Slow-Cooked Beef Short Ribs with Carrots and Potatoes
Tender beef short ribs simmered with root vegetables in a rich herb-infused broth, ideal for a comforting family meal. This american-inspired slow cooker ready in about 500 minutes pairs beef short ribs, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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
- 1.5 lbs beef short ribs
- 2 tbsp olive oil
- 1 large, diced onion
- 3 cloves, minced garlic
- 2, peeled and sliced carrots
- 2, peeled and cubed potatoes
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- to taste salt
- to taste black pepper
Instructions
- Step 1: Pat beef short ribs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until browned, about 4 minutes per side.
- Step 3: Add 1 large diced onion and 3 minced garlic cloves, cooking for 2 minutes until softened and fragrant.
- Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute until deepened in color.
- Step 5: Add 2 sliced carrots, 2 cubed potatoes, 1 cup beef broth, 1 tsp dried thyme, and 1 bay leaf. Bring to a simmer.
- Step 6: Cover and transfer to a slow cooker. Cook on low for 6-8 hours until meat is fork-tender.
- Step 7: Remove bay leaf, adjust seasoning, and serve with reserved cooking liquid.
Frequently asked questions
How long does Slow-Cooked Beef Short Ribs with Carrots and Potatoes take to make?
Total time is about 500 minutes (20 min prep + 480 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 Potatoes?
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 beef short ribs from drying out.
Can I substitute ingredients in Slow-Cooked Beef Short Ribs with Carrots and Potatoes?
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 Potatoes 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 Potatoes?
American slow cooker 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
- ★★★★★
Amazing recipe, my husband says it's the best short ribs he's ever had.
- ★★★★★
Perfectly cooked, the carrots and potatoes absorbed all the flavors.
- ★★★★★
Loved the tenderness of the ribs! Made for my family and they were a hit.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
