Garlic Herb Roasted Short Ribs with Potatoes
Garlic Herb Roasted Short Ribs with Potatoes
Ingredients
For the Short Ribs
- 3 pounds bone-in beef short ribs, English cut, trimmed of excess fat
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Aromatics and Vegetables
- 1 yellow onion, large, chopped
- 2 carrots, medium, peeled and chopped into 1-inch pieces
- 6 cloves garlic, minced
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1 1/2-inch chunks
For the Braising Liquid
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 3 cups beef broth, low sodium
- 2 tablespoons tomato paste
- 1 bay leaf
Instructions
- 1
Preheat your oven to 325°F (160°C). Season the short ribs generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once shimmering, sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove the seared ribs and set aside.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the chopped onion and carrots to the same pot and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic, fresh rosemary sprigs, and fresh thyme sprigs, and cook for another 1 minute until fragrant.
⏱️ 8 min
- 4
Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook for 3-5 minutes, allowing the wine to reduce slightly.
⏱️ 5 min
- 5
Stir in the beef broth, tomato paste, and bay leaf. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring the liquid to a gentle simmer.
⏱️ 5 min
- 6
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 1 hour and 30 minutes.
⏱️ 90 min•🌡️ 325
- 7
Carefully remove the pot from the oven. Add the cut Yukon Gold potatoes around the short ribs in the braising liquid. Stir gently to ensure the potatoes are partially submerged. Re-cover the pot and return to the oven for another 1 hour to 1 hour and 15 minutes, or until the short ribs are fork-tender and the potatoes are cooked through.
⏱️ 75 min•🌡️ 325
- 8
Once cooked, remove the pot from the oven. Discard the rosemary and thyme sprigs and the bay leaf. Let the short ribs and potatoes rest in the liquid for 10-15 minutes before serving. This allows the meat to reabsorb juices and become even more tender. Skim off any excess fat from the surface of the braising liquid if desired.
⏱️ 15 min
- 9
Serve the short ribs with the potatoes and a generous spoonful of the rich braising liquid.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Roasted Short Ribs with Potatoes
Ingredients
For the Short Ribs
- 3 pounds bone-in beef short ribs, English cut, trimmed of excess fat
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Aromatics and Vegetables
- 1 yellow onion, large, chopped
- 2 carrots, medium, peeled and chopped into 1-inch pieces
- 6 cloves garlic, minced
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1 1/2-inch chunks
For the Braising Liquid
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 3 cups beef broth, low sodium
- 2 tablespoons tomato paste
- 1 bay leaf
Instructions
- 1
Preheat your oven to 325°F (160°C). Season the short ribs generously on all sides with kosher salt and freshly ground black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Once shimmering, sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Do not overcrowd the pot. Remove the seared ribs and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the chopped onion and carrots to the same pot and cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic, fresh rosemary sprigs, and fresh thyme sprigs, and cook for another 1 minute until fragrant.
⏱️ 8 min - 4
Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Bring to a simmer and cook for 3-5 minutes, allowing the wine to reduce slightly.
⏱️ 5 min - 5
Stir in the beef broth, tomato paste, and bay leaf. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring the liquid to a gentle simmer.
⏱️ 5 min - 6
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 1 hour and 30 minutes.
⏱️ 90 min•🌡️ 325 - 7
Carefully remove the pot from the oven. Add the cut Yukon Gold potatoes around the short ribs in the braising liquid. Stir gently to ensure the potatoes are partially submerged. Re-cover the pot and return to the oven for another 1 hour to 1 hour and 15 minutes, or until the short ribs are fork-tender and the potatoes are cooked through.
⏱️ 75 min•🌡️ 325 - 8
Once cooked, remove the pot from the oven. Discard the rosemary and thyme sprigs and the bay leaf. Let the short ribs and potatoes rest in the liquid for 10-15 minutes before serving. This allows the meat to reabsorb juices and become even more tender. Skim off any excess fat from the surface of the braising liquid if desired.
⏱️ 15 min - 9
Serve the short ribs with the potatoes and a generous spoonful of the rich braising liquid.
⏱️ 2 min