Short Ribs With Root Vegetables in One Pot
Ribs braise from the start; carrots and potatoes go in around hour 4 so they soften without turning to mush.
Short Ribs With Root Vegetables in One Pot
Course: Main CourseDifficulty: Easy5
servings25
minutes8
hoursRibs braise from the start; carrots and potatoes go in around hour 4 so they soften without turning to mush.
Ingredients
4 lb bone-in short ribs
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons oil
1 yellow onion, quartered
2 tablespoons tomato paste
2 cups beef broth
4 carrots, cut into thick chunks
1 1/2 lb baby potatoes, halved
3 sprigs fresh thyme
2 cloves garlic, smashed
1 tablespoon chopped parsley
Directions
- Season the ribs and sear them 1 to 2 minutes per side in the hot oil.
- Lay the ribs in the slow cooker with the onion and garlic.
- Whisk the tomato paste into the broth and pour it around the ribs.
- Add the thyme and start the clock on LOW.
- Keep the lid on for the first 4 hours.
- Around hour 4, tuck the carrots and potatoes in around the meat.
- Keep the lid on until the probe reads 195 to 205°F, toward 8 hours total for bone-in.
- For a boneless batch that finishes toward 6 hours, add the vegetables a little earlier so they still soften.
- Lift the meat and vegetables out together.
- Skim the sauce, pour it over and top with the parsley.
Notes
- Set a timer for hour 4. Vegetables left in for the full 8 hours turn to mush.
Why the vegetables go in at hour 4
Bone-in ribs need the full eight hours, but root vegetables do not. Tucked in halfway, carrots and potatoes soften all the way through and keep their shape. A full day in the pot would leave them broken down in the sauce.
Halving the baby potatoes keeps their skins from splitting.
Swaps and what to serve
Parsnips or turnips can replace some of the carrots. Sweet potatoes cook faster, so add them later. Do not use russets. They fall apart into the broth.
A slice of crusty bread is all you need alongside. A vinegary slaw cuts the richness well.
Storing the one pot
Everything keeps 4 days in the fridge. Potatoes turn a little grainy in the freezer, so freeze only the ribs and sauce.
Lifting the lid early is the usual mistake. Each peek costs heat and time. Keep it shut until the timer says hour 4, then work fast.
Getting a better sauce
The liquid from this pot is thin but flavorful. Skim the fat with a spoon, then pour it over the plate. If you want it thicker, simmer a cup of it in a saucepan for ten minutes while the meat rests. Keep the thyme stems out of the serving dish, since they stay woody.
Short Ribs With Root Vegetables in One Pot at a glance
- Prep time: 25 minutes
- Cooking time: 8 hours
- Servings: 5 servings
- Ingredients: 12, led by bone-in short ribs, kosher salt, black pepper, oil
Tips for Short Ribs With Root Vegetables in One Pot
Set a timer for hour 4. Vegetables left in for the full 8 hours turn to mush.
Short Ribs With Root Vegetables in One Pot FAQ
How long does Short Ribs With Root Vegetables in One Pot take?
Short Ribs With Root Vegetables in One Pot takes 8 hours of cooking after 25 minutes of prep.
How many people does Short Ribs With Root Vegetables in One Pot serve?
This recipe makes 5 servings.
What do I need to make Short Ribs With Root Vegetables in One Pot?
12 ingredients, led by bone-in short ribs, kosher salt, black pepper, oil. Amounts are in the recipe card above.
Part of: 10 Short Ribs Slow Cooker Recipes: Bone-In vs Boneless and What Changes
