Garlic Braised Short Ribs

These garlic braised short ribs are the definition of comfort food. They’re incredibly tender—so soft they practically fall off the bone—and taste amazing served alongside my Fall Harvest Salad, creamy mashed potatoes, and a refreshing Cranberry Margarita. It’s the kind of meal that makes a chilly evening feel extra special.

As the seasons start to shift and the air turns crisp, I find myself reaching for cozy layers like hoodies and plaid while fully embracing the fall vibe. Dishes like these rich, flavorful short ribs fit the mood perfectly—they’re warm, comforting, and absolutely delicious. Honestly, I couldn’t love them more.

A Spicy Kitchen

Garlic Braised Short Ribs

These Garlic Braised Short Ribs are the perfect weekend meal. Serve them with mashed potatoes or creamy polenta for the ultimate cozy meal.

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Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings: 4

Course: Dinner

Cuisine: American

Calories: 617

Ingredients Equipment Method Notes

Ingredients

  

• 4 pounds bone-in beef short ribs
• Kosher salt
• 1 tablespoon olive oil
• 1 yellow onion peeled and quartered
• 3 medium carrots peeled and roughly chopped
• 2 celery stalks trimmed and chopped
• 2 tablespoons all purpose flour
• 2 tablespoons tomato paste
• 2 teaspoons ground cumin
• 3 heads of garlic halved crosswise
• 8 sprigs of thyme
• 1/4 cup soy sauce
• 4 cups beef stock or chicken stock

Equipment

• 1 (5-quart) pot or Dutch oven

Method

 

Dutch Oven Directions:

1. Preheat oven to 350 degrees F. Sprinkle the beef bone-in short ribs liberally with salt on all sides. Place a large Dutch oven, over medium-high heat, and add the oil. When hot, add the short ribs and sear on all sides, until browned, about 10 minutes. You may need to do this in batches. Remove all of the short ribs and set aside.
2. Add the onion, carrot, celery stalks, tomato paste, cumin, garlic, sprigs of thyme, beef stock, soy sauce, flour and stir until combined. Transfer the short ribs back to the pot and transfer to the oven to bake for about 3 to 3 1/2 hours, until the meat is tender and falling off the bone.
3. Remove from the oven and serve on top of a bed of mashed potatoes.

Instant Pot Directions:

1. Turn the sauté function on to high. In batches, add the bone-in beef short ribs to the Instant Pot and sear on all sides. This will take a good 15 minutes to do to get through all of the short ribs. Remove all of them from the Instant Pot and add the yellow onion, carrots, celery, tomato paste, garlic, thyme, beef stock, soy sauce and all-purpose flour. Mix until combined. And then add in the short ribs.
2. Turn the IP to “high” and set the time for 55 minutes. Allow a natural release for 15 minutes. Carefully remove the lid from the Instant Pot and remove a few short ribs and transfer them to a bed of mashed potatoes. Garnish with Italian parsley.

Notes

Tips and Tricks:

• You can make this dish in either an Instant Pot or Dutch Oven in the oven. The time difference is a lot but really the outcome is exactly the same.
• Can I use bone-less short ribs? You can, but I wouldn’t recommend it; a lot of the flavor comes from the bone. If you want to use boneless, you can and the cook time will be about half.