Garlic Braised Short Ribs



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These garlic braised short ribs are a cozy dream. They’re fall-off-the-bone-tender and are super delicious when served on a bed of my Fall Harvest Salad, Creamy Mashed Potatoes and a Cranberry Margarita.

The weather is changing! The air is getting cooler and I’m all about throwing on a hoodie and some plaid and celebrating the season. These short ribs are super cozy and delicious. I couldn’t love them more! 

Ingredients You’ll Need for Garlic Braised Short Ribs

  1. Short ribs – These are bone-in which is my favorite for ultimate flavor.
  2. Carrots, celery, onion – This is the best trio for creating a delicious base for your short ribs.
  3. Thyme – I love fresh sturdy herbs for this braised meal.
  4. Garlic – I loooove lots of garlic in this dish.
  5. Good quality beef broth – You can use chicken or beef.

For the rest of the ingredients, please refer to the recipe index card below.

How to Make Garlic Braised Short Ribs

  1. Start by salting and then searing the bone-in beef short ribs in a bit of neutral oil. Remove them from the pan and then add in the onion, carrots, celery, tomato paste, cumin, garlic, thyme and soy sauce. Mix everything together and then add in the short ribs. 
  2. Pour the beef stock on top and then follow the cooking steps below for Instant Pot or Dutch Oven. 
  3. If it’s in the oven, it’ll take about 3 to 3 ½ hours to braise. I found that the Instant Pot took about 55 minutes with a natural release to result in fall of the bone short ribs. 
  4. Serves these with some sort of puree like mashed potatoes, parsnip puree or cauliflower mash. All are delicious!
Garlic Braised Short Ribs on a bed of mashed potatoes in a bowl.

Tips and Tricks

  • You can make this dish in either an Instant Pot or Dutch Oven in the oven. The time difference is a lot but really the outcome is exactly the same. 
  • Can I use bone-less short ribs? You can, but I wouldn’t recommend it; a lot of the flavor comes from the bone. If you want to use boneless, you can and the cook time will be about half. 

If you’re in search of more recipes, consider indulging in Tiramisu, trying the Mini Pumpkin Sheet Cake, baking the simple and delicious Easy Apple Cobbler, or making the irresistible Chocolate Chip Pumpkin Cookies.

5 from 13 votes

Garlic Braised Short Ribs

Prep: 10 minutes
Cook: 3 hours
Total: 3 hours 10 minutes
Servings: 4
These Garlic Braised Short Ribs are the perfect weekend meal. Serve them with mashed potatoes or creamy polenta for the ultimate cozy meal.


  • 1 (5-quart) pot or Dutch oven


  • 4 pounds bone-in beef short ribs
  • Kosher salt
  • 1 tablespoon olive oil
  • 1 yellow onion, peeled and quartered
  • 3 medium carrots, peeled and roughly chopped
  • 2 celery stalks, trimmed and chopped
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 3 heads of garlic, halved crosswise
  • 8 sprigs of thyme
  • 1/4 cup soy sauce
  • 4 cups beef stock or chicken stock


Dutch Oven Directions:

  • Preheat oven to 350 degrees F. Sprinkle the beef bone-in short ribs liberally with salt on all sides. Place a large Dutch oven, over medium-high heat, and add the oil. When hot, add the short ribs and sear on all sides, until browned, about 10 minutes. You may need to do this in batches. Remove all of the short ribs and set aside.
  • Add the onion, carrot, celery stalks, tomato paste, cumin, garlic, sprigs of thyme, beef stock, soy sauce, flour and stir until combined. Transfer the short ribs back to the pot and transfer to the oven to bake for about 3 to 3 1/2 hours, until the meat is tender and falling off the bone.
  • Remove from the oven and serve on top of a bed of mashed potatoes.

Instant Pot Directions:

  • Turn the sauté function on to high. In batches, add the bone-in beef short ribs to the Instant Pot and sear on all sides. This will take a good 15 minutes to do to get through all of the short ribs. Remove all of them from the Instant Pot and add the yellow onion, carrots, celery, tomato paste, garlic, thyme, beef stock, soy sauce and all-purpose flour. Mix until combined. And then add in the short ribs.
  • Turn the IP to “high” and set the time for 55 minutes. Allow a natural release for 15 minutes. Carefully remove the lid from the Instant Pot and remove a few short ribs and transfer them to a bed of mashed potatoes. Garnish with Italian parsley.


Tips and Tricks:
  • You can make this dish in either an Instant Pot or Dutch Oven in the oven. The time difference is a lot but really the outcome is exactly the same. 
  • Can I use bone-less short ribs? You can, but I wouldn’t recommend it; a lot of the flavor comes from the bone. If you want to use boneless, you can and the cook time will be about half. 


Calories: 617kcal | Carbohydrates: 8g | Protein: 66g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Cholesterol: 195mg | Sodium: 1093mg | Potassium: 1361mg | Fiber: 1g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
Like this Recipe? Please Rate & comment below!

Cozy Latin-Inspired Comfort Food Recipes

Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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  1. 5 stars
    The detailed breakdown of ingredients and step-by-step instructions makes the recipe accessible for both novice and experienced cooks. I appreciate the option to use either an Instant Pot or Dutch Oven, providing flexibility based on kitchen equipment or personal preference.

    The tip about the bone-in short ribs for ultimate flavor is valuable, and your explanation of the potential flavor difference with boneless short ribs is helpful for those considering alternatives.

  2. So, I’m trying to get all the ingredients because this sounds and looks absolutely delicious! Although… I cannot find “bone in – beef short ribs” all the stores near me have are “Beef Back Ribs Bone In” or “Bone-In Pork Loin Country Style Ribs”. Which would be the best alternative for beef short ribs? Please help!! 🙂

  3. I am planning to make this for a dinner party and am curious if the recipe as written will fit in a 6 1/2qt Le Creuset dutch oven? I don’t own anything larger. Thanks!

  4. Hi, this may sound like a stupid question, but do I peel the individual cloves of garlic, or leave some of the skin on and put the halved heads in with skin between the cloves?
    Thank youy

  5. 5 stars
    FANTASTIC recipe.

    Next time I make it I will double the amount of veggies. Carrots for sure. I did 4 carrots, and we really needed more veggies in the final plating.

  6. 5 stars
    Omg made this tonight for hubby and I, and I was slurping up the sauce! This is my favorite short rib recipe! Delicious!