These boneless beef short ribs are as easy as it gets when it comes to classic fork-tender ribs. You only need a handful of ingredients and the will to withstand the aroma as they cook in the oven!
Season the meat with garlic salt, pepper, and onion powder.
Heat olive oil in a large heavy bottomed skillet over medium-high heat until shimmering.
Add seasoned short ribs to the skillet and brown on all sides.
Add chicken broth to a 13x9 baking dish. Place browned ribs into the baking dish and cover tightly with foil.
Bake in preheated oven for 2 1/2 hours.
Notes
For fall-apart tender short ribs, aim for an internal temperature of around 190 – 205F read on an instant read thermometer inserted into the thickest part of the rib.
Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days.