Black Garlic Beef Short Ribs

This delicious dish has two of my favourite ingredients - beef short ribs and black garlic. It’s a dish that when done right, falls off the bone and melts in your mouth, and a dish that promises to deliver both comfort and flavour. The rich, caramel and molasses flavours of black garlic pair perfectly with the deep beef flavour of short ribs. Enjoy them over some rice, with root vegetables or simply with a glass of robust red wine. You can take the meat off the bone for easy eating, or leave on for the beautiful presentation.
Black garlic is what truly sets this short rib casserole apart. It’s regular garlic that has been aged and fermented, resulting in a softer, molasses-like texture with a sweet and tangy flavour devoid of the usual garlic pungency. It is not just a flavour enhancer but also a powerhouse of antioxidants. It is everything you love about garlic but even better.


2-2.5 kg Bone-in beef short ribs Sea salt 15-20 Black garlic cloves 50 g Coconut sugar (or dark brown sugar) Tallow, for searing 80 ml Gluten-free, salt-reduced soya sauce 100 ml Rice wine vinegar 1-2 tbsp Sambal oelek (or sriracha) 1l Homemade beef stock Chopped cilantro, for garnish Grated zest of 1 lemon, for finishing Flaky sea salt, for finishing

Remove the short ribs from the refrigerator 30 minutes before cooking. Season all sides with sea salt. Preheat the oven to 160C/320F.
Mash the black garlic with 1 tablespoon of the coconut sugar in a bowl with the back of a spoon.
In a large casserole or heavy-based saucepan over medium heat, heat l tablespoon tallow and sear on all sides of short ribs until browned and caramelized, then transfer to a plate. Add more tallow as needed to sear all the ribs. When finished, carefully pour off most of the oil, leaving a tablespoon in the the pan.
Add the black garlic paste, soya sauce, rice wine vinegar, remaining coconut sugar, sambal oelek, and beef stock. Bring to a boil, then return the beef ribs to the cooking liquid. Cover and place in the oven to roast for 3 hours, or until the short ribs are tender and falling off the bone.
Uncover and increase the oven temperature to 200C/400F. Roast, uncovered, for another 20-30 minutes, until the liquid has reduced a bit, the meat is super tender, and everything is a deep, burnished, lovely dark golden brown.
To serve, garnish with the chopped cilantro, finish with lemon zest and flaky sea salt, and enjoy!

23 comments:

Brian's Home Blog 6/6/26 00:44: Those sure look delicious, what a treat that would be!
peppylady (Dora) 6/6/26 03:44: My mouth is watering.
Tandy (Lavender and Lime) 6/6/26 06:31: It's the perfect weather here for this dish, and I love beef short rib as well.
Veronica Lee 6/6/26 06:48: That’s the kind of meal that makes everyone smile. 😋
DEZMOND 6/6/26 10:13: Hope you are having a nice weekend, after a rather tropical day yesterday, it is quite cold here and very rainy, a welcome refreshment after days without rain. I went to Lidl yesterday in my shorts and short sleeves and today I have to go to the greenmarket in long sweatpants and my navy raincoat LOL But at least the plants and nature will get a lot of rain which is rare here as we are slowly turning into Sahara.
Lola Martínez 6/6/26 16:00: Un plato de carne muy sabroso y vistoso con ese color tan oscuro, quienes lo hayan probado son afortunados.
Lori 6/6/26 17:19: I love beef short ribs! And yes, black garlic is SO good for you. The dish looks amazing Angie!
Tom 6/6/26 19:05: ...another work of art, Angie.
U zvijezdama piše 6/6/26 19:32: Meni češnjak ima odurno miris pa ga izbjegvam
Ananka 6/6/26 20:31: Looks good. Never tried black garlic before :-D
eileeninmd 6/6/26 20:34: Looks delicious, my hubby would love this meal.
Have a great day and a happy weekend.
Christine 6/6/26 20:50: yummy
Neuer Gartentraum 6/6/26 20:54: Das Rindfleisch sieht wunderbar aus. Ich kann den Duft förmlich riechen. Leider kann ich dein gutes Rezept nicht nachkochen, da ich die Zutaten zum Teil hier nicht kaufen kann.
Linda's Relaxing Lair 6/6/26 23:31: Oooohh.....I love ribs! Yum!
chocolat noir 6/6/26 23:38: ❤️❤️ DOUCE NUIT ❤️❤️
J.P. Alexander 7/6/26 00:56: Gracias por la receta. Te mando un beso.
My name is Erika. 7/6/26 01:12: I must admit I love beef. These looks delicious.
Modrina Neba - Blue Sky 7/6/26 06:28: How much meat... I admit I eat it poorly :))
I wish you a nice Sunday, Hug!
Margaret D 7/6/26 09:06: Looks very tasty, Angie.
Federica Simoni 7/6/26 15:20: wow buonissimo!
Basil and The B Team ~ BionicBasil ® 7/6/26 15:28: WOW!!! Thanks for sharing such an epic recipe!!! Happy Sunday 🐾🐾
The Velvet Runway 7/6/26 16:50: These are two of my favourite ingredients too! I am looking forward to trying this recipe!
Julia x
https://www.thevelvetrunway.com/
Laura. M 7/6/26 22:17: Delicioso y rico plato.
Buena semana.
Un abrazo.