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One-Pot Braised Short Ribs

Braised short ribs are a classic comfort food, and adding carrots and potatoes makes it a complete one-pot meal. The key to this dish is a low-and-slow cooking process that makes the meat incredibly tender and flavorful. Here is a recipe for braised short ribs with carrots and potatoes, adapted from a few popular methods.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 5 People

Ingredients
  

  • Ingredients
  • 3-4 lbs bone-in beef short ribs
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 large yellow onion diced
  • 2-3 medium carrots chopped into 1-inch pieces
  • 2 stalks celery chopped (optional, for a more classic mirepoix base)
  • 4-6 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 2 cups dry red wine such as Pinot Noir, Merlot, or Cabernet Sauvignon
  • 4 cups beef broth low sodium
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1.5 lbs small potatoes like baby red potatoes or Dutch Yellow potatoes, halved or quartered

Instructions
 

  • Instructions
  • Prep the ribs: Pat the short ribs dry with a paper towel and season generously on all sides with salt and pepper.
  • Sear the ribs: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid overcrowding the pot, sear the short ribs on all sides until a deep brown crust forms. This step is crucial for developing a rich flavor. Remove the seared ribs to a plate and set aside.
  • Sauté the vegetables: Reduce the heat to medium. Add the diced onion, carrots, and celery (if using) to the same pot. Sauté, stirring frequently, until the vegetables begin to soften and become slightly caramelized, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  • Create the sauce base: Stir in the tomato paste and flour, cooking for 1-2 minutes while stirring constantly. This cooks out the raw flour taste and helps to thicken the sauce later.
  • Deglaze the pot: Pour in the red wine, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pot. Bring the wine to a boil and let it cook for a few minutes to reduce slightly.
  • Add the braising liquid and herbs: Stir in the beef broth, bay leaves, and fresh thyme sprigs. Return the seared short ribs and any accumulated juices to the pot. The ribs should be mostly submerged in the liquid.
  • Braise in the oven: Bring the liquid to a simmer on the stovetop. Once simmering, cover the pot with a tight-fitting lid and transfer it to a preheated oven at 325°F (160°C). Cook for 2 to 2.5 hours, or until the meat is very tender and begins to fall off the bone.
  • Add the potatoes: After the ribs have been cooking for about 2 hours, add the halved or quartered potatoes to the pot. Stir gently to nestle them into the braising liquid. Replace the lid and continue to cook for another 30-45 minutes, or until the potatoes are fork-tender.
  • Rest and serve: Once everything is cooked through, carefully remove the pot from the oven. Let the dish rest for 10-15 minutes with the lid on. Discard the thyme sprigs and bay leaves. Skim any excess fat from the top of the sauce.
  • Final touches: The potatoes and carrots should be incredibly tender and flavorful from cooking in the braising liquid. The short ribs should be so tender they practically fall apart. Serve the short ribs, potatoes, and carrots in a bowl, spooning the rich, delicious sauce over the top.