Slow-Roasted Beef Short Ribs with Rosemary
Tender beef ribs slow-cooked with rosemary for a rich, aromatic dinner that requires minimal effort. This american-inspired beef ready in about 165 minutes pairs pounds, bone-in beef short ribs, tablespoon olive oil, teaspoon, chopped rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 1.5 pounds, bone-in beef short ribs
- 1 tablespoon olive oil
- 1 teaspoon, chopped rosemary
- 2, minced garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup beef broth
Instructions
- Step 1: Preheat oven to 325°F.
- Step 2: Pat 1.5 pounds bone-in beef short ribs dry with paper towels and season evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Step 3: Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
- Step 4: Sear ribs on all sides for 3-4 minutes per side until browned.
- Step 5: Add 2 minced garlic cloves and 1 teaspoon chopped rosemary to the skillet, cooking for 1 minute until fragrant.
- Step 6: Pour in 1/4 cup beef broth, scraping browned bits from the bottom.
- Step 7: Cover skillet with a lid and transfer to oven.
- Step 8: Roast for 2.5 hours until meat is fork-tender and easily pulls away from bones.
- Step 9: Remove from oven, let rest for 10 minutes before serving.
Frequently asked questions
How long does Slow-Roasted Beef Short Ribs with Rosemary take to make?
Total time is about 165 minutes (15 min prep + 150 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-Roasted Beef Short Ribs with 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 tablespoon olive oil from drying out.
Can I substitute ingredients in Slow-Roasted Beef Short Ribs with 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-Roasted Beef Short Ribs with 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-Roasted Beef Short Ribs with 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.
What others are saying
- ★★★★★
Loved it! So easy and the slow roast made the meat fall off the bone. Will make again.
- ★★★★★
The ribs were incredibly tender and the rosemary flavor was perfect. Made for my family dinner and they were a hit!
- ★★★★☆
Cooked for a Sunday dinner, took a bit longer than the recipe said but worth it. Family loved it.
