Garlic-y Braised Short Ribs

These garlic-y braised short ribs are a cozy dream. They’re fall-off-the-bone-tender and are super delicious when served on a bed of mashed potatoes with a side of Erath Organic Pinot Noir. This post is sponored by Erath Organic Pinot Noir. 

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! 

Erath Pinot Noir

Erath Pinot Noir comes from the hills of Dundee, Oregon. Pinot Noir from Oregon is super unique because of the climate and soils and that translates into the Pinot noirs. This Pinot noir has hints of strawberry/cherry and raspberry. It’s super light and fresh tasting that is truly delicious and pairs really well with so many things, including this braised short ribs. 

How to Make Garlic-y Briased 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!

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 make these Garlic-y Braised Short Ribs on Instagram, let me know on Instagram!

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5 from 7 votes

Print Recipe

Garlic-y Braised Short Ribs

Author: Adrianna Adarme

These garlic-y braised short ribs are a cozy dream. They’re fall-off-the-bone-tender and are super delicious when served on a bed of mashed potatoes with a side of Erath Organic Pinot Noir.

Course: Dinner

Cuisine: American

Prep Time: 10 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 5 minutes mins

Serving Size: 4

Ingredients

• ▢ 4 pounds bone-in beef short ribs
• ▢ Kosher salt
• ▢ 2 tablespoons neutral 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 veggie stock

Instructions

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 neutral 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.

Notes

• 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. 

Nutrition

Calories: 617kcal (31%) | Carbohydrates: 8g (3%) | Protein: 66g (132%) | Fat: 34g (52%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Cholesterol: 195mg (65%) | Sodium: 1093mg (48%) | Potassium: 1361mg (39%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin A: 144IU (3%) | Vitamin C: 4mg (5%) | Calcium: 49mg (5%) | Iron: 9mg (50%)

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