Beef-Rib Pot Roast

Whole30 - Day 5

Dear Whole30 diary: today I created a new recipe, for Beef-Rib Pot Roast. I’ll take more/better photos of it when I inevitably make it again soon (as early as next week, possibly). But I did setup and take a shot of it in my bowl, so wonderfully meaty and flavorful, topped with fresh thyme. I’d also like to make a slow-cooker or instant-pot version of this, because a three hour cook time is inconvenient, to say the least. But I will say that this pot roast is WORTH inconvenience because it’s the best I’ve ever made, by far.

Beef Short-Rib Pot-Roast

The last time I made pot roast was in 2014 so it’s time I made pot roast again. The 2014 version was served over purple cauliflower mash (so fancy!) and also benefitted from a sprinkle of thyme:


My 2018 version is so, so, so delicious. Made without relying on wine to deepen the flavor or flour to thicken the gravy. I also intend to test this out with short-ribs, because while it was delicious with full-length ribs, they were a bit tricky to fit into my pot. Short-ribs would be easier. Anyway, see recipe at the end of this post!

Introducing… “breakfast”

I began testing something else today: hot water with lemon juice and a pinch of pink Himalayan sea salt as breakfast in the morning. I hope it decreases appetite, provides vitamin C and bioflavonoids, and tones up my digestive tract in preparation for meals. We’ll see if it makes any positive impact. 🙂🙃🙂🙃 I try to steer clear of introducing too many variables into my daily routine at the same time, but it’s Whole30 Day 5 and time to try new things! 

Whole30 Day 5 Food

  • Breakfast: hot water with lemon and pink Himalayan salt
  • Lunch: leftover meat sauce from yesterday
  • Dinner: two sevings of Beef-Rib Pot Roast
  • Fluids: black coffee, tea, La Croix

Beef Short-Rib Pot Roast

Prep Time 40 minutes
Cook Time 3 hours
Total Time 3 hrs 40 mins
Serves 6


  • 4 tbsp olive oil
  • 6-8 grass-fed beef shortribs, preferbly bone-in
  • 2 onions, roughly chopped
  • 5-6 carrots, roughly chopped
  • 1 lb fingerly potatoes, cut in half
  • 6 cloves garlic, minced
  • 4 tbsp tomato paste
  • 4 cups grass-fed beef bone broth
  • 2 bay leaves
  • 4 tbsp fresh thyme (or to taste)
  • 1 tbsp fresh rosemary (or to taste)
  • Salt and black pepper, to taste


  1. Pre-heat oven to 350°F.
  2. Season the short ribs heavily on all sides with salt and pepper.
  3. Combine the chopped onions, garlic, carrots, and potatoes in a large bowl and season with salt and pepper. Set aside until needed.
  4. Heat the olive oil in a heavy oven-safe pot with a lid (such as a Dutch oven) over medium-high heat. Sear the short ribs until a nice brown color forms on all sides, about 3-4 minutes per side. Add the vegetables and the tomato paste, stir to distribute the paste. 
  5. Add the bone broth until the vegetables and short ribs are almost (but not fully) submerged. Add the bay leaves. Bring to a boil.
  6. Cover the skillet with the lid cracked to allow steam to escape and transfer to the oven. Cook for 3 hours.
  7. Remove from the oven, and stir in the fresh herbs. Taste, adjust seasoning if necessary, and serve hot.


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