Oven-Roasted Garlic Herb Beef Short Ribs

• 4 pounds beef short ribs
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh parsley, chopped
• 1 onion, sliced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 cup beef broth
• 2 tablespoons tomato paste

Steps

1. 1 Preheat oven to 325°F (163°C).
2. 2 Season short ribs with salt and pepper.
3. 3 Heat olive oil in an oven-safe skillet over medium-high heat and sear the ribs until browned on all sides.
4. 4 Remove ribs and set aside. Add garlic, thyme, rosemary, and parsley to the skillet, sauté for 1 minute.
5. 5 Add onion, carrots, and celery, cooking until softened.
6. 6 Stir in tomato paste and beef broth, scraping up any browned bits.
7. 7 Return ribs to skillet, nestling them into the vegetables.
8. 8 Cover skillet with a lid or foil and transfer to the oven.
9. 9 Roast for 3 hours, or until the meat is tender.
10. 10 Let rest for 10 minutes before serving.

Nutrition

Tips

• For extra flavor, marinate the ribs with garlic and herbs for a few hours before cooking.
• If you prefer a thicker sauce, simmer the cooking liquid uncovered for an additional 10 minutes after roasting.
• Serve with mashed potatoes or polenta to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven to maintain moisture.

Serving Suggestions

• Pair with roasted root vegetables and a crisp green salad.
• Serve with a robust red wine to complement the rich flavors.

FAQ