Beef Short Ribs Recipe
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These savory Beef Short Ribs cooked with a medley of potatoes, carrots, onions and a blend of herbs is perfect for a Sunday dinner, or with a little bit of planning, a comforting weeknight meal.
I originally shared this recipe five years ago and thought it was due for a encore, and of course with the cooler weather upon us (finally!) that hankering for savory stews and roasts kicks in. Not only are they a big comfort food around here, but the simplicity of being able to toss basic ingredients together with minimal preparation into a pot, then 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.
Chuck roast is usually our go-to for these slow cook beef dishes but our market just happened to have some beautiful boneless short ribs that we decided to try instead. It turned out fantastic. Short Ribs have an even richer flavor than a chuck roast. Plus, short ribs pair very well with the earthiness of the root vegetables and herbs. This dish is hearty, tender flavorful. So when you’re ready to try a little fancier version of that delicious Sunday staple, 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 flavorful herbs.
The ingredients are basic and after some simple chopping and a quick browning of the beef, you can forget about this roast for a bit while you tackle Mount Washmore or vacuum underneath your sofa cushions. Enjoy!
Beef Short Ribs Recipe
Beef Short Ribs Recipe
A simple take on a roast, using boneless beef short ribs. Of course you can always use the regular bone-in version too.
- 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 1 1/2" 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
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon thyme
- 1/4 teaspoon oregano
- 1/4 teaspoon sage
- 2 sprigs fresh rosemary
- Preheat oven 350-degrees 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-degrees 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.
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Originally posted October 22, 2010. Updated October 15, 2015.
Yum, Amy! This looks hearty and delicious. What time’s dinner?
Comfort food at its finest. YUM!
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.
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.
the pics are as tasty as the recipe!!!
This sounds so perfect for the chilly weather we are having!
These look amazing, seriously is there anything better than beef and vegetables during the fall? Perfection.
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!
I rarely see good pictures of beef. This is a great one!
Oh Mount Washmore – you had to remind me, it forever looms! These short ribs look like the perfect dinner & I would want lots for leftovers 🙂
Roast, roast, roast!! It’s number one in my house during the fall season. Yours looks scrumptious darlin’ 🙂
What a pretty and hearty dish, Amy. I like the addition of Worcestershire sauce – nice layer of flavor.
Oh its cold and rainy her today, this looks like the perfect meal for a cold dreary day. Comfort Food! with an Apple Pie…yes thank you!
Wow, what a beautiful dinner! Makes me want to come over and invite myself in! 🙂
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.
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!
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!
Oh, yum. I love short ribs!
These are amazing, Amy. SO comforting.