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There’s something truly special about cozying up to a plate of braised short ribs, especially when they’ve been infused with a staggering 40 cloves of garlic. Picture this: the savory scent wafting through your home, inviting friends and family to gather around the table as the tender meat falls apart with just a fork’s touch. I discovered this recipe one chilly evening, longing for comfort food that not only filled my stomach but also warmed my heart. With each bite, the rich, hearty flavors of the beef blend beautifully with the sweet, mellow roasted garlic, creating a dish that’s perfect for entertaining or simply treating yourself after a long week.

Don’t let the long ingredient list fool you—this recipe is as straightforward as it is satisfying. Whether you’re a seasoned chef or a kitchen novice, you’ll find that creating this culinary masterpiece is a breeze. So set aside some time, grab your favorite pot, and let’s dive into making these delectable braised short ribs that promise to become a favorite in your home!

Why are Braised Short Ribs with 40 Cloves of Garlic irresistible?

Hearty Comfort: This dish is the epitome of comfort food, featuring tender, melt-in-your-mouth meat surrounded by rich, savory flavors.

Simplicity: Despite the luxurious taste, this recipe is straightforward, making it perfect for cooks of any skill level.

Aromatic Indulgence: Infused with 40 cloves of garlic, it delivers an unforgettable aroma and a unique sweet and savory twist.

Versatile Serving Options: Pair it with creamy polenta, mashed potatoes, or even fresh bread for a complete experience.

Crowd-Pleasing Delight: Perfect for gatherings, it promises to impress your guests and become a favorite for family dinners.

For more options, check out the variety ideas to customize this dish!

Braised Short Ribs Ingredients

• Discover the key components for your Braised Short Ribs with 40 Cloves of Garlic masterpiece.

For the Braise

Extra-virgin olive oil – Adds richness while sautéing; substitute vegetable oil if necessary.
Bone-in short ribs (4 to 5 lb.) – Delivers deep, beefy flavor and tenderness during slow cooking.
Kosher salt – Enhances flavor balance; sea salt works as an alternative.
Freshly ground black pepper – A hint of spice; pre-ground is fine in a pinch.
Garlic (3 heads, halved crosswise, one clove reserved) – Roasted for a sweet, mellow flavor; add more for garlic lovers.
Yellow onion (1, halved and thinly sliced) – Offers sweetness and depth; shallots can substitute for a milder taste.
Carrots (4, cut into 2″ pieces) – Instill sweetness and texture; parsnips can be a delicious alternative.
Celery stalks (4, cut into 2″ pieces) – Provides aromatic qualities; fennel serves as a unique substitute.
Tomato paste (1/4 cup) – Brings richness and acidity; canned tomatoes can also be used instead.
Dried bay leaves (2) – Infuses flavor; omit if unavailable, though the dish may be less complex.
Whole peeled tomatoes (28-oz. can) – Adds necessary liquid and flavor; crushed tomatoes work too.
Beef broth (2 cups) – Gives depth of flavor and moisture; chicken broth can be substituted.
Red wine (1 cup) – Enhances richness; opt for non-alcoholic red wine or broth if desired.
Lemon juice (1 Tbsp.) – Brightens flavors; lime juice may also be an alternative.
Lemon zest (1 tsp.) – Adds a refreshing twist; other citrus zests can be used in a pinch.

Enjoy gathering these ingredients and get ready for a warming culinary experience!

How to Make Braised Short Ribs with 40 Cloves of Garlic

Preheat Oven: Set your oven to 300°F (150°C). This low temperature ensures the meat becomes tender and juicy during the long braising process.
Sear Ribs: In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs until they are browned on all sides, seasoning them generously with salt and pepper for extra flavor.
Sauté Vegetables: Remove the browned ribs and add the halved garlic, sliced onion, carrots, and celery to the pot. Sauté until they’re softened and fragrant—about 5-7 minutes—creating a wonderful base for your dish.
Incorporate Tomato Paste: Stir in the tomato paste, cooking it for 2 minutes to deepen its flavor before adding the bay leaves, whole tomatoes, beef broth, and red wine. Bring the mixture to a gentle simmer.
Braise Ribs: Return the seared short ribs to the pot, ensuring they’re immersed in the delicious aromatic mixture. Cover with a lid and transfer the pot to your preheated oven for a good 3 to 4 hours, or until the meat is fork-tender.
Rest and Serve: Once done, let the ribs rest outside the oven for about 10 minutes. Before serving, garnish with the reserved garlic and fresh celery leaves for a lovely touch.

Optional: Serve alongside creamy mashed potatoes or polenta to soak up that glorious sauce.

Exact quantities are listed in the recipe card below.

What to Serve with Braised Short Ribs with 40 Cloves of Garlic?

Elevate your dining experience with delicious accompaniments that perfectly balance the rich flavors of your braised short ribs.

Creamy Mashed Potatoes: The velvety texture and buttery flavor make them ideal for soaking up the delicious sauce.
Garlic Bread: With a hint of crunch and fragrant garlic, this bread is perfect for mopping up every drop of the braising liquid.
Roasted Brussels Sprouts: Their slight bitterness contrasts beautifully with the sweet, mellow garlic from the ribs, adding a delightful crunch.
Fresh Green Salad: A light, zesty salad with citrus vinaigrette brightens the meal and balances the richness of the beef.
Polenta: Creamy polenta serves as a comforting base that complements the rib sauce wonderfully, creating a hearty experience.
Red Wine: Pairing the meal with a full-bodied red wine enhances the depth of flavors and enriches the dining experience.
Chocolate Mousse: End on a sweet note with a rich chocolate mousse that pairs beautifully with the savory dinner you just enjoyed.

How to Store and Freeze Braised Short Ribs with 40 Cloves of Garlic

Fridge: Store the braised short ribs in an airtight container for up to 3 days. Make sure the ribs are completely cool before sealing to prevent moisture buildup.

Freezer: For longer storage, freeze the short ribs in a freezer-safe container for up to 3 months. Label with the date for your convenience.

Reheating: When you’re ready to enjoy leftovers, reheat gently in a 200°F (93°C) oven until warmed through, keeping that tenderness intact.

Thawing: If frozen, transfer the short ribs to the fridge to thaw overnight before reheating; this helps maintain the quality of the dish.

Tips for the Best Braised Short Ribs

Rest the Meat: Allow the ribs to rest after cooking for at least 10 minutes. This step enhances tenderness and flavor absorption.
Gentle Simmer: Maintain a gentle simmer while cooking. Boiling can toughen the meat, so ensure the broth is just bubbling softly.
Adjust Garlic: If you’re a garlic lover, feel free to add more than 40 cloves! Just be aware this will intensify the flavor significantly.
Reinvent Leftovers: Shred any leftover meat for tacos or sandwiches to enjoy the braised short ribs in a new way and reduce food waste.
Use Fresh Ingredients: Fresh vegetables and herbs will enhance the overall flavor of your dish, making your braise even more delightful.
Experiment with Variations: Don’t hesitate to add different root vegetables or herbs to personalize your Braised Short Ribs with 40 Cloves of Garlic experience.

Make Ahead Options

These Braised Short Ribs with 40 Cloves of Garlic are perfect for meal prep enthusiasts! You can prepare the entire dish up to 3 days in advance; once cooked, just allow it to cool completely before transferring it to an airtight container in the fridge to enhance flavors. The ribs can be reheated gently in a 200°F (93°C) oven, which helps maintain their tenderness. For best results, avoid boiling the sauce vigorously while reheating. When it’s time to serve, let the dish rest for a few minutes before plating up for those restaurant-quality results with minimal effort. This way, you’ll have a comforting meal ready to delight your family after a busy day!

Braised Short Ribs with 40 Cloves of Garlic Variations

Feel free to tweak and customize this comforting recipe to suit your taste and dietary needs!

Dairy-Free: Substitute any dairy-based side dishes with creamy vegan alternatives, like cashew cream mashed potatoes, to keep it plant-based.
Herb Boost: Add a few sprigs of fresh thyme or rosemary during the braising for aromatic depth and a delightful herbal essence that dances through each bite.
Heat Factor: Sprinkle in a pinch of red pepper flakes or chopped fresh chilies for an extra kick, making each mouthful a warm surprise.
Veggie Delight: Swap out the carrots for sweet potatoes or add spinach at the end of the cooking process for an added veggie twist that brightens the dish.
Red Wine Alternative: Replace red wine with a splash of balsamic vinegar for a tangy sweetness that complements the rich flavors beautifully.
Richness Upgrade: For a luxurious finish, stir in a couple of tablespoons of unsalted butter into the sauce just before serving, adding a silky texture that elevates the dish.
Sweetness Kick: Incorporate a tablespoon of brown sugar or honey into the sauce for a subtle sweetness that balances the savory notes of the braise.
Different Cut: Experiment with other cuts of beef like chuck roast for a budget-friendly option that still delivers happiness with every forkful.

Braised Short Ribs with 40 Cloves of Garlic Recipe FAQs

How do I choose the best short ribs?
Look for bone-in short ribs with a good amount of marbling. This fat is what makes them tender and flavorful when braised. The meat should be a deep red color without any dark spots; if the bones appear exposed, that’s normal.

How long can I store leftover braised short ribs?
You can store the braised short ribs in an airtight container in the fridge for up to 3 days. Make sure they are completely cooled before sealing to avoid condensation, which can lead to sogginess.

Can I freeze braised short ribs?
Absolutely! To freeze your braised short ribs with 40 cloves of garlic, allow them to cool completely, then place them in a freezer-safe container or wrap tightly in aluminum foil. They can be frozen for up to 3 months. When you’re ready to enjoy them, thaw in the refrigerator overnight before reheating.

What should I do if my short ribs are tough after cooking?
If your short ribs are tough, it could be a sign they weren’t cooked long enough. Braising is all about low and slow cooking, so ensure they are cooked at a low temperature (300°F) for a full 3 to 4 hours. To salvage tough ribs, you can return them to the pot with some additional liquid and braise for another hour.

Can I adjust the garlic quantity for dietary reasons?
Certainly! If you’re cooking for someone with a sensitivity to garlic, you can reduce the number of cloves used or opt for roasted garlic, which has a milder flavor. Alternatively, feel free to use fewer cloves to suit your taste preferences.

How should I reheat braised short ribs?
To reheat, place the ribs in a 200°F (93°C) oven in a covered dish to maintain moisture and tenderness. This gentle reheating will help avoid toughening the meat. Depending on how many ribs you have, it may take about 30-40 minutes to heat through.