Beef Short Ribs
Servings: 2 servings
Calories: 558cal
Equipment
- 8x8 baking pan or small casserole dish
Ingredients
- 1 ½ pounds beef short ribs
- ½ Tablespoon garlic salt
- 2 teaspoons black pepper
- 2 Tablespoons olive oil
Instructions
- Preheat oven 275 F.
- In a small bowl, whisk together olive oil, garlic salt, and pepper.
- Using gloved hands, rub the oil and spice mixture all over the short ribs.
- Preheat a skillet over medium high heat. Do not add any oil. When skillet is hot, sear the short ribs to develop a nice brown crust.
- Line a square baking pan or casserole dish with foil and spray with cooking spray. Place ribs in prepared pan and cover tightly with foil.TIP - Do not uncover pan until 3 1/2 hours has passed to keep heat inside. After checking for doneness you can recover and continue baking for 30 more minutes.
- Bake in oven for 3 1/2 - 4 hours, or until meat is easily pulled away with a fork.
Notes
- You can use bone-in or boneless beef short ribs for this recipe. Cook to an internal temperature of 190 - 205 F.
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days or freeze for up to 3 months.
Nutrition
Serving: 1serving (2 short ribs) | Calories: 558cal | Carbohydrates: 1g | Protein: 48g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Cholesterol: 147mg | Sodium: 1906mg | Potassium: 914mg | Fiber: 1g | Sugar: 0.01g | Vitamin A: 11IU | Calcium: 30mg | Iron: 6mg
