Introduction
Looking for a meal that feels rich and comforting? Try these slow-braised short ribs with garlic confit and rosemary potatoes. The meat turns tender and juicy as it cooks low and slow. The garlic confit adds a deep, sweet flavor that melts into every bite. The crispy rosemary potatoes bring the perfect balance with their golden crunch. This dish is perfect for weekend dinners, holiday meals, or when you want to impress your guests. It’s hearty, flavorful, and easy to make with a little patience. If you love braised beef ribs, roasted potatoes, and rich garlic dishes, this recipe brings them all together in one plate.
If you are a meat lover, here are some recipes you might like:
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What Makes Slow-Braised Short Ribs So Irresistible?
Fall-Off-the-Bone Texture
Slow-braised short ribs cook gently for hours. The result is soft, juicy meat that slides right off the bone.
Rich Flavor from Searing and Aromatics
Searing the ribs locks in flavor. Then, cooking with onions, herbs, and broth adds depth and richness.
There are many different ways to sear meat; click here to check some of them!
Garlic Confit Adds a Perfect Touch
Garlic confit brings a sweet, mellow flavor. It melts into the ribs and adds an extra layer of comfort.
Great for Special or Cozy Occasions
Serve this dish for Sunday dinners, date nights, or holiday meals. It always feels special.
A Classic Dish Made Easy
This is a restaurant-quality recipe made with simple steps. You don’t need fancy skills—just time and good ingredients.
How to Make Garlic Confit Like a Chef
Start with Whole Garlic Cloves
Peel whole garlic cloves and place them in a small pan. Make sure they are clean and dry before you begin.
Submerge in Olive Oil
Cover the cloves completely with good-quality olive oil. This step is key for soft, flavorful garlic confit.
Cook Low and Slow
Simmer gently over very low heat. The garlic should turn soft, golden, and easy to spread. Don’t let it brown.
Add Fresh Herbs for Flavor
Toss in a few sprigs of rosemary or thyme. The herbs add depth and make the garlic oil even more delicious.
Store and Use Beyond This Dish
Keep your garlic confit in a clean jar in the fridge. Use it to finish soups, toast, veggies, or other slow-braised meats.
For a more detailed step-by-step guide on how to make garlic confit, click here!
Crafting the Perfect Rosemary Potatoes
Pick the Right Potatoes
Use waxy types like Yukon Gold or red potatoes. They hold their shape and give the best texture.
Parboil for a Soft Inside
Boil the potatoes briefly until just tender. This step helps create a fluffy interior when roasted.
Toss with Garlic Confit Oil and Herbs
Mix the potatoes with olive oil, garlic confit oil, and chopped fresh rosemary. This adds rich, earthy flavor.
Roast Until Crispy and Golden
Spread the potatoes on a tray. Roast at high heat until the edges turn crispy and golden brown.
Finish with Salt and Pepper
Sprinkle with sea salt and freshly cracked black pepper. This final touch brings out all the flavors.
You may like to click here for a detailed, step-by-step guide on how to make rosemary potatoes.
Step-by-Step Guide to Braising Short Ribs
Sear the Short Ribs
Pat the ribs dry and season well. Sear them on all sides in a hot pan until they turn deep brown. This step builds flavor.
Build a Flavorful Base
Chop onions, carrots, and celery. Cook them in the same pan with tomato paste. Stir until everything is soft and slightly caramelized.
Deglaze with Broth and Balsamic Vinegar
Pour in a splash of balsamic vinegar to lift the flavor from the pan. Add beef broth and bring it to a simmer. This creates a rich, tangy braising liquid without wine.
Add Garlic Confit and Fresh Herbs
Drop in a few cloves of garlic confit. Add rosemary or thyme for depth. These boost the taste of the slow-braised short ribs.
Bake Low and Slow
Cover the pot and place it in the oven. Cook at 275–300°F (135–150°C) for about 2.5 to 3 hours until the ribs are fork-tender.
Serving Tips and Flavor Pairings
Serve Over Rosemary Potatoes
Place the slow-braised short ribs on top of warm rosemary potatoes. This makes a hearty and balanced plate.
Add the Braising Liquid
Spoon some reduced braising liquid or jus over the ribs. It adds moisture and deep, rich flavor.
Garnish with Fresh Herbs
Top with a sprig of rosemary or a bit of lemon zest. This gives the dish a fresh and bright finish.
Pair with a Bold Non-Alcoholic Drink
Serve with a glass of pomegranate juice or a bold black cherry soda. These drinks bring fruity depth and balance the richness of the slow-braised short ribs.
Don’t Forget the Bread
Add some crusty bread on the side. It’s perfect for soaking up the flavorful sauce.
Slow-Braised Short Ribs with Garlic Confit and Rosemary Potatoes
Slow-Braised Short Ribs with Garlic Confit and Rosemary Potatoes
Ingredients
Method
- Add peeled garlic and herbs to a small saucepan.
- Cover with olive oil.
- Simmer on very low heat for 30–40 minutes until soft and golden. Set aside.
- Season ribs with salt and pepper.
- Heat olive oil in a Dutch oven. Sear ribs on all sides until browned. Remove and set aside.
- In the same pot, sauté onions, carrots, and celery for 5 minutes.
- Stir in tomato paste and cook for 2 minutes.
- Add balsamic vinegar and scrape the pan. Pour in beef broth.
- Return ribs to the pot. Add garlic confit cloves and herbs.
- Cover and bake at 150°C (300°F) for 2.5 to 3 hours, until fork-tender.
- Boil potatoes for 10 minutes. Drain.
- Toss with garlic oil, rosemary, salt, and pepper.
- Roast at 200°C (400°F) for 25–30 minutes, until golden and crisp.
- Plate the short ribs over the roasted potatoes.
- Spoon some braising liquid on top.
- Garnish with rosemary and enjoy!
FAQ:
1. What are short ribs?
Short ribs come from the beef chuck section. They have a good amount of marbled fat and meat, making them ideal for braising.
2. What’s the best way to make ribs fall off the bone?
Cook them low and slow in liquid (like broth or wine) for at least 2.5 to 3 hours. This breaks down the connective tissue.
3. What can I use instead of red wine in the braising liquid?
You can use beef broth with a splash of balsamic vinegar or pomegranate juice for acidity and depth.
4. Can I use boneless short ribs?
Yes, but bone-in short ribs give more flavor. Adjust cooking time slightly as boneless may cook faster.
5. How do I thicken the braising sauce?
Let it reduce on the stove after cooking, or add a slurry of cornstarch and water for a thicker consistency.
Conclusion
Slow-braised short ribs with garlic confit and rosemary potatoes bring comfort and elegance to your table. The beef turns tender and rich with every bite. The garlic confit adds sweet, mellow flavor. The crispy rosemary potatoes give a perfect balance. Whether you’re cooking for guests or treating yourself, this dish always delivers. It’s simple to make, full of flavor, and sure to impress every time.
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