Garlic Braised Short Ribs

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.

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What You Need To Make Instant Precision Dutch Oven Braised Short Ribs

• Instant Precision Dutch Oven
• Meaty bone-in short ribs – Look for ribs with plenty of meat on them. I prefer longer bones (about 3–4 inches) because they tend to be meatier, but any bone-in short ribs will work for braising (see my notes below).
• Cooking oil – Use a neutral oil like canola or vegetable oil for searing the ribs.
• Carrots – Roughly chop them; they’ll soften and add natural sweetness to the braising liquid.
• Onions – Yellow onions are my go-to for braising.
• Celery – Celery adds classic flavor to this dish, but you’ll fish it out before finishing. You can use the celery leaves and all.
• Garlic – Fresh garlic gives the best flavor.
• Beef broth – Use low- or no-sodium broth so you can control the salt level.
• Red wine – Choose a dry red wine you’d enjoy drinking. Serve the rest of the wine with dinner, but if you don’t like wine, just add the same amount of extra broth.
• Thyme – Fresh or dried works well here.
• Rosemary – Fresh or dried; just a little adds wonderful aroma.
• Bay leaves – Add subtle depth to the braising liquid.
• Tomato paste – Helps deepen the flavor and adds richness to the sauce.
• All purpose flour or your favorite thickener – Optional, but helpful if you want to thicken the sauce at the end.
• Salt and pepper – Season to taste; I cook with kosher salt.

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 the Instant Precision Dutch Oven to Sear for 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 Dutch oven. When it is hot but not smoking, sear the beef ribs. Work in batches so you do not overcrowd the pot.

Brown them for 2 to 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 cooking for 3 to 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 flavorful browned bits from 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 back into the Dutch oven. Submerge the ribs if possible.

Set the Instant Precision Dutch Oven to Manual Mode 2 at 325 F for 2 hours. At the 1 hour mark, mix the bones around, trying to snug them under the cooking liquid.

When the ribs are tender and easy to shred, turn off the Dutch oven. Use a large slotted spoon to remove the short ribs and set them on a platter to keep warm. Fish out the vegetable chunks and discard them since they have already given up their flavor.

To thicken the cooking liquid into gravy, mix 1/4 cup of flour with 1/4 cup of water until smooth and lump free. Whisk this mixture into the cooking liquid and bring it to a simmer, letting it cook for a minute or two to thicken. Add more slurry if you prefer a thicker gravy. Alternatively, use 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.

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!

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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!

4.41 from 25 votes

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Main Course

Cuisine European

Servings 6 servings

Calories 636 kcal

Equipment

• Instant Precision Dutch Oven

Ingredients

  

1x2x3x

• 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

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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: 636kcalCarbohydrates: 12gProtein: 55gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 163mgSodium: 1134mgPotassium: 1402mgFiber: 3gSugar: 5gVitamin A: 7430IUVitamin C: 8mgCalcium: 74mgIron: 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.

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

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