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Slow-braised short ribs served over creamy mashed potatoes with roasted carrots and rich gravy, garnished with fresh parsley.

Slow-Braised Short Ribs with Garlic Confit and Rosemary Potatoes

This recipe for Slow-Braised Short Ribs with Garlic Confit and Rosemary Potatoes delivers tender, fall-off-the-bone beef packed with rich flavor. The sweet, mellow garlic confit enhances the ribs, while crispy rosemary potatoes complete the dish. It’s a hearty, comforting meal perfect for special occasions or cozy weekends.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings: 4
Course: dinner
Cuisine: French-Inspired
Calories: 850
Ingredients Method

Ingredients
  

For the Short Ribs:
  • 1.5 kg 3.3 lb bone-in beef short ribs
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 1 onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 2 tbsp tomato paste
  • 2 tbsp balsamic vinegar
  • 2 cups beef broth
  • 6 garlic confit cloves
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
For the Garlic Confit:
  • 1 cup garlic cloves peeled
  • 1 cup olive oil
  • 1 sprig rosemary or thyme
For the Rosemary Potatoes:
  • 800 g 1.75 lb Yukon Gold or red potatoes, quartered
  • 2 tbsp olive oil or garlic confit oil
  • 1 tbsp chopped fresh rosemary
  • Salt and pepper to taste

Method
 

Step 1: Make Garlic Confit
  1. Add peeled garlic and herbs to a small saucepan.
  2. Cover with olive oil.
  3. Simmer on very low heat for 30–40 minutes until soft and golden. Set aside.
Step 2: Sear the Short Ribs
  1. Season ribs with salt and pepper.
  2. Heat olive oil in a Dutch oven. Sear ribs on all sides until browned. Remove and set aside.
Step 3: Build the Base
  1. In the same pot, sauté onions, carrots, and celery for 5 minutes.
  2. Stir in tomato paste and cook for 2 minutes.
  3. Add balsamic vinegar and scrape the pan. Pour in beef broth.
Step 4: Braise the Ribs
  1. Return ribs to the pot. Add garlic confit cloves and herbs.
  2. Cover and bake at 150°C (300°F) for 2.5 to 3 hours, until fork-tender.
Step 5: Roast the Potatoes
  1. Boil potatoes for 10 minutes. Drain.
  2. Toss with garlic oil, rosemary, salt, and pepper.
  3. Roast at 200°C (400°F) for 25–30 minutes, until golden and crisp.
Step 6: Serve
  1. Plate the short ribs over the roasted potatoes.
  2. Spoon some braising liquid on top.
  3. Garnish with rosemary and enjoy!