I absolutely love this Braised Short Ribs with 40 Cloves of Garlic Recipe because it’s the kind of meal that feels like a warm hug after a long day. The slow braising makes the beef melt-in-your-mouth tender, while the abundance of garlic adds this rich, mellow sweetness that balances the hearty flavors perfectly. Whenever I make this dish, it instantly turns a regular dinner into something special you’ll want to savor with loved ones.
What makes this Braised Short Ribs with 40 Cloves of Garlic Recipe worth trying is how it manages to be both luxurious and surprisingly approachable. Whether it’s a weekend dinner or a cozy gathering, the recipe’s layers of flavor develop beautifully with time, and you’ll find it even better as leftovers. It’s also a great dish to prep ahead, which is a lifesaver on busy days.
Why You’ll Love This Recipe
- Rich, Deep Flavor: Slow-cooked short ribs become tender and soak up all the garlicky goodness.
- Perfect for Entertaining: Impressive enough for company, yet easy to make ahead.
- Comfort Food Classic: Ideal for chilly nights or anytime you crave a cozy meal.
- Hands-Off Cooking: Most of the time is in the oven, freeing you up to relax or prep sides.
Ingredients You’ll Need
The ingredients in this recipe come together to create that complex, savory-sweet flavor you’ll crave. I love using fresh veggies and quality wine to build a deep base that complements the rich meat perfectly.
- Extra-virgin olive oil: For browning the ribs, adds subtle fruitiness and helps build flavor.
- Bone-in short ribs: Choose meaty, well-marbled ribs for the best tenderness and flavor.
- Kosher salt: Essential for seasoning and drawing out moisture during searing.
- Freshly ground black pepper: Adds just the right amount of spice.
- Garlic (3 heads plus 1 clove reserved): The star of the show — roasting whole cloves mellows their sharpness beautifully.
- Yellow onion: Adds sweetness and depth when cooked slowly with the garlic.
- Carrots: Cut into chunks to stand up to long braising and add natural sweetness.
- Celery (with leaves reserved): Provides aromatic notes and fresh garnish.
- Tomato paste: Intensifies the sauce’s umami and adds a subtle acidity.
- Dried bay leaves: For that classic braise aroma.
- Canned whole peeled tomatoes: Use good-quality tomatoes for the best sauce.
- Beef broth: Adds depth to the braising liquid.
- Red wine: My secret to build layers of richness in the sauce.
- Lemon juice and zest: A fresh finishing touch that brightens the dish right before serving.
Variations
I like to mix things up occasionally with this Braised Short Ribs with 40 Cloves of Garlic Recipe to suit my mood or what’s in season. Feel free to personalize it — that’s part of the fun!
- Spicy Twist: Adding a pinch of red pepper flakes gave the sauce a gentle heat that my family loved.
- Herb-Infused: Try throwing in fresh rosemary or thyme during braising for a different aromatic note.
- Mushroom Addition: Sautéed mushrooms stirred in toward the end add an earthy dimension.
- Wine Swap: If you don’t have red wine on hand, a good-quality grape juice or beef stock can substitute in a pinch.
How to Make Braised Short Ribs with 40 Cloves of Garlic Recipe
Step 1: Sear the Short Ribs to Lock In Flavor
First things first, preheat your oven to 300°F. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat — this ensures an even sear. Season your short ribs generously with kosher salt and freshly ground black pepper. When the oil shimmers, add the ribs in batches so they don’t overcrowd and steam. Brown each side for about 2 minutes until you see a deep, golden crust forming. This step is key — trust me, that caramelization builds flavor you can’t get otherwise. Then, transfer the ribs to a plate and set aside.
Step 2: Sauté Garlic and Vegetables
Carefully pour off all but 2 tablespoons of fat from the pot — too much oil can make the sauce greasy. Add all the garlic halves, cut-side down, and cook undisturbed for about a minute, until they turn golden and fragrant; this mellows their bite and makes the garlic buttery. Next, toss in the sliced onion, carrots, and celery, seasoning with salt and pepper. Stir frequently for 5 minutes until the veggies begin to soften. Stir in the tomato paste and bay leaves, and cook another 2 minutes, letting the paste darken slightly along the pot’s edges. This adds a subtle smoky depth to your sauce.
Step 3: Add Tomatoes, Broth, Wine, and Braise
Add the canned whole peeled tomatoes to the pot, breaking them up by hand as you go for a rustic consistency. Pour in the beef broth and red wine, stirring to combine and bring everything to a boil. Nestle the short ribs back into the pot among the veggies, cover tightly, then transfer to your preheated oven. Let everything braise for 3 to 3½ hours, stirring and flipping the ribs halfway through, so they cook evenly and soak up all those flavors. By the end, the meat should be so tender it’s practically falling off the bone.
Step 4: Finish with Freshness
Right before serving, finely chop the reserved single garlic clove along with celery leaves, then toss them with lemon juice, lemon zest, salt, and pepper to taste. This bright, fresh mixture adds a lovely contrast to the rich braised ribs. Spoon the ribs and veggies onto plates and top with this zesty garnish — it’s a simple finishing touch that really lifts the dish.
Pro Tips for Making Braised Short Ribs with 40 Cloves of Garlic Recipe
- Don’t Rush the Sear: Browning the ribs well creates the foundation of flavor—patience here pays off big time.
- Use Whole Garlic Heads: Roasting garlic halves rather than crushed cloves gives a milder, buttery taste and keeps it from turning bitter.
- Check Liquid Levels: Midway through braising, peek in and add a splash more broth or wine if the sauce looks too thick or is evaporating.
- Let it Rest Before Serving: A bit of rest time allows the meat to reabsorb juices for extra moistness.
How to Serve Braised Short Ribs with 40 Cloves of Garlic Recipe
Garnishes
I always use the fresh lemony celery leaf and garlic mixture from the recipe—it brings a zesty brightness that cuts through the richness perfectly. Sometimes, I sprinkle a few fresh thyme leaves or flat-leaf parsley on top for a pop of color and fresh herb flavor.
Side Dishes
This dish pairs wonderfully with creamy mashed potatoes to soak up the luscious sauce, or buttery polenta if you want something a bit different. I also love serving it alongside roasted root vegetables or a crisp green salad to balance the richness.
Creative Ways to Present
For special occasions, I like serving this dish family-style in a big rustic Dutch oven at the table, letting everyone help themselves. Another favorite is plating the ribs atop a bed of herb-infused risotto with a drizzle of the braising sauce artistically spooned around—it always impresses guests!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge, making sure to keep the ribs submerged in the sauce to preserve moisture. The next day, the flavors marry even more beautifully—I actually look forward to leftovers with this dish!
Freezing
This Braised Short Ribs with 40 Cloves of Garlic Recipe freezes extremely well. I portion it into meal-sized containers, letting it cool completely before sealing and freezing. When I want a no-fuss meal later, I just thaw overnight in the fridge and heat gently.
Reheating
To reheat, I transfer the ribs and sauce to a pot over low-medium heat, gently warming while stirring occasionally. This keeps the meat tender and prevents drying out. I add a splash of beef broth if the sauce has thickened too much.
FAQs
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Can I use boneless short ribs instead of bone-in for this recipe?
Yes, you can use boneless short ribs if that’s what you find at the store. Keep in mind bone-in ribs tend to have more flavor because the bones add richness to the braising liquid, but boneless will still be delicious and tender if cooked slowly.
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Is it necessary to use 40 cloves of garlic?
The large amount of garlic is what gives this recipe its unique and mellow garlicky character. Using whole cloves which roast gently during braising makes garlic sweet and rich rather than overpowering. If you’re a garlic lover like me, I recommend sticking to the full amount for best results.
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Can I make this recipe in a slow cooker?
Absolutely! Brown the ribs and sauté the garlic and vegetables on the stovetop first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or until the meat is tender.
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What wine type is best for this Braised Short Ribs with 40 Cloves of Garlic Recipe?
Choose a dry red wine with good acidity like Cabernet Sauvignon or Merlot. Avoid very oaky or sweet wines — the wine’s role is to add richness and depth without overpowering the beef.
Final Thoughts
This Braised Short Ribs with 40 Cloves of Garlic Recipe holds a special place in my kitchen because it’s one of those dishes that feels indulgent yet homey all at once. The tender meat, the luscious garlic-infused sauce, and the ease of making it ahead make it a winner every time. I hope you give it a try soon—you’ll enjoy the cozy, satisfying flavors as much as I do sharing it with friends and family.
Print
Braised Short Ribs with 40 Cloves of Garlic Recipe
- Prep Time: 30 mins
- Cook Time: 3 hrs 15 mins
- Total Time: 4 hrs 15 mins
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Braised Short Ribs recipe features tender, flavorful beef slow-cooked with a generous amount of garlic, tomatoes, and aromatic vegetables. The ribs are seared to develop a deep crust, then braised in a rich tomato and red wine sauce until meltingly soft. Finished with a bright lemony celery-garlic garnish, this dish offers a perfect balance of hearty and fresh flavors, ideal for an impressive dinner.
Ingredients
Short Ribs and Seasoning
- 1 Tbsp. extra-virgin olive oil
- 8 pieces bone-in short ribs (4 to 5 lb. total)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Vegetables & Aromatics
- 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
Liquids & Flavorings
- 1/4 cup tomato paste
- 2 dried bay leaves
- 1 28-oz. can whole peeled tomatoes
- 2 cups beef broth
- 1 cup red wine
- 1 Tbsp. lemon juice
- 1 tsp. lemon zest
Instructions
- Preheat and Sear: Preheat the oven to 300°F. Heat the 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. Add the ribs to the pot, working in batches if necessary to avoid overcrowding, and sear until deeply browned on all sides, about 2 minutes per side. Remove the short ribs and set aside on a plate.
- Sauté Vegetables and Garlic: Pour off all but 2 tablespoons of fat from the pot. Add the halved garlic heads, cut side down, and cook undisturbed until golden brown, about 1 minute. Add the sliced onion, carrots, and celery, seasoning 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 paste darkens slightly around the edges of the pot, about 2 minutes.
- Add Tomatoes and Liquids: Add the whole peeled tomatoes along with their juices, breaking up the tomatoes by hand as you add them to the pot. Stir to combine. Pour in the beef broth and red wine, then bring the mixture to a boil. Nestle the seared short ribs among the vegetables, ensuring they are partially submerged in the liquid.
- Braise in the Oven: Cover the pot and transfer it to the preheated oven. Bake for 3 to 3½ hours, stirring and flipping the short ribs halfway through the cooking time to ensure even braising. The meat should become very tender and nearly fall off the bone. The short ribs can be prepared up to three days in advance and refrigerated; reheat gently over medium heat before serving.
- Prepare Garnish and Serve: Just before serving, finely chop the reserved garlic clove along with the celery leaves and place them in a small bowl. Add the lemon juice and lemon zest, season with salt and pepper, and toss to combine. Serve the braised short ribs with the vegetables and sauce, topped with the fresh celery and garlic garnish for a bright finish.
Notes
- Use a heavy-bottomed Dutch oven or braiser to ensure even heat distribution during browning and braising.
- Breaking up the tomatoes by hand helps integrate them better into the sauce.
- Adjust seasoning with salt and pepper at the end, since the broth and other ingredients already add some saltiness.
- Reheating the braised ribs the next day can deepen flavor and improve tenderness.
- The lemon-celery garnish adds freshness and cuts through the rich sauce beautifully.
Nutrition
- Serving Size: 1 serving (approximately 1 short rib with vegetables and sauce)
- Calories: 550 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 45 g
- Cholesterol: 140 mg
