25-Min Garlic Beef Ribs
Tender beef short ribs braised low-and-slow in garlic, bay leaf, and beef broth—no oven needed. The Brazilian steamed-rib classic, reimagined for weeknight speed in a single skillet.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 48g
Ingredients
- 2.5 lb beef short ribs (bone-in), cut into 2-3 rib sections
- 8 cloves garlic cloves, minced
- 1 cup beef broth
- 2 leaves bay leaves
- 1 tbsp white vinegar
- 1 pinch salt and black pepper to taste
Instructions
- 1
Heat olive oil in a heavy skillet over medium-high until shimmering, about 90 seconds.
- 2
Pat ribs dry with paper towels. Season generously with salt and black pepper on both sides.
- 3
Sear ribs in batches without moving them, 2 minutes per side until golden brown on edges.
- 4
Remove ribs and set aside. Add minced garlic to the pan; cook 45 seconds until fragrant.
- 5
Pour in beef broth and vinegar; return ribs to the pan with bay leaves. Cover and simmer 15 minutes.
- 6
Ribs are done when meat is tender and pulls easily from bone. Serve hot in shallow bowls with pan sauce.
Tools you’ll need
- heavy-bottomed skillet, 12-inch
- cutting board
- chef's knife
- tongs
- paper towels
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