Braised Short Ribs with 40 Cloves of Garlic

Braised Short Ribs with 40 Cloves of Garlic


Raise your hand if you add WAY more garlic cloves to a recipe than it calls for. Our Braised Short Ribs has 40 cloves of garlic—so guess it's right up your alley. F
  • 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
  • ¼ 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
  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.

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