Imagine sinking your teeth into incredibly tender, fall-off-the-bone beef, enveloped in a rich, robust, garlicky gravy that makes every bite a luxurious experience. This Garlic Braised Beef Short Ribs recipe is not just a meal; it’s a culinary triumph that’s surprisingly easy to achieve, especially with the modern convenience of an Instant Precision Dutch Oven. Perfect for a cozy family dinner or an impressive gathering, these short ribs promise to be a showstopper. Serve them alongside creamy mashed potatoes, soft polenta, or even a low-carb cauliflower mash for a hearty and wholesome dish that will undoubtedly earn rave reviews from everyone at your table.
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In my kitchen, creating deeply flavorful, comforting dishes often revolves around efficiency and precision. That’s why I relied on my Instant Precision Dutch Oven to bring these garlic braised short ribs to life. This innovative appliance seamlessly combines the power of a stovetop sear with the consistent heat of an oven, all in one pot. No more lifting heavy pots between burners and oven racks! I particularly appreciate its precise time and temperature controls, which are key to achieving perfectly tender short ribs and a perfectly reduced sauce every time. If you’re curious to learn more about this versatile kitchen tool, you can read my comprehensive review here.
Unlock Unforgettable Flavor: Garlic Braised Beef Short Ribs
There’s something uniquely satisfying about braised short ribs. The way the tough cuts of meat transform into succulent, buttery tender morsels after hours of slow cooking is pure magic. This recipe for Garlic Braised Short Ribs takes that magic and infuses it with an incredible depth of garlicky, herbaceous, and rich red wine flavor. It’s the kind of meal that feels like a special occasion but is straightforward enough for any home cook to master. The secret lies in a few key steps: achieving a beautiful sear on the beef, building a robust aromatic base, and allowing time for the braising liquid to work its wonders.
The Advantages of Using an Instant Precision Dutch Oven for Braising
While traditional Dutch ovens are wonderful for braising, the Instant Precision Dutch Oven offers several distinct advantages. Its electric design means you get perfectly consistent heat distribution, eliminating hot spots and ensuring even cooking. The built-in sear function allows you to brown your meat and sauté your vegetables in the same pot, creating invaluable fond (the flavorful browned bits) that forms the foundation of your gravy. With programmable settings for specific temperatures and durations, you can set it and forget it, confident that your short ribs are braising precisely as they should. This ease of use makes a classic, time-honored dish more accessible than ever, allowing you to create restaurant-quality results without the fuss.
Essential Ingredients for Your Braised Short Ribs Masterpiece
Crafting exceptional Garlic Braised Short Ribs begins with selecting high-quality ingredients. Each component plays a vital role in building the layers of flavor that make this dish so irresistible.
- Instant Precision Dutch Oven: The star appliance for effortless braising.
- Meaty Bone-In Beef Short Ribs: The foundation of this dish. Look for well-marbled ribs with plenty of meat on the bone, ideally “English cut” for optimal tenderness after braising. Bone-in ribs contribute significantly more flavor to the braising liquid.
- Cooking Oil: A neutral oil like olive oil or vegetable oil is perfect for searing, as it has a high smoke point.
- Carrots, Onions, Celery (Mirepoix): This classic aromatic trio is the flavor backbone of many savory dishes. They soften and release their sweet, earthy notes into the braising liquid, creating a complex base.
- Garlic: This recipe calls for a whole head of garlic, simply sliced in half. Don’t be shy! The slow cooking process mellows the garlic significantly, leaving a sweet, fragrant essence that complements the beef beautifully.
- Beef Broth: Use a low-sodium or no-sodium beef broth to maintain control over the overall saltiness of your dish. This allows you to season the ribs and gravy to your exact preference.
- Dry Red Wine: A good dry drinking wine is crucial here. The wine adds depth, acidity, and a beautiful complexity. Merlot, Cabernet Sauvignon, or Pinot Noir are excellent choices. Avoid “cooking wine” as it often contains added salt and inferior flavor.
- Fresh or Dried Thyme and Rosemary: These robust herbs are classic pairings for beef. Fresh herbs offer a brighter, more vibrant flavor, while dried herbs are more concentrated. Adjust quantities accordingly (see Chef’s Tips).
- Bay Leaves: A subtle but essential aromatic that adds a distinct, slightly peppery and minty note to the braising liquid.
- Tomato Paste: This concentrated tomato product adds a crucial layer of umami (savory depth) and a subtle sweetness, enhancing the richness and color of the gravy.
- All-Purpose Flour: Used to thicken the braising liquid into a luscious gravy. Alternatively, you can use other thickeners like cornstarch (mixed with cold water to form a slurry) or xanthan gum for a keto-friendly option.
- Salt and Freshly Ground Black Pepper: Essential for seasoning the meat and adjusting the final flavor of the gravy. Season generously, tasting as you go.
Understanding Short Ribs: Your Guide to Selection and Cuts
Short ribs are a beloved cut of beef, known for their incredible flavor and tenderness when cooked properly. They come from the brisket, chuck, rib, and plate sections of the cow and are cut off the ribs, hence the name. Despite “short” in their name, for braising, you actually want substantial pieces!
There are generally two main cuts you’ll encounter:
- English Cut: These are usually individual bones, 2 to 4 inches long, with a thick layer of meat on top. This is the ideal cut for braising as the meat wraps around the bone, leading to maximum flavor infusion and a gorgeous presentation. The bone also insulates the meat, helping it cook more evenly and stay moist.
- Flanken Cut: These are cut across the bone, resulting in thin strips of meat with small pieces of bone in each slice. Flanken ribs are popular in Asian cuisines for grilling or quick cooking, but they can also be braised, though they may not yield the same “fall-off-the-bone” texture as English cut.
When buying short ribs, supermarkets often carry a variety. You might find them cut quite short, perhaps 2 inches long. However, if you have access to a local butcher, don’t hesitate to ask for “English cut” short ribs with bones about 3-4 inches long and a generous amount of meat. Longer bones with ample meat not only look impressive but also contribute more collagen and marrow to your braising liquid, resulting in an even richer, more unctuous gravy.
Regardless of whether your bones are on the shorter or longer side, the slow braising process will ensure your dish is packed with an incredible depth of flavor that will impress any palate.
Mastering the Art of Braising: Step-by-Step Garlic Braised Short Ribs
Braising is a classic cooking technique that involves searing meat at high temperature, then slow-cooking it in a liquid in a covered pot. It’s perfect for tougher cuts like short ribs, transforming them into incredibly tender and flavorful dishes. While traditionally done in a conventional oven, using an Instant Precision Dutch Oven streamlines the process significantly, making it faster and more convenient without sacrificing any of the rich flavor.
Here’s how to create these magnificent garlic braised short ribs in your Instant Precision Dutch Oven:
- Prepare Your Dutch Oven for Searing: Begin by setting your Instant Precision Dutch Oven to the “Sear” function for 20 minutes. This will preheat the pot to the ideal temperature for browning the meat, a critical step for developing rich flavor.
- Prepare and Sear the Short Ribs: While the Dutch oven is heating, prepare your beef. Rinse the bone-in short ribs under cool running water to remove any tiny bone fragments from cutting. Pat them thoroughly dry with paper towels – moisture on the surface prevents proper browning. Generously season the ribs on all sides with salt and freshly ground black pepper. Once the Dutch oven is hot and the cooking oil is shimmering (but not smoking), add the short ribs in batches. Do not overcrowd the pot, as this will steam the meat instead of searing it, preventing that crucial deep brown crust. Sear each side for 2-3 minutes until a beautiful, dark brown crust forms. This Maillard reaction is where much of the flavor begins! Transfer the seared ribs to a clean plate and set aside.
- Sauté the Aromatics: In the flavorful oil and browned bits remaining in the Dutch oven, add the chopped carrots, onions, celery, and the halved head of garlic. Continue to sauté (using the “Sear” function, which now acts as a sauté setting) for 3-4 minutes, stirring occasionally, until the vegetables soften and become fragrant but don’t brown too much. This creates the aromatic foundation for your braising liquid.
- Deglaze for Depth of Flavor: Pour approximately 1/2 cup of the dry red wine into the hot Dutch oven. Use a wooden spoon or spatula to scrape up all the delicious browned bits (fond) from the bottom of the pot. This deglazing step incorporates those concentrated flavors into your sauce, preventing them from being left behind.
- Build the Braising Liquid: Add the remaining red wine and beef broth to the pot. Stir in the tomato paste, ensuring it’s fully dissolved. Then, add the dried thyme, dried rosemary, and bay leaves. Stir well to combine all the ingredients.
- Return Ribs to Pot: Carefully place the seared short ribs back into the Dutch oven, along with any juices that have accumulated on their plate. Arrange them so they are mostly submerged in the braising liquid. If needed, you can add a little more beef broth to ensure adequate coverage.
- Braise to Perfection: Secure the lid on your Instant Precision Dutch Oven and set it to manual mode 2 at 325°F (160°C) for 2 hours. This gentle, consistent heat will slowly break down the connective tissues in the short ribs, making them incredibly tender. At the 1-hour mark, gently open the lid and use tongs to turn and rearrange the ribs, ensuring all sides are exposed to the rich cooking liquid for even braising.
- Remove Ribs and Strain Liquid: Once the braising time is complete, the short ribs should be wonderfully tender and easily shredded with a fork. Carefully remove them from the Dutch oven and place them on a warm platter, covering them loosely to keep warm. Using a slotted spoon, fish out and discard all the cooked vegetable chunks and bay leaves from the braising liquid; they have served their purpose and imparted all their flavor.
- Create the Rich Gravy: Now, transform the flavorful braising liquid into a luscious gravy. In a small bowl, whisk together 1/4 cup of all-purpose flour with 1/4 cup of cold water until you have a smooth, lump-free slurry. With the Dutch oven still on a low heat setting (or the “Sauté” function on low), gradually whisk the flour slurry into the hot braising liquid. Bring the liquid to a gentle simmer, stirring constantly, and allow it to cook for 1-2 minutes until the gravy thickens to your desired consistency. If you prefer a thicker gravy, you can add a bit more slurry, or use a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) for a gluten-free option. For a keto alternative, whisk in 1/2 teaspoon of xanthan gum mixed with a tablespoon of olive oil or water until thickened.
- Final Seasoning and Serve: Taste the gravy and adjust the seasoning with additional salt and pepper as needed. Your magnificent Garlic Braised Short Ribs are now ready to be served, generously coated with the rich, savory gravy. Enjoy!
Chef’s Expert Tips for Unbeatable Braised Short Ribs
Achieving truly exceptional braised short ribs goes beyond just following the steps. Here are some invaluable tips to ensure your dish is nothing short of perfection:
- The Power of Browning: Do not skip or rush the searing process! A deep, dark, crusty sear on your short ribs is paramount for building foundational flavor. This caramelization (Maillard reaction) is where the magic starts. Just be vigilant not to burn them, as burned bits can impart a bitter taste.
- Don’t Skip Deglazing: After searing the meat and sautéing the vegetables, you’ll notice delicious browned bits (known as “fond”) stuck to the bottom of your Dutch oven. Deglazing with red wine or beef broth is crucial to release these flavor bombs into your braising liquid. It’s a simple step that adds incredible depth.
- Herb Harmony: The choice between fresh and dried herbs can subtly alter the flavor profile. If using fresh thyme and rosemary, opt for about 3-4 sprigs of thyme and one robust (approximately 3-inch long) piece of rosemary. For dried herbs, which are more concentrated, 1 teaspoon of each will suffice.
- Choosing Your Wine Wisely: The red wine is not just liquid; it’s a key ingredient that adds acidity, a complex fruitiness, and depth to your braising liquid. Always use a dry red wine that you genuinely enjoy drinking – Merlot, Cabernet Sauvignon, or Pinot Noir are excellent choices. Steer clear of “cooking wines,” which are often lower quality and contain added salt and preservatives that can detract from the dish.
- Embrace the Garlic: This recipe intentionally calls for a whole head of garlic, simply sliced in half horizontally. Please don’t be intimidated by the quantity! The slow, gentle braising process completely mellows the garlic’s pungency, transforming it into a sweet, nutty, and incredibly aromatic component that beautifully complements the rich beef without overpowering it.
- Make-Ahead Magic: Braised short ribs are one of those rare dishes that often taste even better the next day! You can prepare the entire dish in advance, allow it to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Gently reheat it on the stovetop over low heat or in a low oven. This allows the flavors more time to meld and deepen.
- Skim the Fat for a Cleaner Gravy: For a cleaner, less greasy gravy, after the ribs have braised and you’ve removed them, let the braising liquid sit for a few minutes. Any excess fat will rise to the surface, which you can easily skim off with a large spoon before thickening the gravy. If making ahead, refrigerating the liquid overnight will cause the fat to solidify on top, making it effortless to remove.
More Comforting & Delicious Recipes to Explore
If you loved the richness and comfort of these Garlic Braised Short Ribs, you’ll surely enjoy exploring these other delightful and easy recipes from my kitchen:
Perfect Pairings: What to Serve with Braised Short Ribs
The luscious gravy and tender meat of braised short ribs cry out for a complementary side dish to soak up every last drop of flavor. Here are some irresistible ideas to complete your meal:
- Creamy Mashed Potatoes: An absolute classic! The smooth, buttery texture of mashed potatoes is the quintessential pairing for rich braised short ribs, providing a perfect bed for the savory gravy.
- Soft Polenta: For a slightly different creamy starch, consider soft, cheesy polenta. Its subtle corn flavor and velvety texture are a fantastic match, offering a gourmet touch.
- Mashed Cauliflower (Keto-Friendly): If you’re looking to keep things lower in carbs, a decadent creamy Mashed Cauliflower is an excellent choice. It mimics the texture of mashed potatoes beautifully while providing a nutrient boost.
- Fresh Pasta (Pappardelle): Braised short ribs and broad, flat pappardelle pasta are another classic, restaurant-quality combination. The wide noodles are perfect for catching the rich sauce.
- Butternut Squash Risotto: For an elevated side, a creamy butternut squash risotto offers a touch of sweetness and sophistication that pairs wonderfully with the savory beef.
- Crusty Bread: Don’t forget a good crusty baguette or artisan bread to mop up any remaining gravy – it’s too delicious to waste!
- Bright Green Vegetables: To balance the richness of the dish, serve a simple, bright green vegetable. Steamed asparagus, green beans, or roasted Brussels sprouts (perhaps our Smoked Brussels Sprouts for extra flavor) offer a refreshing counterpoint without competing with the main flavors.
- Wine Pairing: Continue the theme of the braising liquid by pairing a full-bodied dry red wine, such as a Merlot or Cabernet Sauvignon, with your meal. Its robust notes will complement the beef perfectly.
- Cocktail Suggestion: For a truly celebratory meal, consider a sophisticated cocktail like this Pornstar Martini – an unexpected but delightful pairing that adds a touch of glamor.
Frequently Asked Questions About Braised Short Ribs
Here are answers to some common questions about making perfect braised short ribs:
Yes, it is possible to over-braise short ribs, though it takes a significant amount of extra time. Ideally, you want the meat to be fork-tender and easy to shred, but still clinging slightly to the bone for the prettiest presentation. If braised excessively long, the meat can become mushy and lose its appealing texture, dissolving completely from the bone.
While you can purchase boneless short ribs, and it might save you a little on bone weight, I highly recommend using bone-in short ribs for braising. The bones contribute an incredible amount of flavor, collagen, and marrow to the braising liquid, resulting in a much richer, more unctuous, and deeply flavorful gravy. They are essential for achieving that authentic, restaurant-quality taste.
Absolutely! Don’t let the impressive results fool you; this recipe is very approachable. While it’s not a “dump-and-go” dish, if you’re comfortable with basic cooking techniques like browning meat and sautéing vegetables, you’ll find this recipe straightforward. The Instant Precision Dutch Oven also simplifies the process greatly by handling both searing and slow cooking in one appliance.
Yes, braised short ribs can easily be made keto-friendly! The main components of the dish – beef, vegetables, broth, and wine – are generally low in carbs. The primary carbohydrate source comes from the thickener used for the gravy. To keep it keto, simply thicken the gravy with xanthan gum (start with 1/2 teaspoon mixed with a small amount of water or oil, whisking gradually, as a little goes a long way!), or you can opt to serve the braising liquid as an unthickened sauce.
Braised short ribs are excellent leftovers and often taste even better the next day as the flavors have more time to meld. Allow the short ribs and gravy to cool completely, then transfer them to an airtight container and refrigerate for up to 3-4 days. To reheat, gently warm on the stovetop over low heat until heated through, or place in an oven-safe dish, covered, at 300°F (150°C) until warmed. You might need to add a splash of broth or water if the gravy has thickened too much.
While red wine adds a unique depth and complexity that is highly recommended for this dish, you can substitute it if needed. A good quality, unsweetened cranberry juice or grape juice can work as a non-alcoholic substitute, or simply use additional beef broth. However, be aware that the flavor profile will be slightly different, lacking the rich nuances that red wine provides.
A Visual Guide: Step-by-Step Process for Braised Short Ribs
Sometimes, seeing is believing! Follow along with these visual cues to guide you through each stage of preparing your garlic braised short ribs, from gathering ingredients to the final savory gravy.
Garlic Braised Short Ribs (Instant Precision Dutch Oven) Recipe
Meaty, tender, and with a plate-licking worthy gravy, these Garlic Braised Short Ribs are so good, you’ll want thirds! This recipe brings restaurant-quality comfort food right to your dinner table, simplified with the efficiency of the Instant Precision Dutch Oven.
Key Details
- Course: Main Course
- Cuisine: European, American Comfort
- Keywords: beef, beef recipes, braised short ribs, garlic braised short ribs, instant pot braised short ribs, instant precision dutch oven braised short ribs, short ribs, comfort food
Time & Servings
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Servings: 6 servings
- Calories: 636 kcal per serving
Equipment
- Instant Precision Dutch Oven
- Large slotted spoon
- Whisk
Ingredients
- 5 pounds bone-in beef short ribs
- 2 tablespoons olive oil
- 1 cup diced onion (about 1 medium onion)
- 2 cups diced celery (about 4 stalks)
- 2 cups diced carrot (about 4 medium carrots)
- 1 head garlic, sliced in half horizontally (no need to peel individual cloves)
- 3 tablespoons tomato paste
- 2 cups dry red wine (such as Merlot, Cabernet Sauvignon, or Pinot Noir)
- 3 cups low-sodium beef broth
- 1 teaspoon dried thyme (or 3-4 fresh sprigs)
- 1 teaspoon dried rosemary (or 1 (3-inch) fresh sprig)
- 2 bay leaves
- 1/4 cup all-purpose flour (or your favorite thickener like cornstarch slurry or xanthan gum for keto)
- 1 teaspoon salt (adjust to taste, especially if using regular broth)
- 1/2 teaspoon ground black pepper (adjust to taste)
Instructions
- Prepare Your Instant Precision Dutch Oven: Set your Instant Precision Dutch Oven to the “Sear” function, aiming for a 20-minute cycle. Allow it to heat thoroughly, ensuring it’s hot enough to create a beautiful crust on the meat.
- Prepare and Sear the Short Ribs: While the Dutch oven heats, rinse the bone-in beef short ribs under cool running water. This helps remove any small bone fragments from the butchering process. Pat them thoroughly dry with paper towels – this is crucial for achieving a proper sear. Season generously on all sides with salt and freshly ground black pepper. Once the Dutch oven is hot (the oil should shimmer but not smoke), add the cooking oil. Sear the beef ribs in batches, making sure not to overcrowd the pot. Overcrowding lowers the temperature and steams the meat instead of browning it. Brown each side for 2-3 minutes, aiming for a deep, rich crust. This browning step (Maillard reaction) is vital for developing complex flavors. Once all ribs are seared, transfer them to a plate and set aside.
- Sauté the Aromatics: In the residual oil and delicious brown bits left in the Dutch oven, add the diced carrots, onions, celery, and the halved head of garlic. Sauté these vegetables for 3-4 minutes, stirring occasionally, until they soften slightly but don’t brown significantly. Continue to sauté for another minute until fragrant. This aromatic base will infuse the braising liquid with incredible depth.
- Deglaze for Depth of Flavor: Pour about 1/2 cup of the dry red wine into the hot Dutch oven. Use a wooden spoon or spatula to scrape up all the flavorful browned bits (fond) stuck to the bottom of the pot. This process, known as deglazing, adds immense flavor to your sauce.
- Build the Braising Liquid: Add the remaining red wine, beef broth, tomato paste, dried thyme, dried rosemary, and bay leaves to the pot. Stir everything together, ensuring the tomato paste is fully incorporated.
- Return Ribs to Pot: Carefully place the seared short ribs and any accumulated juices back into the Dutch oven with the braising liquid. Ensure the ribs are mostly submerged in the liquid. If necessary, add a little more beef broth to cover them sufficiently.
- Braise to Perfection: Set your Instant Precision Dutch Oven to manual mode 2 at 325°F (160°C) for 2 hours. This low and slow cooking method is ideal for breaking down tough cuts of meat, rendering them incredibly tender. About halfway through the cooking time (at the 1-hour mark), gently stir the ribs and try to reposition them so that all sides get bathed in the flavorful liquid.
- Remove Ribs and Strain Liquid: Once the braising cycle is complete, check the ribs for tenderness – they should be fork-tender and easy to shred. Carefully remove the short ribs from the Dutch oven using a large slotted spoon and transfer them to a warm platter. Discard the spent vegetable chunks and bay leaves from the braising liquid; they have fully imparted their flavor.
- Create the Rich Gravy: To thicken the rich cooking liquid into a luxurious gravy, prepare a slurry by whisking 1/4 cup of all-purpose flour with 1/4 cup of cold water until smooth and lump-free. With the Dutch oven still on a low heat setting (or simmer function), slowly whisk the flour slurry into the braising liquid. Bring it to a gentle simmer, stirring constantly, and let it cook for 1-2 minutes until the gravy thickens to your desired consistency. If you prefer a thicker gravy, you can add a bit more slurry or a different thickener like cornstarch mixed with water. For a keto option, use 1/2 teaspoon of xanthan gum mixed into a small amount of water or oil, whisking it into the hot liquid gradually.
- Final Seasoning and Serve: Taste the gravy and adjust seasoning with additional salt and pepper as needed. Serve the tender garlic braised short ribs generously coated with the rich, savory gravy.
Notes
Chef Jenn’s Tips To Make Perfect Braised Short Ribs
- Brown Food is Tasty Food: Don’t rush the searing process. A deep, dark crust on your short ribs is essential for building foundational flavor. Just be careful not to burn them, as this can lead to bitterness.
- Deglaze for Maximum Flavor: The browned bits (fond) stuck to the bottom of your pot after searing are packed with flavor. Always deglaze with red wine or beef broth to release these treasures into your braising liquid. It’s a simple step that makes a huge difference.
- Herbal Harmony: Whether you opt for fresh or dried herbs, they contribute significantly to the dish’s aroma and taste. If using fresh thyme and rosemary, aim for about 3-4 sprigs of thyme and one good-sized (approximately 3-inch long) piece of rosemary. For dried, 1 teaspoon of each will suffice.
- The Secret’s in the Wine: Red wine isn’t just liquid; it adds acidity, depth, and a complex fruity note. Use a dry red wine that you enjoy drinking – Merlot, Cabernet Sauvignon, or Pinot Noir are excellent choices. Avoid cooking wines, which often contain added salt and preservatives.
- Don’t Fear the Garlic: This recipe calls for a whole head of garlic, sliced in half. Rest assured, the slow braising process mellows the garlic’s intensity, transforming it into a sweet, nutty, and incredibly aromatic component rather than an overwhelming one.
- Make Ahead Magic: Braised short ribs often taste even better the next day! You can prepare the dish in advance, cool it completely, and store it in the refrigerator. Reheat gently on the stovetop or in the oven. The flavors will have had more time to meld and deepen.
- Skim the Fat: For a cleaner, less greasy gravy, after the ribs have braised and you’ve removed them, let the liquid sit for a few minutes. Any excess fat will rise to the surface, which you can easily skim off with a spoon before thickening the gravy. Alternatively, if making ahead, refrigerate the liquid overnight; the fat will solidify on top, making it easy to remove.
Nutrition
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
- Calories: 636kcal
- Carbohydrates: 12g
- Protein: 55g
- Fat: 33g
- Saturated Fat: 13g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 16g
- Cholesterol: 163mg
- Sodium: 1134mg
- Potassium: 1402mg
- Fiber: 3g
- Sugar: 5g
- Vitamin A: 7430IU
- Vitamin C: 8mg
- Calcium: 74mg
- Iron: 7mg
Want More Delicious and Easy Recipes?
If you enjoyed crafting and savoring these tender Garlic Braised Short Ribs, you’ll be delighted to explore more comforting and flavorful recipes from our collection. Expand your culinary repertoire with these highly recommended dishes:
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- Smoked Tri Tip: Achieve perfectly tender and flavorful smoked beef with this simple method.
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- Smoked Brussels Sprouts with Bacon: Elevate your vegetable side dish with the irresistible combination of smoky flavor and crispy bacon.
- Hearty Beef Stew: Another classic comfort food, perfect for a chilly evening, packed with tender beef and vegetables in a rich broth.
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