Slow-Roasted Beef Short Ribs with Rosemary and Garlic

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone tender beef ribs braised in a fragrant rosemary-garlic infusion, requiring minimal effort for maximum flavor. This american-inspired beef (gluten-free, low-carb) ready in about 165 minutes pairs (about 1.5 lbs) Beef short ribs, Olive oil, minced Garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, 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: 150 min Serves 2 American cuisine 650 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F.
  2. Step 2: Pat ribs dry and season with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Heat 1 tbsp olive oil in an oven-safe skillet over medium heat.
  4. Step 4: Sear ribs for 3-4 minutes per side until deeply browned.
  5. Step 5: Add 4 minced garlic cloves and 1 tsp dried rosemary to skillet, cooking 1 minute until fragrant.
  6. Step 6: Pour in 1/4 cup beef broth and bring to a simmer.
  7. Step 7: Cover skillet tightly with foil and transfer to oven. Roast 2.5 hours until meat is fork-tender.
  8. Step 8: Remove from oven, let rest 10 minutes before serving with pan juices.

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Frequently asked questions

How long does Slow-Roasted Beef Short Ribs with Rosemary and Garlic 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 and Garlic?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Roasted Beef Short Ribs with Rosemary and Garlic?

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 and Garlic for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Slow-Roasted Beef Short Ribs with Rosemary and Garlic gluten-free?

Yes — this recipe is tagged gluten-free, low-carb, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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