We are having mixed weather her in SoCal. Last week was a heat wave, and this week, it’s very cold, windy and raining a bit, so, I have decided to take advantage and make som Beef Short Ribs! Come along and see how I made this!
So, I had some carrots growing in my Vegepod, and I love colored carrots! They are so lovely to grow and delicious!I love growing my own food for my family. In brings me joy knowing that some of my ingredients come straight from my garden.
This recipe makes the whole house smell of delicious, heartwarming aromas, and when this pot of Beef Short Ribs is done, the taste of the tender beef, is amazing!
Now, you can add any sides you want with this recipe. I have chosen riced cauliflower, and asparagus to be a bit more low carb. But my ultimate favorite side is of course, mashed potatoes!
The secret to the flavors of this Beef Short Ribs Recipe, is the fresh herbs and scraping the bottom of the pan to release the brown bits of delicious flavor!
The ribs cook for a long time in the wonderful broth, and they emerge from the oven so tender and falling off the bone!You guys will love this delicious home-style recipe! Check out the recipe below, and let me know what you think!
8 whole beef ribs
1 orange carrot, chopped
1 yellow carrot, chopped
1 purple carrot, chopped
1 onion, diced
3-1/2 cups of reduced sodium beef broth
1/4 cup All-Purpose flour
3 tablespoons olive oil
2 tablespoons tomato paste
2 sprigs of fresh rosemary
2 sprigs of fresh thyme
Salt and pepper to taste
Pre-heat oven to 350 degrees.
In a large dutch oven pot with lid, add in one tablespoon of olive oil, over medium-high heat.
Add in chopped carrots and onion.
Cook for about 2 minutes, stirring frequently.
Transfer veggies to plate.
Season ribs with salt and pepper, and coat ribs on all sides with flour.
Add the rest of oil to the pot and brown ribs on all sides on high heat, about 45 seconds per side.
Transfer ribs to plate.
Add beef broth to pot to deglaze.
Scrape bottom of pot to release any brown bits.
Let boil for about 2 minutes and season with salt and pepper.
Stir in tomato paste.
Add ribs, veggies and whole sprigs of rosemary and thyme back into pot.
Cover with lid and place pot in oven.
Cook for 2 hours.
Then reduce oven heat to 325 degrees, and cook for additional 45 minutes more.
Ribs should be tender and almost falling of the bone.
Remove pot from oven, and let pot rest for 20 minutes before serving.
Serve with a diced of riced cauliflower or mashed potatoes.
printable recipe below!
Ingredients
- 8 whole beef ribs
- 1 orange carrot, chopped
- 1 yellow carrot, chopped
- 1 purple carrot, chopped
- 1 onion, diced
- 3-1/2 cups of reduced sodium beef broth
- 1/4 cup All-Purpose flour
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- Salt and pepper to taste
Instructions
- Pre-heat oven to 350 degrees.
- In a large dutch oven pot with lid, add in one tablespoon of olive oil, over medium-high heat.
- Add in chopped carrots and onion.
- Cook for about 2 minutes, stirring frequently.
- Transfer veggies to plate.
- Season ribs with salt and pepper, and coat ribs on all sides with flour.
- Add the rest of oil to the pot and brown ribs on all sides on high heat, about 45 seconds per side.
- Transfer ribs to plate.
- Add beef broth to pot to deglaze.
- Scrape bottom of pot to release any brown bits.
- Let boil for about 2 minutes and season with salt and pepper.
- Stir in tomato paste.
- Add ribs, veggies and whole sprigs of rosemary and thyme back into pot.
- Cover with lid and place pot in oven.
- Cook for 2 hours.
- Then reduce oven heat to 325 degrees, and cook for additional 45 minutes more.
- Ribs should be tender and almost falling of the bone.
- Remove pot from oven, and let pot rest for 20 minutes before serving.
- Serve with a diced of riced cauliflower or mashed potatoes.
- Enjoy
*Disclaimer – please note that this post may contains affiliate links, meaning that if you were to make a purchase through one of these links, I would receive a small commission. Please see my disclosure