Garlic Braised Beef Short Ribs
When it comes to comfort food, nothing quite compares to the rich, savory taste of slow-braised beef short ribs. This garlic-braised beef short rib recipe is designed to be both indulgent and surprisingly easy to prepare. Whether you’re hosting a dinner party or just craving a hearty meal, these ribs are sure to impress with their melt-in-your-mouth texture and deep, complex flavors.
Why You’ll Love This Recipe
Rich Flavor: The combination of seared short ribs, garlic, and shallots creates a depth of flavor that is irresistible. The slow braise in beef stock, enhanced by fresh thyme, infuses every bite with savory goodness.
Easy Prep: With just a few simple steps, you can create a restaurant-quality dish in your own kitchen. The oven does most of the work, allowing you to relax while the flavors develop.
Versatile Serving Options: These short ribs pair beautifully with a variety of sides, making them a versatile main course for any occasion. Whether you choose cauliflower mash, butternut squash puree, or seasonal vegetables, the result is a satisfying and balanced meal.
Ingredients
2 tablespoons avocado oil
Bone-in short ribs (preferably at least 1½ inches thick)
Kosher salt and freshly ground pepper
2 large heads of garlic, minced (or garlic confit for a deeper flavor)
3 shallots, finely chopped
2 cups beef stock or bone broth (plus more as needed)
4 sprigs of thyme (plus a sprig of rosemary or bay leaf if desired)
Fresh parsley, coarsely chopped
1 tablespoon finely grated lemon zest
Optional: Red wine or dry sherry for deglazing
Optional: Chunks of carrots, parsnips, or mushrooms
Instructions
Preheat the Oven: Set your oven to 275°F (135°C) to prepare for slow braising.
Season the Short Ribs: Generously season the short ribs with kosher salt, freshly ground pepper. For added flavor, marinate the ribs in a mixture of soy sauce, Worcestershire sauce, red wine, minced garlic, and black pepper for a few hours or overnight.
Sear the Ribs: In a Dutch oven, heat the avocado oil over medium-high heat. Sear the short ribs on all sides until golden-brown, then set aside.
Sauté the Aromatics: In the same pot, sauté the shallots until soft. Add the garlic, stirring constantly. If using garlic confit, add it now for a sweeter, richer flavor.
Deglaze the Pot: Pour in a splash of red wine or dry sherry to deglaze, scraping up any browned bits from the bottom of the pot. This adds complexity to the sauce.
Braise the Ribs: Return the short ribs to the pot, nestling them amidst the shallots and garlic. Pour in enough beef stock to almost cover the ribs. Add the thyme (and optional rosemary or bay leaf). Toss in chunks of carrots, parsnips, or mushrooms if desired. Cover and transfer to the oven.
Slow Cook: Braise the ribs in the oven for approximately 3 hours, or until tender. The low and slow cooking method ensures incredible tenderness.
Finish and Serve: Remove the ribs and reduce the braising liquid on the stovetop to thicken, adding a knob of butter for a glossy finish. Sprinkle with fresh lemon zest and chopped parsley for brightness. Serve over creamy polenta, cauliflower mash, or your favorite side.
Tips for Success
Flavorful Marinade: Marinating the ribs beforehand enhances the depth of flavor and tenderizes the meat.
Herbaceous Balance: Adding rosemary or a bay leaf alongside the thyme infuses the dish with extra aromatic complexity.
Vegetable Medley: Incorporating root vegetables or mushrooms into the braise adds texture and complements the rich flavors of the short ribs.
Conclusion
This garlic-braised beef short rib recipe combines simplicity with sophistication, resulting in a meal that’s perfect for both special occasions and cozy nights in. The slow braising process, enhanced by thoughtful additions like garlic confit and a rich deglaze, ensures a dish that’s bursting with flavor. Try it out and enjoy a true culinary delight!
