Meaty, tender, and so full of rich, robust flavor, this Garlic Braised Beef Short Ribs recipe is impressive but still an easy fix! Served with creamy mashed potatoes or polenta, it’s a hearty and wholesome meal everyone will rave about!
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I used my Instant Precision Dutch Oven to make this hearty and wholesome dish. It was easy to make, with no lifting between stovetop and oven. And, I love the precise time and temperature controls on the Instant Pot Dutch oven. You can read my review on this nifty appliance here.
What You Need To Make Instant Precision Dutch Oven Braised Short Ribs
- Instant Precision Dutch Oven
- Meaty bone-in short ribs – see my notes below
- Cooking oil
- Carrots
- Onions
- Celery
- Garlic
- Beef broth – use low or no-sodium to control the sodium
- Red wine – a good dry drinking wine will work nicely
- Thyme – fresh or dried
- Rosemary – fresh or dried
- Bay leaves
- Tomato paste
- All purpose flour or your favorite thickener
- Salt and pepper
What Are Short Ribs? How To Buy Short Ribs?
Short ribs are cut off the ribs, and are significantly smaller than the whole rib. You can find short ribs in varying thicknesses, with some cuisines preferring them to be cut very thin. For the purposes of braising, however, you want longer bones with plenty of meat on them.
Supermarkets usually carry short ribs, and I’ve seen them very short – from about 2-inches long – and up. However, if you’ve got a friendly butcher, ask them to cut you slightly longer bones with plenty of meat on them. For this recipe, I scored some super meaty short ribs with about 4-inch long bones.
Longer boned short ribs are what restaurants use, but regardless if the bone is long or short, this dish will be packed with flavor.
How To Make Garlic Braised Short Ribs In Your Instant Pot Dutch Oven
For a full list of ingredients and instructions, please scroll down to the recipe card. Sure, you could make these braised short ribs in a crock pot, but when you don’t have all day to wait, making braised short ribs in a Dutch oven is so much faster.
- Set your Instant Precision Dutch Oven to Sear, 20 minutes.
- While it is heating, rinse the beef bones under cool running water to remove any bone chips. Pat them dry with a paper towel and season well with salt and pepper.
- Add the cooking oil to the IP Dutch Oven, and when it is hot but not smoking, sear the beef ribs. Work in batches, so you don’t overcrowd the Dutch oven.
- Brown them for 2-3 minutes per side, then flip them over. Brown them on all sides. Repeat with the remaining short ribs, then set them aside.
- In the remaining oil, add the chopped carrots, onions, celery, and garlic. Continue to sear (at this point, you’re sauteeing) for 3-4 minutes or until the onions are soft but not browned.
- Deglaze the Dutch oven with about 1/2 cup of the red wine and scrape up all the brown tasty bits at the bottom.
- Add the remaining wine and broth to the pot, along with the thyme, rosemary, tomato paste, and bay leaves.
- Add the browned short ribs and any juices to the Dutch oven. Submerge the ribs if possible.
- Set the Instant Precision Dutch Oven to manual mode 2, 325-F for 2 hours. At the 1-hour mark, mix the bones around, trying to snug them all under the cooking liquid.
- When the bones are tender and easy to shred, turn off the IP Dutch oven. Use a large slotted spoon to remove the short ribs and set them on a platter to keep warm. Fish out all the vegetable chunks and discard them (they’ve given up all of their flavor).
- Thicken the cooking liquid turning it into the gravy. Mix 1/4 cup of flour with 1/4 cup of water until it is smooth and lump-free. Whisk this mixture into the cooking liquid, and bring it up to a simmer, letting it cook for a minute or two to thicken. Add more if you like the gravy thicker. Alternatively, thicken the gravy with your favorite thickener.
- Season with salt and pepper and serve!
Chef Jenn’s Tips To Make Perfect Braised Short Ribs
- Brown food is tasty food! Get a good hard sear on those ribs – just don’t burn them!
- Deglaze tha pan with some red wine or beef broth to losen all the tasty bits at the bottom.
- Use fresh or dry herbs. If using fresh thyme and rosemary, add about 3-4 sprigs of thyme and 1 good size (about 3-inches long) piece of rosemary. Alternatively, use 1 teaspoon each of dried thyme and rosemary.
- Red wine is the secret ingredient in this dish. Use a good quality drinking wine. I use merlot ’cause that’s what I like. Any drier red wine will work fine.
- Yes, there’s a lot of garlic in this recipe but it adds such a lovely flavor to the dish and it isn’t overwhelming.
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What To Serve With Instant Precision Dutch Oven Braised Short Ribs?
Something creamy and delicious is a must with this recipe! My personal favorites are a decadent creamy mashed potato or polenta, but you can keep this dish lower in carbs with a creamy Mashed Cauliflower, too. The gravy is so super delicious, make sure you’ve got plenty of side dishes to mop it all up! A bright green veggie goes perfectly with this dish, so steam your favorites and keep the flavors fairly neutral so they don’t compete with the Garlic Braised Short Ribs.
Braised short ribs and pappardelle is another classic combination, or serve this meaty dish with a nice butternut squash risotto. And, while you’re enjoying a restaurant-quality dish, how about a cocktail? This Pornstar Martini is about as good as they get!
Frequently Asked Questions
Yes, you can. Ideally, the meat should be tender and easily shredded with a fork, but not so tender that they’re just falling off the bone. Ultimately, and for the prettiest presentation, there should be still some cling to the bone.
You can buy boneless short ribs and save some money by not paying for bone weight, but honestly, the bones give so much flavor that I never make this dish without the bone-in short ribs.
Yes! This isn’t quite a dump-and-go recipe, but if you can handle browning meat and sauteeing veggies, then you can handle this recipe!
YES! They sure can be. Your choice of thickener when making the gravy is what will add carbs to this dish. Thicken the gravy with xanthan gum (use 1/2 teaspoon – NO MORE) or just leave it unthickened to keep this dish keto.
Step By Step Process
Garlic Braised Short Ribs (Instant Precision Dutch Oven)
Equipment
Ingredients
- 5 pounds bone-in beef short ribs
- 2 tablespoons olive oil
- 1 cup diced onion
- 2 cups diced celery
- 2 cups diced carrot
- 1 head garlic sliced in half horizontally
- 3 tablespoons tomato paste
- 2 cups dry red wine
- 3 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1/4 cup all purpose flour or your favorite thickener
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Set your Instant Precision Dutch Oven to Sear, 20 minutes.
- While it is heating, rinse the beef bones under cool running water to remove any bone chips. Pat them dry with papertowel and season well with salt and pepper.
- Add the cooking oil to the IP Dutch Oven and when it is hot but not smoking, sear the beef ribs. Work in batches so you don't overcrowd the Dutch oven.
- Brown them for 2-3 minutes per side, then flip them over. Brown them on all sides. Repeat with the remaining short ribs, then set them aside.
- In the remaining oil, add the chopped carrots, onions, celery, and garlic. Continue to sear (at this point you're sauteeing) for 3-4 minutes or until the onions are soft but not browned.
- Deglaze the Dutch oven with about 1/2 cup of the red wine and scrape up all the brown tasty bits at the bottom.
- Add the remaining wine and broth to the pot, along with the thyme, rosemary, tomato paste, and bay leaves.
- Add the browned short ribs and any juices to the Dutch oven. Sumberge the ribs if possible.
- Set the Instant Precision Dutch Oven to manual mode 2, 325-F for 2 hours. At the 1 hour mark, mix the bones around, trying to snug them all under the cooking liquid.
- When the short ribs are tender and easy to shred, turn off the IP Dutch oven. Use a large slotted spoon to remove the short ribs and set them on a platter to keep warm. Fish out all the vegetable chunks and discard (they've given up all of their flavor).
- Thicken the cooking liquid turning it into gravy. Mix 1/4 cup of flour with 1/4 cup of water until it is smooth and lump free. Whisk this mixture into the cooking liquid, and bring it up to a simmer letting it cook for a minute or two to thicken. Add more if you like the gravy thicker. Alternatively, thicken the gravy with your favorite thickener.
- Season the gravy with salt and pepper and serve!
Video
Notes
Chef Jenn’s Tips To Make Perfect Braised Short Ribs
- Brown food is tasty food! Get a good hard sear on those ribs – just don’t burn them!
- Deglaze tha pan with some red wine or beef broth to losen all the tasty bits at the bottom.
- Use fresh or dry herbs. If using fresh thyme and rosemary, add about 3-4 sprigs of thyme and 1 good size (about 3-inches long) piece of rosemary. Alternatively, use 1 teaspoon each of dried thyme and rosemary.
- Red wine is the secret ingredient in this dish. Use a good quality drinking wine. I use merlot ’cause that’s what I like. Any drier red wine will work fine.
- Yes, there’s a lot of garlic in this recipe but it adds such a lovely flavor to the dish and it isn’t overwhelming.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
Scrumptious! I can’t take my eyes off these gorgeous photos and now I am so hungry. lol I can’t wait to see more of your recipes with the Instant Precision Dutch Oven. I’m really interested in adding that to my appliances!
Can you make this on a regular IP?
I’m sure you can, but I haven’t tested it. I’d use my ingredients and the cooking time from any other short rib recipe. Good luck! ~Jenn
I’m curious – new to Instant (mine’s Gormet) Dutch Oven. Why Manual Mode 2 over Braise?
Recipe is cooking now and smells AMAZING! 🤣 “Smells good!” Said my picky 5yo as he ran by.
No real reason except that I like to control the temperature manually. If braise will keep a nice slow simmer for you, then go for it! Hope you enjoyed it! ~Jenn
Never had braised short ribs this delicious before. My kids were excited to eat it and kept asking for another bowl!
I order short ribs at restaurants and love them, but it is a pricey meal, so I tried your recipe and ended up with great results. I was actually surprised at how easy the short ribs are to make. I had to use my old dutch oven and everything came out perfect.
An instant yes from my hubby and kiddos. Perfect for every dinner meal or even at rainy weather. This recipe is out of this world!
I made these for my hubby’s birthday dinner, and OMG perfection! The sauce has such rich flavor and the short ribs were literally melting in our mouths! He had declared we must make at least once a month now!! Thank you 🙂
I don’t have and IP but would like to just braise these in the oven. What temperature and how long to braise? Love your recipes, just good food!
Thanks!
To braise in the oven you need a temp about 325-350 to keep the liquid at a slow bubble in a covered dish. How long is really going to depend on how full your baking dish is and how big your short ribs are. At least an hour – you want them super tender but not mush.
Enjoy!
~Jenn
Aloha Chef Jenn, What Changes would I need to make to your Garlic Braised Short Ribs recipe using my 8 qt Instant Pot as I don’t have the IP Dutch Oven?
I’m a Senior and can’t afford nor have the room for another appliance. I would really appreciate you letting me know what changes I would to make to this DELICIOUS sounding recipe.
I hear you! I have far too many appliances. You could make the recipe in the IP – I’d set it on High Pressure for about 20-30 minutes depending on how beefy your short ribs are. This kind of meat is really quite tough and needs time (or pressure) to break down so you may need to test your short ribs and cook them for another 10-15 minutes if they’re not tender. Good luck and happy cooking! ~Jenn