Slow-Braised Beef Back Ribs with Garlic and Rosemary
Tender beef back ribs slow-braised in a savory garlic and rosemary broth, perfect for a hearty meal. This American-inspired beef recipe, ready in about 200 minutes, pairs beef back ribs, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 2 lbs beef back ribs
- 2 tbsp olive oil
- 6 cloves garlic cloves, minced
- 3 sprigs fresh rosemary sprigs
- 3 cups beef broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 medium onion, quartered
- 2 medium carrots, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your oven to 300°F. Rub 2 lbs beef back ribs with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large oven-safe pot over medium-high heat. Add the ribs and sear for 4-5 minutes per side until browned and caramelized.
- Step 3: Remove ribs and set aside. In the same pot, add 6 minced garlic cloves, 1 medium quartered onion, and 2 chopped carrots. Sauté for 3-4 minutes until fragrant and slightly softened.
- Step 4: Return ribs to the pot and add 3 cups beef broth along with 3 sprigs fresh rosemary. Bring to a simmer.
- Step 5: Cover the pot with a lid and transfer to the oven. Braise for 3 hours until the ribs are fall-off-the-bone tender.
- Step 6: Carefully remove ribs and strain the braising liquid to serve as a sauce or gravy.
Frequently asked questions
How long does Slow-Braised Beef Back Ribs with Garlic and Rosemary take to make?
Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Braised Beef Back Ribs with Garlic and Rosemary?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef back ribs from drying out.
Can I substitute ingredients in Slow-Braised Beef Back Ribs with Garlic and Rosemary?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Braised Beef Back Ribs with Garlic and Rosemary for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Braised Beef Back Ribs with Garlic and Rosemary?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
