Braised Short Ribs with 40 Cloves of Garlic
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
- 2 c. beef broth
- 1 c. red wine
- 1 tbsp. lemon juice
- 1 tsp. lemon zest
Directions
- 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
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
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
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.