Description
Tender, fall-off-the-bone beef short ribs slow-braised in a rich, herb-infused broth and served over creamy Yukon Gold potatoes. A comforting and elegant meal perfect for any occasion.
Ingredients
Scale
- 3 to 4 pounds bone-in beef short ribs
- 2 pounds Yukon Gold potatoes, peeled and halved
- 1 large yellow onion, chopped
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Instructions
- Preheat your oven to 325°F (163°C). Place your Dutch oven over medium-high heat on the stove.
- Season the short ribs generously with salt and pepper. Heat olive oil in the Dutch oven and brown the ribs on all sides. Remove and set aside.
- In the same pot, add onions and cook until softened. Stir in garlic and tomato paste, cooking for a minute. Pour in the beef broth, then add rosemary and thyme.
- Return the ribs to the pot, nestling them into the broth. Cover tightly with a lid.
- Transfer the pot to the oven and braise for 2.5 to 3 hours until the meat is fork-tender. Add the potatoes during the last 45 minutes of cooking.
- Remove the herbs. If desired, skim fat from the top of the broth. Let the dish rest for 10 minutes before serving.
- Spoon creamy potatoes onto each plate and top with short ribs and a generous drizzle of sauce. Garnish with chopped parsley.
Notes
- Sear the ribs in batches to avoid overcrowding the pot.
- Use fresh herbs for the best flavor, but dried can work in a pinch.
- This dish is even better the next day, so it’s perfect for making ahead.
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 3g
- Sodium: 880mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 140mg
Keywords: braised short ribs, beef short ribs recipe, comfort food, slow cooked ribs, mashed potatoes dinner