Easy One Pot Short Ribs
Open ReelHere’s a recipe for short ribs, one of the easiest meats you can cook, and incredibly versatile. You can make them on repeat, great with mashed potatoes, roasted potatoes, or rice. You can meal prep them and mix them into salads or bowls for the week. Honestly, SO good
Ingredients
- 2 lb bone-in beef short ribs (If you use a larger piece, just adjust the measurements, use a little more spices, more carrots, celery, and another cup of broth)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 medium onion, sliced
- 2-4 carrots, cut into large chunks
- 2-4 celery stalks, cut into large chunks
- 2 tbsp tomato paste
- 2 cups beef broth
- 2 tsp soy sauce
- 1 tsp dried thyme
- 1 bay leaf
Instructions
1. Preheat oven to 325°F. Pat short ribs dry and season all sides with salt and pepper.
2. Heat 1 tbspolive oil in a large oven-safe pot or Dutch oven over medium high heat. Sear short ribs 2–3 minutes per side until deeply browned. Remove and set aside.
3. Add 1 tbsp olive oil, then onion, carrots, and celery to the same pot. Cook 4–5 minutes until slightly softened. Add garlic and tomato paste and stir for 30 seconds.
4. Pour in beef broth, scraping up all the browned bits. Stir in soy sauce, thyme, and bay leaf.
5. Return short ribs to the pot. Liquid should come about halfway up the meat.
6. Cover and transfer to the oven. Cook for 2 and 1/2 hours, untouched, until fork-tender.
8. Spoon sauce and veggies over the ribs and serve.
