Description
This Braised Short Ribs with 40 Cloves of Garlic recipe is a rich, comforting dish that features tender, slow-cooked bone-in short ribs bathed in a hearty tomato and red wine sauce, enhanced with a generous amount of sweet roasted garlic. Perfect for a cozy dinner, the ribs are browned, then braised in a flavorful mixture of vegetables, garlic, beef broth, and wine until meltingly tender and infused with deep, savory flavors.
Ingredients
Units
Scale
Meat
- 8 pieces bone-in short ribs (4 to 5 lb. total)
Vegetables & Herbs
- 3 heads garlic, halved crosswise, one clove reserved
- 1 yellow onion, halved and thinly sliced
- 4 carrots, cut into 2” pieces
- 4 stalks celery, cut into 2” pieces, plus leaves for garnish
- 2 dried bay leaves
Liquids & Sauces
- 1/4 cup tomato paste
- 1 28–oz. can whole peeled tomatoes
- 2 cups beef broth
- 1 cup red wine
- 1 Tbsp. lemon juice
Other
- 1 Tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 tsp. lemon zest
Instructions
- Preheat and Brown Short Ribs: Preheat your oven to 300°F (150°C). Heat 1 tablespoon of extra-virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the short ribs generously with kosher salt and freshly ground black pepper all over. Add the ribs in batches if needed, and brown them deeply on all sides, about 2 minutes per side. Transfer the browned ribs to a plate and set aside.
- Sauté Vegetables and Garlic: Carefully pour off all but 2 tablespoons of fat from the pot. Place the garlic halves cut-side down into the pot and cook undisturbed until golden, about 1 minute. Add the thinly sliced yellow onion, carrots, and celery pieces to the pot and season with salt and pepper. Cook, stirring often, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and bay leaves, cooking until the tomato paste starts to darken around the edges, about 2 minutes.
- Add Liquids and Braise: Add the whole peeled tomatoes along with their juices, breaking them up with your hands as you add them, and stir to combine. Pour in the beef broth and red wine and bring the mixture to a boil on the stovetop. Nestle the browned short ribs among the vegetables in the pot. Cover the pot and transfer it to the preheated oven. Bake, stirring and flipping the short ribs halfway through, until the meat is very tender, approximately 3 to 3½ hours.
- Prepare Garnish and Serve: Just before serving, finely chop the reserved garlic clove and celery leaves together in a small bowl. Add the lemon juice and zest, season with salt and pepper, and toss to combine. Serve the short ribs and vegetables topped with this fresh celery-garlic mixture for a bright, flavorful finish.
Notes
- Short ribs can be prepared up to 3 days ahead; reheat gently over medium heat before serving.
- The lemon and celery garnish adds a fresh contrast to the rich braised meat.
- Be sure to brown the short ribs well to develop deep flavor in the braising liquid.
- If red wine is unavailable, substitute with additional beef broth or a non-alcoholic red wine alternative.
- Use a heavy-bottomed pot or Dutch oven for even heat distribution during braising.
Nutrition
- Serving Size: 1 serving (approx. 1 short rib with vegetables and sauce)
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 55 g
- Cholesterol: 150 mg
