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.



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.
Serves: Makes about 4-6 servings.
  • 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
  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.




  1. 3


    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


    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. 8


    Short ribs are a big favorite around here. I really like the inclusion of sweet potatoes in the veggie mixture. Can’t wait for some really cool weather to cook up a big pot of these!

  4. 16


    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


    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


    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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