25-Min Garlic Beef Ribs with Crispy Edges
Seared beef short ribs with a punchy garlic-vinegar glaze, finished under the broiler for caramelized edges. It's the weeknight shortcut to costela no bafo—all the flavor, zero the all-day cook.
- Total time
- 25 min
- Servings
- 2
- Calories
- 480
- Protein
- 48g
Ingredients
- 1.5 lbs beef short ribs (bone-in, 1.5–2 inches thick)
- 6 cloves garlic, minced
- 3 tbsp white vinegar
- 2 whole bay leaves
- ½ cup beef broth
- ½ whole onion, sliced
- 1 tsp smoked paprika
Instructions
- 1
Pat the ribs dry with paper towels. Season generously with salt, pepper, and paprika on all sides.
- 2
Heat olive oil in a 12-inch cast iron skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear ribs 3 minutes per side without moving until a dark crust forms. Transfer to a plate.
- 4
Add minced garlic and onion to the same skillet, cook 1 minute until fragrant. Pour in vinegar and broth.
- 5
Return ribs to the skillet, add bay leaves, cover, and simmer on low for 12 minutes until meat is tender.
- 6
Uncover, switch oven to broil, and broil 2–3 minutes until the glaze caramelizes and edges char.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- tongs or long fork
- oven (for broiling)
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