Easy One Pot Short Ribs
Here’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
Here’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
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.
- 7
Spoon sauce and veggies over the ribs and serve.
Notes & Tips
If you’re using a larger piece of short ribs, just adjust the recipe slightly use another cup of broth a few more carrots, a few more celery sticks
Prep Time
15
minutes
Cook Time
150
minutes
Total Time
165
minutes
More Recipes You'll Love
Keep the inspiration going
New recipes, straight to your inbox. Every Thursday.
Join home cooks who get new dishes every week. No spam.