Garlic Braised Short Ribs
User Reviews
5
Garlic Braised Short Ribs
Description
This recipe begins by seasoning bone-in beef short ribs with salt, then searing them in a hot dutch oven or Instant Pot to develop a browned crust that adds intense flavor. Aromatics such as yellow onion, carrots, celery, and garlic cloves are added along with tomato paste and ground cumin for earthiness. Fresh thyme sprigs contribute herbal notes. The ribs are simmered in a mixture of beef stock and soy sauce creating a rich braising liquid.
A small amount of flour is stirred in to thicken the braising sauce, which melds with the tomato paste and soy sauce for complexity. The ribs are cooked covered for several hours in the oven or under pressure in an Instant Pot until the meat becomes tender and easily pulls away from the bone. The final dish is typically served over mashed potatoes to complement the savory sauce.
Using bone-in ribs is recommended for depth of flavor, though boneless can be used with reduced cooking time. The recipe can be adapted depending on available cooking methods without sacrificing the outcome.
Ingredients
- 4 pounds beef short ribs bone-in
- kosher salt
- 1 tablespoon olive oil
- 1 yellow onion peeled and quartered
- 3 carrot peeled and roughly chopped, medium
- 2 celery trimmed and chopped, stalks
- 2 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 teaspoons cumin ground
- 3 garlic halved crosswise, heads
- 8 thyme sprigs
- 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
- The dish can be made in a Dutch oven or Instant Pot with similar results, though cooking times differ significantly.
- Bone-in short ribs are preferred for more flavor; boneless short ribs can be used but require about half the cooking time.
- Serving over mashed potatoes balances the rich sauce and tender meat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617kcal | 31% |
| Carbohydrates | 8g | 3% |
| Protein | 66g | 132% |
| Fat | 34g | 52% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 15g | 75% |
| Cholesterol | 195mg | 65% |
| Sodium | 1093mg | 46% |
| Potassium | 1361mg | 29% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 144IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 49mg | 5% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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