Slow-Braised Garlic Herb Beef Short Ribs are the ultimate comfort food: deeply browned beef slowly cooked with garlic, onions, herbs, and a rich savory braising liquid until the meat becomes incredibly tender and nearly falls off the bone.

The long, gentle cooking process transforms a relatively tough cut of beef into fork-tender, flavorful short ribs with a luxurious sauce that’s perfect over mashed potatoes, polenta, rice, or crusty bread.

Recipe at a Glance

Ingredients

For the Short Ribs

• 4–5 lb (1.8–2.3 kg) bone-in beef short ribs
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1½ teaspoons freshly ground black pepper
• 1 tablespoon all-purpose flour, optional
• 1 large yellow onion, diced
• 3 carrots, chopped
• 2 celery stalks, chopped
• 8–10 garlic cloves, minced or lightly crushed
• 2 tablespoons tomato paste
• 2 cups beef broth
• 1 cup dry red wine
• 1 tablespoon Worcestershire sauce
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 teaspoon dried Italian seasoning, optional

Optional Finishing Ingredients

• 1 tablespoon butter
• 1 tablespoon fresh parsley, chopped
• Extra freshly cracked black pepper
• Flaky salt, to taste

Step-by-Step Instructions

1. Prepare the Beef

Remove the short ribs from the refrigerator approximately 30 minutes before cooking.

Pat them very dry with paper towels.

This is important because dry meat browns much better.

Season all sides generously with salt and black pepper.

If desired, lightly dust the ribs with flour.

The flour isn’t essential, but it can help with browning and slightly thicken the final sauce.

2. Preheat the Oven

Preheat your oven to:

325°F (165°C)

Use a heavy Dutch oven or another large oven-safe pot with a tight-fitting lid.

3. Sear the Short Ribs

Heat the olive oil in the Dutch oven over medium-high heat.

Place the short ribs in the pot in batches.

Don’t overcrowd the pot.

Sear each side for approximately 2–4 minutes, until deeply browned.

Brown all sides, including the ends when possible.

Transfer the browned ribs to a plate.

Important:

Don’t rush this step.

The deep brown crust creates much of the final flavor.

4. Cook the Vegetables

Reduce the heat to medium.

Add the diced:

• Onion
• Carrots
• Celery

Cook for approximately 5–7 minutes, stirring occasionally.

The vegetables should begin to soften and develop some color.

5. Add the Garlic

Add the garlic.

Cook for approximately 30–60 seconds.

Don’t let the garlic burn.

6. Add Tomato Paste

Stir in the tomato paste.

Cook for approximately 1–2 minutes.

Allow it to darken slightly.

This helps develop a deeper savory flavor.

7. Deglaze the Pot

Pour in the red wine.

Use a wooden spoon to scrape the browned bits from the bottom of the pot.

Those browned bits are packed with flavor.

Allow the wine to simmer for approximately 3–5 minutes.

8. Add the Braising Liquid

Pour in:

• Beef broth
• Worcestershire sauce

Add:

• Thyme
• Rosemary
• Bay leaves
• Italian seasoning, if using

Stir gently.

9. Return the Short Ribs

Place the browned short ribs back into the pot.

The liquid should come approximately ⅓–½ of the way up the ribs, not completely cover them.

This is braising rather than boiling.

10. Cover and Braise

Cover the Dutch oven tightly with its lid.

Transfer it to the preheated oven.

Cook for approximately:

3–3½ hours

Start checking around the 3-hour mark.

The ribs are ready when the meat is extremely tender and can be easily pierced with a fork.

11. Check During Cooking

After approximately 2 hours, check the liquid level.

If it has reduced excessively, add a little additional beef broth.

Avoid opening the oven repeatedly because this releases heat and moisture.

12. Remove the Herbs

Once the ribs are tender, carefully remove:

• Rosemary stems
• Thyme stems
• Bay leaves

Discard them.

13. Rest the Beef

Carefully transfer the short ribs to a serving platter.

Loosely cover them with foil.

Allow them to rest for approximately 10–15 minutes.

How to Make the Sauce

The braising liquid can be served as-is, but you can make it even better.

Option 1: Simple Sauce

Skim excess fat from the surface.

Taste the sauce.

Adjust with:

• Salt
• Pepper
• Worcestershire sauce

Spoon it directly over the ribs.

Option 2: Smooth Sauce

For a restaurant-style sauce:

1. Remove the ribs and herbs.
2. Strain the braising liquid.
3. Press the vegetables gently to extract their juices.
4. Return the liquid to the pot.
5. Simmer over medium heat for 10–15 minutes.
6. Reduce until slightly thickened.

Finish with 1 tablespoon butter for extra richness.

Option 3: Keep the Vegetables

If you prefer a rustic sauce, leave the carrots, onions, and celery in the pot.

Mash some of the vegetables into the liquid.

This naturally thickens the sauce and adds flavor.

How to Know When Short Ribs Are Done

Don’t rely solely on cooking time.

The meat should be:

• Extremely tender
• Easy to pierce with a fork
• Pulling away from the bone
• Nearly falling apart
• Soft rather than chewy

A thermometer can help, but tenderness is the most useful indicator for braised short ribs.

What Do Garlic Herb Short Ribs Taste Like?

The flavor is deeply savory with:

• Rich beef
• Sweet caramelized onions
• Garlic
• Fresh thyme
• Rosemary
• Tomato
• Beef broth
• Subtle red-wine flavor
• Worcestershire umami

The sauce becomes concentrated and luxurious during the long braise.

The Secret to Perfect Short Ribs

1. Brown the beef deeply

A good sear creates incredible flavor.

2. Don’t overcrowd the pot

Sear in batches if necessary.

3. Cook low and slow

Short ribs need time for their connective tissue to break down.

4. Keep the pot covered

The trapped steam helps maintain moisture.

5. Don’t fully submerge the ribs

The top should remain above the liquid so it can continue developing flavor.

6. Let them rest

Resting makes them easier to serve without falling apart too quickly.

Slow Cooker Method

You can easily adapt this recipe for a slow cooker.

1. Sear the ribs

Brown them in a skillet first.

2. Cook the vegetables

Sauté the onions, carrots, celery, and garlic.

3. Transfer everything

Place the vegetables and ribs in the slow cooker.

Add the remaining ingredients.

4. Cook

Cook on:

LOW for 7–9 hours

or

HIGH for 4–5 hours

LOW is preferred for the best texture.

5. Finish the Sauce

Remove the ribs.

Strain or reduce the cooking liquid separately if you want a thicker sauce.

Instant Pot / Pressure Cooker Method

You can also make short ribs much faster using a pressure cooker.

1. Use the sauté function to brown the ribs.
2. Remove them.
3. Sauté the vegetables.
4. Add the wine and scrape the bottom.
5. Add broth, Worcestershire sauce, tomato paste, and herbs.
6. Return the ribs.
7. Pressure cook on high for approximately 45 minutes.
8. Allow a natural pressure release for approximately 15–20 minutes.
9. Remove the ribs and reduce the sauce using the sauté function.

Make-Ahead Instructions

Short ribs are actually excellent when prepared a day ahead.

Cook the entire recipe.

Allow it to cool slightly.

Refrigerate overnight.

The next day, remove the solidified fat from the surface.

Reheat gently over low heat or in a 325°F (165°C) oven until hot.

The flavors often become even deeper overnight.

Storage

Store leftovers in an airtight container in the refrigerator.

Use within approximately 3–4 days.

Keep the meat and sauce together to prevent the beef from drying out.

Freezing Instructions

Short ribs freeze very well.

Allow the beef and sauce to cool completely.

Place them in an airtight freezer-safe container.

Freeze for up to approximately 3 months.

Thaw overnight in the refrigerator before reheating.

Reheating

Oven

Place the ribs and sauce in a covered oven-safe dish.

Heat at:

325°F (165°C)

until completely hot.

The sauce helps keep the meat moist.

Stovetop

Place the ribs and sauce in a saucepan or Dutch oven.

Cover and heat gently over low heat.

Avoid aggressive boiling.

Microwave

For individual portions, cover loosely and heat in short intervals.

Add a little sauce or broth if needed.

Approximate Nutrition

For 1 of 6 servings, including some sauce:

• Calories: approximately 650–750
• Protein: approximately 45–50 g
• Carbohydrates: approximately 12–16 g
• Fat: approximately 42–48 g
• Fiber: approximately 3–4 g
• Sugar: approximately 5–7 g

Actual values vary significantly depending on the amount of fat trimmed from the ribs and how much sauce is consumed.

Lower-Fat Version

Beef short ribs are naturally rich, but you can reduce the fat by:

• Trimming visible fat before cooking.
• Refrigerating the cooked ribs and removing the solidified fat.
• Using less oil for searing.
• Serving with vegetables instead of a heavy starch.
• Skimming the braising liquid thoroughly.

Lower-Carb Version

The short ribs themselves can fit easily into a low-carb meal.

Serve with:

• Cauliflower mash
• Roasted broccoli
• Green beans
• Sautéed spinach
• Mashed cauliflower
• Roasted asparagus

Avoid flour in the sauce if you want to keep it lower in carbohydrates.

Gluten-Free Version

Use:

• Gluten-free beef broth
• Gluten-free Worcestershire sauce
• Gluten-free flour, if using

Check labels carefully because Worcestershire sauce and broth brands can vary.

Dairy-Free Version

The basic recipe is dairy-free.

Simply omit the optional finishing butter.

Mediterranean-Inspired Variation

For a Mediterranean twist, add:

• Extra garlic
• Oregano
• Fresh parsley
• Lemon zest
• Kalamata olives

Serve with roasted vegetables and a fresh herb salad.

Mushroom Garlic Short Ribs

Add:

8 oz sliced mushrooms

Sauté them after browning the beef and before adding the onions.

Mushrooms add another layer of savory umami flavor.

Extra-Garlic Version

Use:

12–15 garlic cloves

Instead of mincing all of them, lightly crush several cloves and allow them to slowly braise alongside the beef.

The garlic becomes sweet and mellow.

Herb Butter Finish

Once the sauce is reduced, whisk in:

• 1 tablespoon butter
• 1 tablespoon chopped parsley
• ½ teaspoon fresh thyme

This creates an especially glossy finishing sauce.

Serving Suggestions

Serve the short ribs over:

• Creamy mashed potatoes
• Garlic mashed potatoes
• Mashed cauliflower
• Creamy polenta
• Buttered noodles
• Rice
• Egg noodles
• Crusty bread

The sauce is especially good with mashed potatoes because they absorb all the braising juices.

Best Side Dishes

Pair with:

• Roasted carrots
• Green beans
• Brussels sprouts
• Garlic broccoli
• Asparagus
• Simple green salad
• Roasted potatoes
• Creamed spinach

Dinner Party Presentation

For an elegant presentation:

1. Spoon mashed potatoes or polenta onto each plate.
2. Place one short rib on top.
3. Spoon the reduced sauce around the beef.
4. Add roasted vegetables.
5. Finish with fresh parsley and cracked black pepper.

Frequently Asked Questions

1. Can I use boneless short ribs?

Yes.

Boneless short ribs work very well, although bone-in ribs generally provide excellent flavor and presentation.

2. Can I use English-cut short ribs?

Yes.

They are an excellent choice for braising.

3. Can I use flanken-cut ribs?

They’re not ideal for this long braising method because they’re much thinner and designed for faster cooking.

4. Do I have to use red wine?

No.

Replace it with additional beef broth.

You can also use grape juice with a small amount of vinegar for a non-alcoholic alternative, although the flavor will differ.

5. Does the alcohol completely cook out?

Not necessarily. Some alcohol can remain after cooking. If avoiding alcohol entirely, use broth instead of wine.

6. Can I make this without tomato paste?

Yes.

The sauce will be slightly lighter and less deeply flavored.

7. Can I use dried herbs?

Yes.

Use approximately:

• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary

instead of fresh herbs.

8. Why are my short ribs tough?

They probably need more time.

Toughness usually means the connective tissue hasn’t broken down sufficiently.

Continue braising until fork-tender.

9. Why did my sauce become watery?

There may be too much braising liquid.

Remove the meat and simmer the liquid uncovered until it reduces.

10. Why is my sauce too salty?

Add unsalted beef broth or water to dilute it, then simmer carefully.

Avoid adding more salty ingredients.

11. Can I add potatoes to the pot?

Yes, but add them later so they don’t become completely mushy during the 3-hour braise.

12. Can I add mushrooms?

Yes.

Mushrooms pair exceptionally well with garlic herb beef.

13. Can I use beef chuck instead?

Yes.

A beef chuck roast can be braised using the same general technique.

14. Can I make it in a slow cooker?

Yes.

Cook on LOW for approximately 7–9 hours.

15. Can I make it in an Instant Pot?

Yes.

Pressure cook for approximately 45 minutes followed by a natural release.

16. Can I prepare it the day before?

Yes.

It’s actually one of the best dishes to make ahead.

17. Can I freeze the leftovers?

Yes.

Freeze the beef with its sauce for up to approximately 3 months.

18. Should the ribs be completely covered with liquid?

No.

The liquid should generally come about one-third to one-half of the way up the meat.

19. Why is my beef not falling off the bone?

Continue cooking.

The ribs are finished when they’re tender, not simply when the timer goes off.

20. Can I remove the bones before serving?

Yes.

Once the beef is tender, the bones should come away easily.

21. Can I make this without flour?

Absolutely.

Flour is optional.

The sauce can be thickened naturally by reducing it.

22. Can I use cornstarch to thicken the sauce?

Yes.

Mix 1 tablespoon cornstarch with 1 tablespoon cold water, then whisk the slurry into the simmering sauce gradually.

Troubleshooting Guide

Pro Tips for Perfect Short Ribs

Tip 1: Pat the ribs completely dry

Moisture prevents proper browning.

Tip 2: Don’t skip the sear

That deep crust adds tremendous flavor.

Tip 3: Use a heavy Dutch oven

It distributes heat evenly and retains moisture.

Tip 4: Cook gently

A slow braise produces much more tender meat than aggressive boiling.

Tip 5: Reduce the sauce separately

This gives you a concentrated, restaurant-style finish without overcooking the meat.

Tip 6: Make it the day before

Chilling makes it easy to remove excess fat and gives the flavors time to develop.

Tip 7: Don’t rush tenderness

If the meat is still tough, it usually needs more time, not less.

Chef’s Tip

For an especially luxurious result, prepare the ribs one day ahead.

After chilling overnight, remove the solidified fat from the sauce, gently reheat the ribs in their braising liquid, then reduce some of the sauce separately before serving.

This produces deeply flavored beef with a glossy, concentrated sauce.

Perfect Serving Combination

For a complete comfort-food dinner:

Garlic Herb Short Ribs + Creamy Mashed Potatoes + Roasted Green Beans + Reduced Braising Sauce

The creamy potatoes soak up the rich sauce while the green vegetables provide freshness and balance.

Final Result

You get incredibly tender beef short ribs slowly braised with garlic, thyme, rosemary, onions, carrots, and a rich savory sauce. The meat becomes so tender that it practically falls apart with a fork, while the reduced braising liquid delivers deep, luxurious flavor in every bite.