Garlic butter braised short ribs are a comforting, slow-cooked classic that turns simple ingredients into an unforgettable meal. This recipe produces tender beef that practically melts in your mouth, coated in a deeply flavorful, buttery sauce infused with garlic and herbs. It’s ideal for family dinners, special occasions, or when you’re in the mood for something hearty and satisfying.
The foundation of the dish is a rich braising liquid built with beef broth, balsamic vinegar, tomato paste, and a generous amount of garlic. As the ribs cook low and slow, they absorb all the delicious flavors while becoming soft and succulent. Finished with a swirl of butter, the sauce becomes velvety and smooth — perfect for spooning over mashed potatoes, polenta, or grains.
Table of Contents
Why You’ll Love This Recipe
There’s something truly rewarding about a recipe that takes its time. This dish offers rich, slow-simmered flavor with minimal effort, making it perfect for a weekend or when you want to prepare in advance. The garlic butter enhances the savory sauce, adding a silky, luxurious element that balances the boldness of the beef.
Since there’s no alcohol in this version, it’s great for families and anyone looking for a no-wine alternative. The balsamic vinegar provides that touch of acidity and complexity you’d usually get from wine, but without the alcohol content.
Ingredients You’ll Need
3 pounds beef short ribs (bone-in)
2 tablespoons olive oil
Salt and freshly ground black pepper
1 yellow onion, chopped
6 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
4 cups beef broth
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
4 tablespoons unsalted butter
The Key Ingredient: Garlic Butter
Garlic butter transforms the flavor of this dish. As the garlic cooks, it softens and develops a subtle sweetness, which balances beautifully with the rich beef and broth. Once blended into the sauce or stirred in at the end, butter adds a smooth finish that enhances the body of the sauce without overpowering it.
Whether you prefer a silky blended sauce or a deeper reduction, garlic butter elevates the overall richness and creates a satisfying finish. It also helps emulsify the sauce, allowing it to cling perfectly to each tender bite of meat.
How to Make Garlic Butter Braised Short Ribs
Start by searing the ribs to lock in flavor and create a flavorful base for the sauce. Next, cook the onions, garlic, and tomato paste until rich and caramelized. Deglaze the pot with a splash of balsamic vinegar, then add broth and herbs. The ribs slowly braise in the oven, absorbing all the savory flavors. Once cooked, the sauce is strained and finished with butter to bring everything together.
Step-by-Step Instructions
Step 1: Sear the Ribs
Pat the short ribs dry with paper towels and season them generously with salt and pepper. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear the ribs in batches, browning each side for about 2 to 3 minutes. Once browned, set the ribs aside on a plate.
Step 2: Sauté the Aromatics
Reduce the heat to medium. Add the chopped onion to the same pot and cook for about 5 minutes, stirring occasionally until softened. Add the minced garlic and cook for another minute until fragrant.
Step 3: Build the Flavor Base
Add the tomato paste to the onions and garlic, stirring well to combine. Let it cook for about 5 minutes, allowing the tomato paste to darken slightly and develop depth.
Step 4: Deglaze the Pot
Pour in the balsamic vinegar and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the mixture simmer briefly to mellow the acidity.
Step 5: Add the Broth and Herbs
Pour in the beef broth, then add the thyme and bay leaves. Return the short ribs to the pot, making sure they’re mostly submerged in the liquid.
Step 6: Braise Until Tender
Cover the pot with a lid and transfer it to a preheated oven at 275°F. Allow the ribs to cook slowly for 3.5 hours until the meat becomes fall-apart tender.
Step 7: Strain the Liquid
Remove the ribs from the pot and set them aside. Strain the liquid into a clean bowl, pressing down on the vegetables to extract all the flavor. Skim off any excess fat from the surface.
Step 8: Choose Your Sauce Finish
For a blended sauce, combine 1 cup of broth with 2 tablespoons of the cooked vegetables in a blender. Strain and heat gently with 1 tablespoon of butter.
For a richer glaze, simmer 2 cups of strained broth on low heat for about an hour, reducing it until thick. Stir in 1 tablespoon of butter just before serving.
Helpful Tips
Use bone-in short ribs for the richest flavor and best texture
Don’t skip the searing step — it creates a savory crust and enhances the sauce
For a cleaner sauce, refrigerate it overnight and remove the hardened fat before reheating
Finish the sauce with butter just before serving to maintain its smooth texture
Use fresh thyme if possible, but dried thyme works well in a pinch
Flavor and Texture
This dish offers deep, savory notes with a hint of sweetness from caramelized garlic and tomato paste. The beef is incredibly tender thanks to the long braise, and the sauce is smooth and luscious from the butter finish. Every bite delivers richness and comfort, making it ideal for cold nights or celebratory meals.
Occasion and Serving Ideas
Garlic butter braised short ribs shine as a main course for dinner parties, holidays, or a quiet Sunday dinner. Serve them over creamy mashed potatoes, polenta, or even egg noodles to soak up the sauce. A side of roasted vegetables or a crisp salad adds contrast and rounds out the meal.
Prep and Cook Time
Prep Time: 20 minutes
Cook Time: 3 hours 30 minutes
Total Time: 4 hours
Notes and Variations
Try adding mushrooms to the pot for an earthy variation
Swap the short ribs for chuck roast or oxtail if you prefer
For a hint of spice, add a pinch of crushed red pepper flakes to the tomato paste
Use pomegranate molasses instead of balsamic vinegar for a sweeter, tangy flavor
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 780 kcal |
| Carbohydrates | 8 g |
| Protein | 66 g |
| Fat | 45 g |
| Saturated Fat | 16 g |
| Sugar | 3 g |
Frequently Asked Questions
Does garlic butter make the ribs more tender?
No, tenderness comes from slow braising. However, garlic butter adds richness and enhances the sauce.
Can I use more garlic?
Yes, but be cautious. Six cloves provide a strong but balanced flavor. Too much can overpower the dish.
Is it okay to make this in advance?
Definitely. The flavors deepen as it rests, and it’s easier to skim the fat when chilled.
What are good side dishes for this recipe?
Mashed potatoes, polenta, risotto, or roasted vegetables all pair well with the rich sauce.
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove with a bit of broth to revive the sauce. You can also freeze the ribs with sauce for up to two months. Thaw in the refrigerator overnight and reheat as needed.
Print
Garlic Butter Braised Short Ribs | Comfort Food at Its Finest
- Total Time: 4 hours
- Yield: 6 servings 1x
Description
Garlic Butter Braised Short Ribs are slow-cooked to tender perfection in a rich, no-wine garlic butter sauce. Cozy, flavorful, and family-friendly comfort food for any day of the week.
Ingredients
3 pounds bone-in beef short ribs
2 tablespoons olive oil
Salt and freshly ground black pepper
1 yellow onion, chopped
6 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
4 cups beef broth
2 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
4 tablespoons unsalted butter
Instructions
1. Pat short ribs dry. Season with salt and pepper. Sear in a Dutch oven over medium-high heat until browned on all sides. Set aside.
2. Add chopped onions to the pot. Cook for 5 minutes. Stir in garlic and cook for 1 more minute.
3. Add tomato paste and cook for 5 minutes, stirring frequently, until it darkens slightly.
4. Deglaze the pot with balsamic vinegar, scraping up browned bits.
5. Add beef broth, thyme, and bay leaves. Return short ribs to the pot.
6. Cover and braise at 275°F for 3.5 hours, until fork-tender.
7. Remove ribs and strain the broth. Skim off fat from the top.
8. For sauce option 1, blend 1 cup of broth with 2 tablespoons of cooked veggies. Strain and reheat with 1 tablespoon butter.
9. For sauce option 2, simmer 2 cups of strained broth for 1 hour until reduced. Stir in 1 tablespoon butter at the end.
Notes
Substitute balsamic vinegar with pomegranate juice for a sweeter note.
Add mushrooms to the pot for more depth.
Use boneless short ribs or chuck roast for convenience.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 780
- Sugar: 3g
- Sodium: 501mg
- Fat: 45g
- Saturated Fat: 16g
- Unsaturated Fat: 25g
- Trans Fat: 0.1g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 66g
- Cholesterol: 195mg
Conclusion
Garlic butter braised short ribs deliver exceptional flavor with tender, slow-cooked beef and a sauce that’s rich and velvety. The garlic butter ties everything together, adding depth and balance without overpowering. This recipe is comforting, elegant, and perfect for both weeknight meals and special occasions. If you’re looking for a dish that satisfies the soul and impresses the table, this one’s a keeper.