Boneless Beef Short Ribs, Italian Style © Marie Stephens 2015
Preheat oven to 500 degrees F
- 1Tbsp balsamic vinegar
- 2Tbsp olive oil
- 1tsp granulated onion or onion powder
- 1 tsp granulated garlic
- 1 tsp kosher salt 1tsp dried basil
- 1/2 tsp ground oregano
Wisk ingredients together and rub all over meat.
NOTE: Works best if you wisk dry ingredients together first, then add wet ingredients and wisk again to avoid lumps of spices.
- Meat: 3 to 4 lbs of Boneless Beef Short Ribs from Fareway or your favorite butcher. Only about $4.99/lb, and tastes delicious, like a flat iron steak but in roast form.
This recipe is for 3 to 3.5 lbs of meat.
- Preheat oven to 500.
- Put meat in a foil lined baking dish, I use a ceramic roasting pan…a deep one.
- Arrange the ribs side by side, standing on the skinny side, and nestle in the pan as close together as you can. I put the fat side facing up so it can baste the meat as it cooks.
- After you mixed all the spices and oil and vinegar, rub it evenly all over the meat on all sides.
- If you want the flavor to go down into the meat, you can pierce the meat on top but don’t go all the way through.
- Put the meat in the oven at 500 for about 15 minutes,
- then turn down the heat to 325. Cook for half hour, then baste with the juices, then another half hour, baste, then maybe 20 or 30 more minutes until it reaches your desired level of done ness.
- You can either just use the juice as is for an au jus sauce to dip meat in, or make gravy to go w/ mashed potatoes.
- 1 cup drippings
- 1 cup water, mix those together
- Then put 1/4cup flower with 1/2 cup cold water in a container that seals, then shake or wisk
- add to the drippings and water and wisk constantly until boiling
- then turn down heat a bit and keep stirring until it thickens.
I use the Betty Crocker Recipe for my mashed potatoes, and use the gigantic individually sold potatoes, because they are much faster and easier to peel. 4 large potatoes makes enough for our family of 4 and we still have a few leftovers. I usually roast carrots and other veggies in a separate dish, so they don’t get too soggy or too much fat from the beef on them. Usually roast about 10 whole carrots in the oven too. Let me know if you have any other questions. NOTE: If you want the meat super evenly cooked, it’s a little extra work, but you can cook it for 7-10 minutes at 500 and the flip it over and do another 7 minutes or so, but it’s a lot of work and sometimes you burn yourself doing it! It’s kind of hard to do with the beef ribs vs. a whole roast.