This is a Clean Eating Short Ribs in Oven Recipe with Garlic and Rosemary. It’s really easy to make these short ribs, there are only seven ingredients.
I don’t know how many times I saw short ribs in the grocery store before I decided to give them a try. I don’t think about BBQ ribs and I thought they were basically the same thing. Wrong. This recipe makes the ribs taste like a really good roast, but I like the texture of the meat better and it has a richer flavor.
The extra flavor comes from the bone, the fat, the location of the meat on the cow and this technique. Browning the ribs then cooking them in a crockpot for several hours makes tender, fall-off-the-bone ribs you can sometimes eat with a spoon.
So good and so easy. I like to get this started while my children are all still at school and it’s quiet and I can turn on my favorite TV show or movie and watch while I get the ribs ready. Then they just cook away and smell insanely awesome while we do homework, clean the kitchen, do laundry, drop them off places, read to them, etc.
Then when we are done with all that stuff, I normally make a side dish by throwing a bag of cauliflower from Costco in one of my Instant Pots and cooking it for 10 minutes, then I mash it with my fork and put a good amount of butter on it. So good and so easy.
Alternately, you could make polenta. It’s more traditional and looks so pretty with it, but it can be difficult to make polenta clean (especially to buy it clean) and my children don’t really like polenta. It must be the texture. They love mashed cauliflower though.
Please let me know if you try this short ribs in oven recipe. I would love to know how it turns out for you and if you have any questions! I have a whole bunch more clean eating recipes that I make for dinner all of the time.
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Clean Eating Short Ribs Recipe with Garlic and Rosemary
These Clean Eating short ribs are so good and look so fancy, but they are so easy. It just takes about 15 minutes to get them started and then I let them cook for a few hours and my family and guests are impressed every time!
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Total Time: 140 minutes
- Yield: 10
- Category: Main Course
- Cuisine: Clean Eating
- Preheat the oven to 325 degrees.
- Heat the olive oil over medium/high heat in a ceramic coated cast iron pot.
- Coat the short ribs in coarse salt and pepper and place in the hot pan.
- Cook until deep golden brown and then flip each piece over and brown on the other side.
- Remove the ribs from the pan to a plate.
- Add the onion to the hot pan and saute until onion is translucent, 4-5 minutes.
- Add the garlic and saute for 30 seconds.
- Add the tomato paste and cook for another 30 seconds, coating the onion.
- Add the balsamic vinegar and beef broth and bring to a simmer.
- Put the short ribs back in the pan. Toss in the rosemary sprigs, cover with a lid, and place in the preheated oven.
- Bake for 2 to 2 1/2 hours, or until ribs are fall off the bone tender.
- Serve over “clean” polenta or a vegetable puree, such as parsnips or cauliflower.