Beef Short Ribs
Serves 4
15 mins prep
140 mins cook
155 mins total
Succulent melt-in-your-mouth beef short ribs surrounded with potatoes, carrots, and onions just like my grandma used to make.
2 servings
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Preheat oven to 350 degrees F.
Arrange all the ribs in a roasting pan, casserole dish, or Dutch oven.
Pour olive oil and beer over the ribs.
Surround the ribs with potatoes and carrots.
Sprinkle seasoned salt, garlic salt, and pepper over the meat. Place the bay leaves on the meat. Place the onion slices on the meat.
Cover roasting pan or casserole dish with aluminum foil or oven-safe lid and bake for 2 to 2½ hours.
Remove the foil or lid and turn the meat over.
Replace the foil or lid and bake for an additional 15 to 20 minutes. The ribs are done when you grab one of the rib bones and try prying it off the meat and it is loose and spins with little or no resistance. Remove the bay leaves before serving.
