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Braised Short Ribs With 40 Cloves of Garlic

Excellent as a Sunday dinner option that makes a great leftover lunch to start the week off hearty!

Winni Wanderer | Braised Short Ribs With 40 Cloves of Garlic


·         8 pieces bone-in short ribs (4 to 5 lbs. total)

·         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

·         2 dried bay leaves

·         1- 28-oz can whole peeled tomatoes

·         1 tsp lemon zest

·         1/4 cup tomato paste

·         2 cup beef broth

·         1 tbsp extra-virgin olive oil

·         1 tbsp lemon juice

·         1 cup red wine

·         Kosher salt

·         Freshly ground black pepper


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 side 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.


Source: “Braised Short Ribs with 40 Cloves Garlic”. Recipe. N.p. 30 March 2022. Web. 20 Feb. 2024.


Here are a few items for the kitchen that may help with this amazing recipe: Measuring utensils, large pot, wooden spoon

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