Braised Short Ribs with 40 Cloves of Garlic

Braised Short Ribs with 40 Cloves of Garlic

4 servings
These epically tender short ribs are infused with the flavor of three heads of garlic. Serve them with mashed or roasted potatoes and steamed broccoli.

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 8 pieces bone-in short ribs

    4 to 5 lb. total

  • Kosher salt
  • Freshly ground black pepper
  • 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

  • 1/4 c. tomato paste
  • 2 dried bay leaves
  • 1 28-oz. can whole peeled tomatoes&nbsp
  • 2 c. beef broth
  • 1 c. red wine
  • 1 tbsp. lemon juice
  • 1 tsp. lemon zest

Directions

  1. 1

    Preheat oven to 300°F. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high. Season short ribs all over with salt and pepper. Add short ribs to pot, in batches if necessary, and cook until deeply browned on all sides, about 2 minutes per side. Transfer short ribs to a plate. 

  2. 2

    Pour off all but 2 tablespoons of fat from the pot. Add garlic, cut-sides down, and cook, undisturbed, until golden, about 1 minute. Add the onion, carrots, and celery and season with salt and pepper. Cook, stirring often, until beginning to soften, about 5 minutes. Add the tomato paste and bay leaves and cook, stirring, until beginning to darken on the edges of the pot, about 2 minutes. 

  3. 3

    Add tomatoes and their juices, breaking up the tomatoes with your hands as you add them, and stir to combine. Add the broth and wine and bring to a boil. Nestle short ribs among the vegetables. Cover, and transfer pot to the oven. Bake, stirring and flipping short ribs as necessary halfway through, until meat is very tender, 3 to 3½ hours. Short ribs can be made up to 3 days ahead. Reheat over medium heat. 

  4. 4

    Just before serving, chop remaining garlic clove and celery leaves together and place in a small bowl. Add lemon juice and zest, season with salt and pepper, and toss to combine. Serve short ribs and vegetables topped with celery mixture.

Braised Short Ribs with 40 Cloves of Garlic

Braised Short Ribs with 40 Cloves of Garlic

255 min4 servings

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About this Recipe

Craving short ribs that are fall-off-the-bone tender and bursting with savory flavor? This Braised Short Ribs with 40 Cloves of Garlic recipe delivers an unforgettable meal that feels gourmet, yet is surprisingly approachable for home cooks.

Why This Recipe Works

What truly sets these braised short ribs apart is the sheer generosity of garlic—three whole heads, to be exact—which mellows into a sweet, rich depth during the long, slow braise. This ensures every bite of the epically tender short ribs is infused with a complex, aromatic essence that's far beyond just garlic bread. The combination of beef broth, red wine, and whole peeled tomatoes creates a luxurious, robust sauce that coats the meat beautifully.

What to Expect

Prepare for a truly comforting and deeply flavorful experience. The short ribs themselves will be incredibly succulent, easily shredding with a fork, bathed in a thick, glossy sauce brimming with the sweet, caramelized notes of slow-cooked garlic, onion, carrots, and celery. There's a subtle tang from the tomato paste and whole tomatoes, balanced by the richness of the red wine, and a bright finish from fresh lemon. This dish offers a remarkable depth of flavor that is both hearty and sophisticated.

Customization & Variations

While this recipe is carefully balanced to achieve its signature rich and garlicky profile, you can fine-tune the final taste. A small adjustment of the lemon juice or lemon zest at the end can brighten the overall flavor, cutting through the richness to your preference.

Serving & Context

These luxurious short ribs are perfect for a special family dinner or an impressive gathering. Serve them alongside classic complements like creamy mashed potatoes or crispy roasted potatoes to soak up every last drop of the luscious sauce, and a side of steamed broccoli for a fresh, verdant contrast.

Frequently Asked Questions