Braised Short Ribs with Garlic & Herbs
There’s something timeless about a pot of short ribs slowly braising in the oven. The aroma fills the kitchen, the pace of the day naturally slows, and dinner becomes something everyone looks forward to. This recipe highlights the rich flavor and tenderness of Riverbend Cattle Company short ribs, cooked low and slow with garlic, herbs, and simple ingredients that let the beef shine.
Short ribs are a cut that rewards patience. As they cook, the connective tissue breaks down, creating meat that is fork-tender and deeply flavorful. This is the kind of meal meant for weekends, long conversations, and gathering around the table.
Ingredients
- 3–4 lbs Riverbend Cattle Company short ribs
- 2 tablespoons olive oil or beef tallow
- 4 cloves garlic, lightly smashed
- 1 medium onion, sliced
- 1 ½ cups beef bone broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 325°F. Pat the short ribs dry and season generously with salt and pepper on all sides.
- Heat oil or tallow in a heavy Dutch oven over medium-high heat. Sear the short ribs until deeply browned on all sides. This step builds flavor, so take your time.
- Remove the ribs and set aside. Add sliced onion to the pot and cook until softened, scraping up any browned bits from the bottom.
- Return the short ribs to the pot. Add garlic, rosemary, thyme, and beef broth.
- Cover tightly and transfer to the oven. Braise for 3 hours, or until the meat is tender and pulls easily from the bone.
Serving Notes
Serve these short ribs with the pan juices spooned generously over the top. They pair beautifully with simple sides like roasted vegetables or mashed cauliflower. Leftovers reheat well and taste even better the next day.
