Beef Short Ribs

Boneless Beef Short Ribs

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.

Boneless Beef Short Ribs with Root Vegetables

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.

Enjoy!

 

Beef Short Ribs
 
A simple take on a roast, using boneless beef short ribs. Of course you can always use the regular bone-in version too.
Author:
Serves: Makes about 4-6 servings.
Ingredients
  • 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
Instructions
  1. Preheat oven 350°F.
  2. Stovetop, heat oil in heavy, oven-safe pan or dutch oven over medium/high. Brown beef approximately 1 minute per side.
  3. Remove pan from heat. Add all ingredients, cover and place in 350°F oven.
  4. 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.

 

 

Comments

  1. 3

    Barbara @ Modern Comfort Food says

    Although I wouldn’t say the weather is cooperating where I live, I’m SO in the mood for exactly this sort of hearty fall meal. My mother was such a master of short ribs, and I have some in my freezer now, waiting for a delicious use. And this is it! Thank you so much for sharing this recipe, which is so very appealing.

  2. 4

    says

    Today we are having our first rain and I’m also catching a cold. Oh how I wish that was simmering on my stove! looks so tender and delicious,mwarm and comforting! Just what I need.

  3. 12

    Tickled Red says

    Roast, roast, roast!! It’s number one in my house during the fall season. Yours looks scrumptious darlin’ :)

  4. 16

    Lori @ RecipeGirl.com says

    Lemme just say that the fact that you got some good pics of short ribs means you absolutely ROCK. That’s some tough photographing right there. I could never pull that off.

  5. 17

    SMITH BITES says

    another PERFECT photo – you really should be teaching!! i’ve decided that i don’t make short ribs enough – but then again, i’ll make any excuse to add potatoes to the mix!

  6. 18

    Sharlene says

    Yum! I just made an Asian version of short ribs this past week for my boyfriend’s birthday. I love the idea of leaving it and going about your business for several hours!

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