Herb-Infused Beef Short Ribs with Rosemary and Garlic

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Fall-off-the-bone tender short ribs slow-cooked in a fragrant rosemary and garlic sauce, ideal for a comforting keto dinner. This American-inspired beef recipe (keto), ready in about 165 minutes, pairs beef short ribs, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef short ribs
• 2 tbsp olive oil
• 4 minced garlic cloves
• 2 tbsp chopped fresh rosemary
• 1/2 cup low sodium beef broth
• 1 tbsp tomato paste
• 1 tsp sea salt
• 1/2 tsp black pepper

Dutch ovens worth buying for low-and-slow cooking → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season short ribs with 1 tsp sea salt and 1/2 tsp black pepper on all sides.
2. Step 2: Heat 1 tbsp olive oil in a Dutch oven over medium-high heat. Sear ribs in batches for 4-5 minutes per side until deeply browned, then set aside.
3. Step 3: Add remaining 1 tbsp olive oil to pot, then add minced garlic and chopped rosemary. Sauté for 1 minute until fragrant.
4. Step 4: Stir in tomato paste and cook for 1 minute, then add beef broth and scrape up browned bits.
5. Step 5: Return ribs to pot, cover with lid, and simmer on low heat for 2.5 hours until meat is fork-tender.