Beef short ribs aren’t just food—they’re a slow-cooked symphony of flavor, fat, and fall-off-the-bone magic. Picture this: rich, marbled meat lounging on chunky bones like royalty, soaking up every drop of sauce or smoky goodness you throw their way. When seared, then baked on low, these bad boys transform into tender, melt-in-your-mouth bites that make time stand taste buds sing. Whether you’re throwing them in the oven or on the grill, beef short ribs bring bold flavor. Basically, they’re the meat equivalent of a mic drop.
INGREDIENTS
- 2-3 Packs of Bone-in Beef Short Ribs
- 1 cup of beef stock, or broth (red wine is optional)
- 1 yellow onion
- 2 tbsps of Minced or fresh 2-3 fresh garlic cloves
- 1 tbsp of flour
- 2 tbsp of worcestershire sauce (optional)
- Olive oil or your choice of cooking oil
- Seasonings used: all-purpose seasoning, garlic powder, 1 packet of sazon seasoning, black pepper, Italian seasoning
INSTRUCTIONS
- Preheat your oven to 350°
- Pat the ribs dry with paper towels. Season the ribs with seasonings I used or your own blend.
- In a large oven-safe pot or large cooking skillet, heat olive oil over medium-high heat. Sear the ribs for 2–3 minutes per side until browned. Remove and place in baking dish or put the ribs to the side if you are using an oven pot.
- Add garlic and onion. Mix together beef stock with flour. Add it to the baking dish. (sautéed is optional). If you are using the same dish, saute onions and garlic, then add the ribs back to the pot.
- Add Worcestershire Sauce(optional)
- Cover with a lid or foil, and transfer to the oven. Bake for 2.5 to 3 hours ( Cook uncovered for the last 15 minutes), or until the meat is fork-tender and pulling away from the bone.
- Optional: Serve over Rice or Mashed Potatoes
