Name: Braised Short Ribs with 40 Cloves of Garlic
Prep time: 30 min
Cook time: 30 min
Yield: 4
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 -

Braised Short Ribs with 40 Cloves of Garlic

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Braised Short Ribs with 40 Cloves of Garlic

1. 1 tbsp. extra-virgin olive oil -

2. 8 pieces bone-in short ribs (4 to 5 lb. total) -

3. Kosher salt -

4. Freshly ground black pepper -

5. 3 heads garlic, halved crosswise, one clove reserved -

6. 1 yellow onion, halved and thinly sliced -

7. 4 carrots, cut into 2" pieces -

8. 4 stalks celery, cut into 2" pieces, plus leaves for garnish -

9. 1/4 c. tomato paste -

10. 2 dried bay leaves -

11. 1 28-oz. can whole peeled tomatoes -

12. 2 c. beef broth -

13. 1 c. red wine -

14. 1 tbsp. lemon juice -

15. 1 tsp. lemon zest -

How to cook deliciously - Braised Short Ribs with 40 Cloves of Garlic

1. Stage

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. Stage

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. Stage

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. Stage

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.