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Garlic-y Braised Short Ribs overhead
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5 from 13 votes

Garlic Braised Short Ribs

These Garlic Braised Short Ribs are the perfect weekend meal. Serve them with mashed potatoes or creamy polenta for the ultimate cozy meal.
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Dinner
Cuisine: American
Diet: Low Calorie
Servings: 4
Cost: $20

Equipment

  • 1 (5-quart) pot or Dutch oven

Ingredients

  • 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

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 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

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. 

Nutrition

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