Garlic Braised Short Ribs (Instant Precision Dutch Oven)

Print Recipe

4.41 from 25 votes

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!

Prep Time15

Cook Time2

Total Time2 15

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

Servings: servings

Calories: 636kcal

Equipment

Instant Precision Dutch Oven

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