Braised beef shortribs in roasted garlic sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 464.6
  • Total Fat: 28.4 g
  • Cholesterol: 111.5 mg
  • Sodium: 196.7 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 37.8 g

View full nutritional breakdown of Braised beef shortribs in roasted garlic sauce calories by ingredient
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These shortribs come out moist and tender. These shortribs come out moist and tender.
Number of Servings: 6


    2 1/2 pounds boneless beef shortribs (if using bone-in shortribs, use about 3 1/2 lbs)
    salt, pepper, garlic powder, and dried thyme
    1 head of garlic
    1/4 cup olive oil
    2 large onions, cut in half then sliced
    1/4 cup raisins
    2 tbsp balsamic vinegar
    3/4 cup low sodium beef broth
    flour for dusting (I always use whole wheat for everything, so I used it on the meat too, and it's good)


Season beef with salt, pepper, garlic and thyme.
Slice off the tip of the garlic head, exposing cloves. Place head of garlic on a piece of foil and drizzle 1/2 tsp olive oil and sprinkle with a little salt. Fold foil up into a pouch around garlic, and put in a 300 degree oven for about 1.5 hours.
After garlic goes in the oven, dust the shortribs with a little flour.
Heat half of remaining olive oil in dutch oven over high heat. When hot, brown shortribs on all sides. After browned, remove ribs and set aside. Add other half of olive oil and add onions. Lower heat to med low and saute onions until soft. Add raisins and deglaze with balsamic vinegar. Saute for a few minutes, add ribs back to pan on top of onions, add broth and bay leaves. Reduce heat to low, cover and simmer for 2.5 hours.
When ribs are tender, remove bay leaves and discard. Remove ribs and set aside again. Squeeze roasted garlic into a little bowl, and add some of the cooking liquid. Mash into a pulp and stir back into pan. Place ribs back in pan and serve.

Number of Servings: 6

Recipe submitted by SparkPeople user CHENIA.

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