Beef Short-Rib Pot Roast

Prep Time 40 minutes
Cook Time 3 hours
Total Time 3 hours, 40 minutes
Yields 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.


© 2018 Fresh Planet Flavor. All rights reserved.