Slow-Cooked Beef Short Ribs with Carrots and Onions
Fall-off-the-bone beef ribs simmered with caramelized carrots and onions for a deeply savory, comforting meal. This american-inspired beef ready in about 170 minutes pairs (bone-in) beef short ribs, avocado oil, large, chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs (bone-in) beef short ribs
- 2 tbsp avocado oil
- 1 large, chopped onion
- 2 medium, peeled and chopped into 1-inch pieces carrots
- 4 cloves, minced garlic
- 1 cup (low-sodium, Whole30 compliant) beef broth
- 1 tsp dried thyme
- to taste salt
- to taste black pepper
Instructions
- Step 1: Season the 2 lbs bone-in beef short ribs generously with salt and black pepper.
- Step 2: Heat 1 tbsp avocado oil in a large Dutch oven over medium-high heat. Add short ribs and sear for 4-5 minutes per side until deeply browned.
- Step 3: Add the 1 chopped large onion and 2 chopped medium carrots to the pot. Stir in the 4 minced garlic cloves and cook for 2 minutes until fragrant.
- Step 4: Pour in 1 cup low-sodium beef broth, add 1 tsp dried thyme, and bring to a gentle simmer.
- Step 5: Cover pot, reduce heat to low, and simmer for 2.5-3 hours until meat is fork-tender.
- Step 6: Discard bones, transfer ribs to a serving dish, and spoon sauce and vegetables over top. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Short Ribs with Carrots and Onions take to make?
Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef Short Ribs with Carrots and Onions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (bone-in) beef short ribs from drying out.
Can I substitute ingredients in Slow-Cooked Beef Short Ribs with Carrots and Onions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef Short Ribs with Carrots and Onions for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef Short Ribs with Carrots and Onions?
American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for cold weather! The slow cooking made the meat melt in your mouth, and the onions caramelized beautifully.
- ★★★★★
The short ribs were fall-off-the-bone tender and the carrots added such a lovely sweetness to the sauce.
- ★★★★★
Made this for my wife's birthday and it was a hit—everyone kept asking for seconds on the beef and veggies.
