Roasted Back Beef Ribs with Garlic Thyme Jus

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Slow-roasted beef back ribs served with a rich garlic and thyme jus that enhances the deep beef flavor. This French-inspired beef recipe, ready in about 210 minutes, pairs beef back ribs, sea salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 195 min Serves 4 French cuisine 620 cal/serving

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Ingredients

3 lbs beef back ribs
2 tsp sea salt
1 tsp freshly ground black pepper
2 tbsp olive oil
6, smashed garlic cloves
4 fresh thyme sprigs
2 cups beef broth
2 tbsp unsalted butter

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Instructions

Step 1: Preheat oven to 300°F. Season 3 lbs beef back ribs generously with 2 tsp sea salt and 1 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear ribs for 4 minutes per side until browned and caramelized.
Step 3: Add 6 smashed garlic cloves and 4 sprigs fresh thyme around the ribs in the skillet.
Step 4: Pour 2 cups beef broth into the skillet, covering the bottom but not submerging the ribs. Cover tightly with foil.
Step 5: Roast ribs in the oven for 3 hours until meat is tender and pulling away from the bone.
Step 6: Remove ribs from skillet and keep warm. Place skillet over medium heat, remove thyme sprigs and garlic, and reduce the broth by half until slightly thickened, about 8 minutes.
Step 7: Whisk in 2 tbsp unsalted butter until the jus is velvety and coats the back of a spoon.
Step 8: Serve ribs drizzled with garlic thyme jus for a rich and hearty main course.