This heavenly smelling, fall off the bone garlic braised short ribs recipe is to die for!
This dish is perfect for a Sunday afternoon when you’re craving something hearty and rich. Comfort food at its finest!
Key Ingredients and Substitutions
- Bone-in Short Ribs – Go for nice thick pieces that are at least 1 1/2 inches thick.
- Garlic – Two heads of garlic, skin and all.
- Soffrito – Is the Italian word for the French mirepoix. This is your vegetable base of chopped onion, celery and carrots.
- Tomato Paste – If you don’t have paste, substitute tomato puree or tomato sauce. For every 1 tablespoon of paste, use 3 tablespoons puree or sauce.
- Red Wine – Gives the sauce richness and depth. Use more beef broth if you prefer no wine.
- Beef Broth – Low sodium (always) or use naturally lower in sodium (and more nutritious) beef bone broth.
- Fresh Herbs – Chopped thyme, parsley and chives.
- Lemon Zest – For fresh citrus without the bitterness of lemon juice.
Preparation
- Chop your soffrito (onion, carrots and celery) and herbs, set aside.
- Sear the short ribs on all sides in 2-3 batches. Don’t crowd the pan! Remove the ribs from the pan.
- Cook the garlic in the face side down until golden brown.
- Then saute the veggies until soft. Stir in the tomato paste.
- Deglaze with the red wine. Return the ribs to the pot, cover and pop it in the oven for 3 1/2 -4 hours.
- Strain the sauce. Plate the ribs and sprinkle with the herbs and lemon zest. Pour the sauce over the ribs and accompanying starch.
Note: This recipe renders A LOT of fat. If you do not have a fat separator, I would suggest removing the meat from the sauce and refrigerate both overnight. The next day you can easily remove the layer of fat from the sauce. Then add the meat back to the sauce and reheat.
I adapted Alison Roman’s original recipe slightly by adding more broth and less herbs. My ribs were huge and 2 cups of broth didn’t nearly cover them for the simmer time. I seasoned generously with the herbs and still have about ½ left. I was plating, not plattering and it just seemed like herb overload and I love my fresh herbs. You may want more of the herbs if you are serving on a platter, for presentation purposes.
What to Serve with Garlic Braised Short Ribs with Red Wine
Serve over polenta, Chive Mashed Potatoes or egg noodles.
Equipment
Dutch Oven/Le Creuset
PrintGarlic Braised Short Ribs with Red Wine
- Total Time: 4 hours 30 minutes
- Yield: 6 1x
Description
This heavenly smelling, fall off the bone short rib recipe is to die for. It looks intimidating but it is surprisingly quite easy.
Ingredients
- 2 tablespoons vegetable oil
- 5 pounds bone-in short ribs, at least 1 1/2 inches thick
- Salt and freshly ground black pepper
- 2 large heads of garlic, halved crosswise
- 1 medium onion, chopped
- 4 celery ribs, chopped
- 2 medium carrots, chopped
- 3 tablespoons tomato paste
- 2 cups dry red wine
- 4 cups low sodium beef broth or beef bone broth
- 4 sprigs thyme
- 1/2 cup parsley, coarsely chopped
- 1/4 cup chives, finely chopped
- 1 tablespoon lemon zest, finely chopped
Instructions
1. Heat the oven to 275 degrees. Heat the oil in a large Dutch oven over medium-high heat. Season the short ribs generously on all sides with salt and pepper. Sear short ribs on all sides until well browned. Don’t over crowd the pot. You will likely need 2-3 batches, about 7 minutes each batch. Transfer the short ribs to a plate.
2. Remove all but 2 Tbsp of the fat from the pot. Reduce the heat to medium. Then add the garlic, cut side down. Cook 1-2 minutes until golden brown. Add the onion, celery and carrots. Season with salt and pepper. Cook the vegetables until they are soft, stirring occasionally, about 8 minutes. Stir in the tomato paste. Cook for about 2 minutes, stirring occasionally, until paste has starts to caramelize on the bottom of the pot.
3. Add the red wine and scrape up browned bits. Simmer for 2 to 3 minutes. Stir in the beef broth and thyme. Return short ribs to the pot, including and rendered juice. The ribs should be submerged in the liquid. If they are not, add more broth. Bring it to a simmer. Cover and transfer to oven.
4. Cook for 3 ½-4 hours, undisturbed, until short ribs are falling off the bone
5. Carefully remove the ribs from the pot. Try to keep the bones intact and transfer to a plate (you can plate individually or serve on a large platter). Strain the sauce to remove the veggies and garlic. Sprinkle the ribs with the parsley, chives and lemon zest. Remove remaining fat from the sauce. Season the sauce with salt and pepper. If plating, drizzle the sauce over the meat and accompaniment (polenta, mashed potatoes, etc.). If you are serving on a platter, pour the sauce into gravy boat or the like, and serve alongside the ribs.
Equipment
- Prep Time: 30 min
- Cook Time: 4 hour
- Category: Meat
- Method: Dutch Oven
Keywords: Braised short ribs, Dutch oven, Meat, Weekend meals
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