instant Pot lid. Set it to high pressure for 55 minutes. When done, allow a natural pressure release for 15 minutes before carefully opening the lid.
  7. Serve: Remove short ribs from the pot and serve them hot over a bed of mashed potatoes. Garnish with fresh Italian parsley if desired for a pop of color and freshness.

Notes

  • For best results, use bone-in short ribs to maximize flavor and tenderness.
  • You can substitute chicken stock with beef stock depending on your flavor preference.
  • Allow natural pressure release when using the Instant Pot to keep the meat tender and moist.
  • If you prefer a thicker sauce, remove the ribs at the end and simmer the sauce to reduce before serving.
  • Serve over creamy mashed potatoes or polenta for a complete comforting dish.
  • Leftovers keep well and can be reheated gently on the stovetop or in the oven.

Find it online: https://bitezly.com/garlic-braised-short-ribs-recipe/