With the cooler weather comes a hankering for savory stews and roasts. Not only are they a big comfort food around here, but the simplicity of being able to toss basic ingredients with little prep in a pot and let it do it’s thing is certainly nothing to scoff at when the schedule picks up as it normally does this time of the year.
Here’s a simple take on a roast, using boneless beef short ribs (of course, you can always use the regular bone-in version too), along with some root vegetables and herbs. The ingredients are basic and after some basic chopping and a quick browning of the beef, you can forget about it for a few while you tackle Mount Washmore.
These Beef Short Ribs cooked with potatoes, carrots, onions and a medley of herbs would be perfect for a Sunday dinner, or with a little planning, a comforting weeknight meal.
- 2 tablespoons olive oil
- 2 pounds boneless beef short ribs (or bone-in short ribs)
- 1 cup red wine
- 1 cup beef or vegetable broth
- 1 large purple sweet potato, peeled and cut into 1½” cubes (regular sweet potato is fine too)
- 2 pounds small red potatoes, cut in half
- 1 large onion, rough chopped
- 5 carrots, cut into 1-2″ pieces
- 2 tablespoons Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon thyme
- ¼ teaspoon oregano
- ¼ teaspoon sage
- 2 sprigs fresh rosemary
- Preheat oven 350°F.
- Stovetop, heat oil in heavy, oven-safe pan or dutch oven over medium/high. Brown beef approximately 1 minute per side.
- Remove pan from heat. Add all ingredients, cover and place in 350°F oven.
- After 1 hour, turn oven off and leave covered dish in closed oven for 3 hours. Cooking will continue with residual heat, so no peeking.