Easy Garlic Black Pepper Braised Ribs

If you’re searching for a dish that delivers an incredible depth of flavor without demanding hours of your time or a long list of complicated ingredients, you have officially found your new favorite recipe. Imagine tender, succulent beef short ribs, so soft they practically melt in your mouth, all coated in a rich, savory, and wonderfully aromatic garlic and black pepper sauce. This dish is the epitome of comfort food, blending the simple, hearty satisfaction of braised meat with a bold, peppery kick that will awaken your senses. Best of all, it comes together in about an hour using a straightforward braising technique, making it perfect for a cozy weeknight dinner yet impressive enough to serve to guests on the weekend. Its simplicity is its genius, proving that you don’t need to be a master chef to create something truly spectacular.

To get started on this flavor journey, you’ll need to gather just a handful of ingredients. The key is to source good quality beef, as it’s the star of the show. Here’s your shopping list:

• Beef Short Ribs: About 1.5 lbs (or 700g). Look for flanken-style or Korean-style short ribs, which are cut thinly across the bone. This cut is perfect for braising quickly. If you can only find thicker, English-style short ribs, they will also work, but you may need to increase the braising time by 20-30 minutes to achieve the same tenderness.
• Garlic: 5 to 6 large cloves, finely minced. Don’t be shy with the garlic; its pungent, sweet flavor is essential here.
• Black Pepper Sauce: 3 to 4 tablespoons. This is a crucial ingredient and can be found in the Asian aisle of most large supermarkets or at an Asian grocery store. It’s a pre-made sauce, not just ground black pepper, offering a complex, savory, and slightly sweet flavor. If you can’t find it, you can make a quick substitute: mix 2 tablespoons of coarsely ground black pepper, 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar.
• Peanut Oil: 2 tablespoons. Peanut oil has a high smoke point and a lovely nutty aroma, but any neutral cooking oil like canola, vegetable, or avocado oil will work perfectly.
• Water: About 1 to 1.5 cups (240-360 ml).
• Scallions (Green Onions): 2 stalks, finely chopped for garnish. This adds a pop of fresh, mild onion flavor and color at the end.

Now for the fun part! This recipe is all about a simple, methodical process that layers flavors beautifully. Follow these steps for perfect results every time.

1. First, let’s get your prep work out of the way. Mince your garlic cloves and set them aside. Take your beef short ribs and pat them completely dry with a paper towel. This step is vital for getting a fantastic sear, so don’t skip it!

2. Place a large, heavy-bottomed pan or skillet over medium-high heat. Add your oil and let it get hot until it shimmers. Carefully place the short ribs in the pan in a single layer, being careful not to overcrowd it. You may need to do this in two batches.

3. Sear the ribs for 2-3 minutes per side. You’re looking for a beautiful, deep golden-brown crust. This searing process locks in the juices and builds a massive foundation of flavor.

4. Once the ribs are seared, reduce the heat to medium and add your minced garlic to the pan. Sauté for about 30 seconds, stirring constantly, until the garlic is fragrant and just beginning to turn golden. Be very watchful here, as burned garlic will taste bitter.

5. Pour in the black pepper sauce, stirring to coat the ribs evenly. Let it sizzle for a moment to toast the spices and caramelize slightly.

6. Next, pour in the water. You want enough to come about halfway up the sides of the ribs. Scrape the bottom of the pan with your spoon to release all those delicious browned bits.

7. Bring the liquid to a rolling boil over high heat, then immediately reduce the heat to low, cover the pan with a lid, and let it simmer gently. This is the braising stage. Allow the ribs to cook for about 40-50 minutes, or until the meat is incredibly tender. To finish, remove the lid, turn the heat back up to medium-high, and let the sauce reduce until it thickens into a glorious, glossy glaze that clings to the meat. This should take another 5-10 minutes.

The moment you lift the lid, your kitchen will be filled with the most incredible, mouth-watering aroma of savory beef, pungent garlic, and warm black pepper. The ribs will be a gorgeous deep brown, glistening under their thick, savory sauce. Serve them immediately over a bed of fluffy steamed rice, with a side of steamed broccoli or bok choy to cut through the richness. Don’t forget to sprinkle the freshly chopped scallions over the top before bringing it to the table. Each bite is a perfect harmony of fall-off-the-bone meat and a sauce that’s robust without being overwhelming. This dish truly feels like a warm hug in a bowl and proves that simple ingredients, when treated with care, can create something truly unforgettable. I hope you give this recipe a try—it’s become a staple in my home. If you make it, please drop a comment below and let me know how it turned out