Slow-Braised Short Ribs with Garlic Confit and Rosemary Potatoes
Thishearty dish features tender, slow-braised short ribs paired with goldenrosemary potatoes and creamy garlic confit. Perfect for a comforting,flavor-packed dinner, it’s a show-stopping meal ideal for special occasions..
Ingredients
- 4 bone-in short ribs
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots chopped
- 2 stalks celery chopped
- 4 cloves garlic minced
- 1 sprig fresh rosemary
- sprig resh thyme
- 3 cups beef or vegetable broth
- 20 garlic cloves peeled
- 1 cup extra-virgin olive oil for garlic confit
- 4 large Yukon Gold or Russet potatoes peeled and chopped
- 2 tablespoons fresh rosemary chopped
- Salt and pepper to taste
Instructions
- Prepare the Short Ribs: Preheat the oven to 300°F (150°C). Season the short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the short ribs on all sides until browned. Remove the ribs and set aside.
- Sauté the Vegetables: In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until softened, about 5 minutes. Add the rosemary and thyme, then return the short ribs to the pot. Pour in the beef broth, cover, and transfer to the oven. Braise for 3-4 hours, until the ribs are tender.
- Make the Garlic Confit: While the ribs are braising, place the peeled garlic cloves in a small saucepan and cover with olive oil. Cook over low heat for 45 minutes to 1 hour, until the garlic is golden and tender. Set aside.
- Roast the Potatoes: Preheat the oven to 425°F (220°C). Parboil the peeled and chopped potatoes in salted water for 5 minutes, then drain. Toss the potatoes with olive oil, fresh rosemary, salt, and pepper. Roast for 25-30 minutes, until golden and crispy.
- Serve and Garnish: Serve the short ribs alongside the crispy rosemary potatoes and a spoonful of garlic confit. Garnish with fresh herbs.