- 4 meat cuts with bones (such as beef short ribs, lamb chops, or pork spare ribs)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- Salt and black pepper to taste
Preheat your oven to 375°F (190°C).
In a small bowl, combine the olive oil, minced garlic, dried thyme, dried rosemary, paprika, salt, and black pepper. Mix well to create a flavorful marinade.
Pat the meat cuts dry with paper towels and then generously brush both sides of each cut with the marinade. Allow the meat to marinate at room temperature for about 30 minutes, or refrigerate for up to 2 hours for a more intense flavor.
Heat a grill pan or cast-iron skillet over medium-high heat on the stovetop. Once hot, sear each meat cut for 2-3 minutes on each side to achieve a nice brown crust. This step helps to lock in the juices and enhance the flavor.
Transfer the seared meat cuts to a baking sheet or roasting pan and place them in the preheated oven.
Roast the meat in the oven for 20-30 minutes, or until it reaches your desired level of doneness. The cooking time will depend on the thickness of the cuts and your preferred level of doneness.
Remove the meat from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful meat.
Serve the meat in bones grilled in the oven hot and enjoy the succulent flavors. You can pair it with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad.