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Garlic Braised Short Ribs

5 from 1 vote

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!

garlic braised short ribs in a black serving dish

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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
  • 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.

garlic braised short ribs on a platter

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.

  1. Set your Instant Precision Dutch Oven to Sear, 20 minutes.
  2. While it is heating, rinse the beef bones under cool running water to remove any bone chips. Pat them dry with paper towel and season well with salt and pepper.
  3. 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.
  4. 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.
  5. 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.
  6. Deglaze the Dutch oven with about 1/2 cup of the red wine and scrape up all the brown tasty bits at the bottom.
  7. Add the remaining wine and broth to the pot, along with the thyme, rosemary, tomato paste, and bay leaves.
  8. Add the browned short ribs and any juices to the Dutch oven. Submerge the ribs if possible.
  9. 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.
  10. 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 (they’ve given up all of their flavor).
  11. 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.
  12. 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.
garlic braised short ribs on a plate

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.

Frequently Asked Questions

Can you braise short ribs too long?

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.

Are braised short ribs boneless?

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.

Are braised short ribs easy?

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!

Are braised short ribs keto?

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.

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Step By Step Process

garlic braised short ribs on a plate
Print Pin
5 from 1 vote

Garlic Braised Short Ribs (Instant Precision Dutch Oven)

Meaty, tender, and with a plate-licking worthy gravy, these Garlic Braised Short Ribs are so good, you'll want thirds!
Course Main Course
Cuisine European
Keyword beef, beef recipes, braised short ribs, garlic braised short ribs, instant pot braised short ribs, instant precision dutch oven braised short ribs, short ribs
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 servings
Calories 636kcal

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 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.
  • Season the gravy with salt and pepper and serve!

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

Calories: 636kcal | Carbohydrates: 12g | Protein: 55g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 163mg | Sodium: 1134mg | Potassium: 1402mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7430IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 7mg

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.

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