Boneless Beef Short Ribs
Servings: 4 servings
Calories: 492cal
Ingredients
- 2 pounds boneless beef short ribs
- 1 Tablespoon garlic salt
- ½ Tablespoon black pepper
- ½ Tablespoon onion powder
- 3 Tablespoons olive oil
- ½ cup chicken broth
Instructions
- Preheat oven to 300 F.
- 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.
Nutrition
Serving: 1serving | Calories: 492cal | Carbohydrates: 1g | Protein: 44g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 134mg | Sodium: 2002mg | Potassium: 834mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 27mg | Iron: 5mg
