Slow Cooked Beef Short Ribs with Crispy Potatoes and Gravy
Slow Cooked Beef Short Ribs with Crispy Potatoes and Gravy
Ingredients
For the Beef Short Ribs and Braising Liquid
- 4 beef short ribs
- 1 tablespoon salt, plus more, as needed
- 2 tablespoons oil, for searing
- 3 rosemary sprigs
- 1/2 teaspoon peppercorns
- 2 bay leaves
- 1 swede, peeled and chopped into 1-inch chunks
- 1 cup carrots, chopped
- 2 celery stalks, chopped into thick slices
- 2 cups onions, small pearl onions or chopped large onions
- 1 can canned chopped tomatoes
- 1 tablespoon tomato paste, or seasoning paste
- 3 cups beef stock/broth, or enough to partially cover ingredients
- 1 cup red wine
For the Crispy Potatoes
- 6 potatoes, peeled and chopped into large chunks
- 600 ml water
- 1/4 cup dark liquid, red wine or balsamic vinegar
- 1/4 cup oil, or fat, for roasting
For Serving
- 2 cups broccoli, steamed or roasted
- 1 cup gravy, prepared, as needed
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 5 min•🌡️ 325
- 2
In a large Dutch oven or heavy-bottomed pot, combine the chopped swede, carrots, celery, and onions. Add the rosemary sprigs, peppercorns, and bay leaves. Sprinkle with 1 tablespoon of salt and stir to combine.
⏱️ 10 min
- 3
Season the beef short ribs generously with salt on all sides. Add 2 tablespoons of oil to the pot with the vegetables and heat over medium-high heat. Place the seasoned beef short ribs into the hot pot and sear on all sides until nicely browned, about 3-4 minutes per side. Once seared, temporarily remove the short ribs from the pot and set aside.
⏱️ 15 min
- 4
To the pot with the seared vegetables, add the can of chopped tomatoes and the tomato paste. Pour in the beef stock/broth and red wine. Stir to combine all ingredients.
⏱️ 5 min
- 5
Return the seared beef short ribs to the pot, nestling them among the vegetables and liquid. Ensure the liquid partially covers the ribs. Cover the pot with a lid and transfer it to the preheated oven.
⏱️ 5 min•🌡️ 325
- 6
Braise the beef short ribs in the oven for 3 hours, or until they are fork-tender and easily pull apart. Check periodically to ensure there is enough liquid; add more stock or water if needed.
⏱️ 180 min•🌡️ 325
- 7
About 45 minutes before the short ribs are done, begin preparing the crispy potatoes. Peel and chop the potatoes into large chunks. Place them in a separate pot, add 600 ml of water and the dark liquid (red wine or balsamic vinegar). Bring to a boil and par-boil for 10-15 minutes, or until just tender.
⏱️ 20 min
- 8
While the potatoes are par-boiling, preheat a separate oven or increase the temperature of your main oven to 400°F (200°C). Place 1/4 cup of oil or fat in a roasting pan and heat it in the oven until shimmering hot.
⏱️ 10 min•🌡️ 400
- 9
Once par-boiled, drain the potatoes thoroughly. Carefully add the drained potatoes to the hot oil/fat in the roasting pan. Roast for 30-40 minutes, turning occasionally, until golden brown and crispy.
⏱️ 40 min•🌡️ 400
- 10
Once the beef short ribs are cooked and tender, remove the pot from the oven. Carefully transfer the tender beef short ribs to a plate. Using two forks, shred the meat from the bones.
⏱️ 10 min
- 11
Serve the shredded beef short ribs with a generous portion of the crispy potatoes, steamed or roasted broccoli, and a drizzle of gravy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooked Beef Short Ribs with Crispy Potatoes and Gravy
For the Beef Short Ribs and Braising Liquid
- 4 beef short ribs
- 1 tablespoon salt, plus more, as needed
- 2 tablespoons oil, for searing
- 3 rosemary sprigs
- 1/2 teaspoon peppercorns
- 2 bay leaves
- 1 swede, peeled and chopped into 1-inch chunks
- 1 cup carrots, chopped
- 2 celery stalks, chopped into thick slices
- 2 cups onions, small pearl onions or chopped large onions
- 1 can canned chopped tomatoes
- 1 tablespoon tomato paste, or seasoning paste
- 3 cups beef stock/broth, or enough to partially cover ingredients
- 1 cup red wine
For the Crispy Potatoes
- 6 potatoes, peeled and chopped into large chunks
- 600 ml water
- 1/4 cup dark liquid, red wine or balsamic vinegar
- 1/4 cup oil, or fat, for roasting
For Serving
- 2 cups broccoli, steamed or roasted
- 1 cup gravy, prepared, as needed
Instructions
- 1
Preheat your oven to 325°F (160°C).
⏱️ 5 min•🌡️ 325 - 2
In a large Dutch oven or heavy-bottomed pot, combine the chopped swede, carrots, celery, and onions. Add the rosemary sprigs, peppercorns, and bay leaves. Sprinkle with 1 tablespoon of salt and stir to combine.
⏱️ 10 min - 3
Season the beef short ribs generously with salt on all sides. Add 2 tablespoons of oil to the pot with the vegetables and heat over medium-high heat. Place the seasoned beef short ribs into the hot pot and sear on all sides until nicely browned, about 3-4 minutes per side. Once seared, temporarily remove the short ribs from the pot and set aside.
⏱️ 15 min - 4
To the pot with the seared vegetables, add the can of chopped tomatoes and the tomato paste. Pour in the beef stock/broth and red wine. Stir to combine all ingredients.
⏱️ 5 min - 5
Return the seared beef short ribs to the pot, nestling them among the vegetables and liquid. Ensure the liquid partially covers the ribs. Cover the pot with a lid and transfer it to the preheated oven.
⏱️ 5 min•🌡️ 325 - 6
Braise the beef short ribs in the oven for 3 hours, or until they are fork-tender and easily pull apart. Check periodically to ensure there is enough liquid; add more stock or water if needed.
⏱️ 180 min•🌡️ 325 - 7
About 45 minutes before the short ribs are done, begin preparing the crispy potatoes. Peel and chop the potatoes into large chunks. Place them in a separate pot, add 600 ml of water and the dark liquid (red wine or balsamic vinegar). Bring to a boil and par-boil for 10-15 minutes, or until just tender.
⏱️ 20 min - 8
While the potatoes are par-boiling, preheat a separate oven or increase the temperature of your main oven to 400°F (200°C). Place 1/4 cup of oil or fat in a roasting pan and heat it in the oven until shimmering hot.
⏱️ 10 min•🌡️ 400 - 9
Once par-boiled, drain the potatoes thoroughly. Carefully add the drained potatoes to the hot oil/fat in the roasting pan. Roast for 30-40 minutes, turning occasionally, until golden brown and crispy.
⏱️ 40 min•🌡️ 400 - 10
Once the beef short ribs are cooked and tender, remove the pot from the oven. Carefully transfer the tender beef short ribs to a plate. Using two forks, shred the meat from the bones.
⏱️ 10 min - 11
Serve the shredded beef short ribs with a generous portion of the crispy potatoes, steamed or roasted broccoli, and a drizzle of gravy.
⏱️ 5 min