Braised Short Ribs with Garlic and Vegetables Recipe

If you’re looking for a dish that wraps you up in comfort with every bite, this Braised Short Ribs with Garlic and Vegetables Recipe is exactly what you need. I absolutely love how the tender meat falls off the bone after hours of slow braising, soaking up that rich garlic-infused sauce and the hearty vegetables. It’s the kind of recipe that feels like a warm hug on a plate, perfect for cooler evenings or when you want to impress guests without standing over the stove the whole time.

What makes this Braised Short Ribs with Garlic and Vegetables Recipe truly stand out is the way the garlic and veggies marry together with the beef’s deep, savory flavor. When I first tried this recipe, I was amazed at how simple ingredients transformed into such a luxurious meal. You’ll find that while it takes some time, the steps are straightforward, and the results? Well worth every minute.

Ingredients You’ll Need

The ingredients in this Braised Short Ribs with Garlic and Vegetables Recipe are simple but packed with flavor. I always recommend picking the freshest vegetables you can find, and if you can get bone-in short ribs from your butcher, they’ll give the dish an even richer taste.

• Extra-virgin olive oil: Adds richness and helps brown the meat beautifully.
• Bone-in short ribs: The bones contribute flavor and help keep the meat tender during braising.
• Kosher salt: Essential for seasoning — don’t be shy, it brings out flavors wonderfully.
• Freshly ground black pepper: For just the right amount of bite and aroma.
• Heads of garlic: Using whole heads ensures that mellow, roasted garlic flavor that’s softer and sweeter than raw garlic.
• Yellow onion: Adds sweetness and depth when caramelized with the garlic and vegetables.
• Carrots: Provide natural sweetness and texture to the dish.
• Celery stalks and leaves: Celery stalks add subtle aromatic flavors, while the leaves tossed at the end brighten the dish.
• Tomato paste: Helps develop a rich, savory base and deepens color.
• Dried bay leaves: Impart a subtle earthy aroma that complements the beef perfectly.
• Whole peeled tomatoes: Use canned for convenience, and breaking them up by hand adds rustic charm.
• Beef broth: Creates the braising liquid that keeps everything moist and flavorful.
• Red wine: Adds acidity and complexity; feel free to sip the extra glass yourself!
• Lemon juice and zest: Added at the end to cut through richness and add a fresh, zesty brightness.

Variations

I like to keep this Braised Short Ribs with Garlic and Vegetables Recipe pretty classic, but it’s fun to customize it based on the season or your pantry staples. Feel free to play around so it feels like your own special dish!

• Spicy Kick: Once for a dinner party, I added a pinch of crushed red pepper flakes to the braising liquid—it gave it a gentle warmth that my family adored.
• Herbal Boost: Swap bay leaves for fresh rosemary or thyme for an earthier aroma, especially lovely when serving alongside creamy mashed potatoes.
• Vegetarian Twist: For a plant-based take, try using mushrooms and root vegetables braised in vegetable broth—while it’s not the same, it captures some of the cozy essence.

How to Make Braised Short Ribs with Garlic and Vegetables Recipe

Step 1: Sear the Short Ribs Until Perfectly Browned

Start by preheating your oven to 300°F — low and slow is the key here. Heat the olive oil in a large, heavy-bottomed pot (a Dutch oven works amazingly). Pat your short ribs dry and season them generously with salt and pepper. Then, brown them in batches, about 2 minutes per side, until you get a beautiful deep crust. This step locks in flavor, and trust me, skipping it results in less tasty ribs. Transfer the browned ribs to a plate and set aside.

Step 2: Build Flavor with Garlic and Vegetables

Carefully pour off all but 2 tablespoons of the fat from the pot. Place your garlic heads cut-side down into the pot and cook undisturbed until golden, about a minute—this slow caramelization softens the garlic’s sharpness and tastes incredible. Add the onions, carrots, and celery, seasoning lightly with salt and pepper, then cook, stirring often, until vegetables start to soften—around 5 minutes. Stir in the tomato paste and bay leaves, cooking until you see that paste darken slightly around the edges—this step deepens the savory flavor base in a way I learned is worth the extra few minutes.

Step 3: Braise the Ribs Slowly to Tender Perfection

Next, add the canned whole peeled tomatoes and their juices—break them up with your hands as you add for a rustic feel. Stir to combine, then pour in the beef broth and red wine and bring the mixture to a boil. Nestle the browned short ribs gently among the veggies, making sure they’re partly submerged. Cover the pot, pop it into the oven, and bake for 3 to 3½ hours. Don’t forget to stir and flip the ribs halfway through so everything cooks evenly and flavors meld beautifully. You’ll know they’re ready when the meat is so tender it almost falls apart without needing a fork.

Step 4: Brighten and Finish with a Fresh Celery-Garlic Mixture

Right before serving, finely chop the reserved garlic clove and celery leaves together. Toss them with lemon juice, lemon zest, salt, and pepper to create a bright, herbal garnish that cuts through the rich braise. Spoon generous portions of short ribs and vegetables onto plates, then sprinkle with this fresh celery mixture. This final touch adds a burst of flavor that always gets compliments at my dinner table.

How to Serve Braised Short Ribs with Garlic and Vegetables Recipe

Garnishes

I always finish this dish with the chopped celery leaves and lemon-garlic zest mixture mentioned in the recipe. It wakes up the dish with fresh herbaceous notes and a little zing, balancing the richness beautifully. Sometimes I add a sprinkle of fresh parsley if I have it on hand.

Side Dishes

This braised short ribs recipe pairs beautifully with creamy mashed potatoes — they soak up the sauce perfectly. Roasted root vegetables or buttery polenta are other favorites on my table. For a lighter touch, steamed green beans or sautéed kale work great to cut through the richness.

Creative Ways to Present

For special occasions, I love serving the ribs family-style in the Dutch oven right at the table. It creates a cozy, inviting atmosphere and makes sharing effortless. Another favorite is plating the ribs over a creamy parsnip purée with a drizzle of the garlic-vegetable sauce — it looks elegant and tastes like a restaurant dish!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I cool them completely and store the ribs, vegetables, and sauce together in an airtight container in the fridge. The flavors actually deepen after a day or two, so sometimes I prefer eating the leftovers! I always keep them refrigerated for up to three days.

Freezing

Freezing braised short ribs works well. I portion out individual servings into freezer-safe containers or bags and label them. When I want to enjoy it later, I thaw overnight in the fridge to keep the texture intact.

Reheating

I gently reheat the ribs and vegetables over low to medium heat on the stovetop, covered, stirring occasionally to prevent burning. Adding a splash of beef broth helps loosen the sauce if it thickened too much. Avoid microwaving if you want to preserve tenderness and texture.

FAQs

Final Thoughts

This Braised Short Ribs with Garlic and Vegetables Recipe holds a special place in my heart because it transforms simple ingredients into something truly memorable and comforting. I enjoy making it for family gatherings or unwinding with a slow-cooked dinner on the weekend. I encourage you to try it yourself—you might find it just becomes your new favorite way to enjoy beef, holiday or no occasion at all.

Print