Kendra’s Slow-Roasted Short Ribs

Ingredients

• 907 g (2 lb)whole short ribs
• 85 g (6 tbsp)Kerrygold butter
• Manygarlic cloves, chopped
• 1yellow onion, quartered
• 2shallots, sliced
• 473 ml (2 cups)beef broth
• 237 ml (1 cup)red wine
• 454 g (1 lb)tricoloured potatoes
• 454 g (1 lb)tricoloured carrots
• To tastefresh thyme
• To tastefresh rosemary
• To tasteItalian seasoning blend, adobo (or salt), and pepper

Instructions

1. 1

   Prepare the vegetables

   Heat the oven to 177°C (350°F). Chop the garlic, quarter the onion and slice the shallots. Halve the potatoes for even cooking; leave the carrots whole, or cut larger ones to roughly the same width.

2. 2

   Season the ribs

   Rub the seasonings over both sides of the short ribs. Set a pot over medium heat, ready to brown the meat.

3. 3

   Melt the butter

   Add the butter to the pot and let it melt until it begins to bubble.

4. 4

   Brown the ribs

   Put the ribs in the pot and brown each side for at least 2 minutes. Leave them in place until you are ready to turn them.

5. 5

   Add aromatics

   As the final side browns, add the shallots, garlic and herbs. Reduce the heat to low-medium.

6. 6

   Add vegetables

   Add the onion, potatoes and carrots. Season them to taste so they are not bland; the original method suggests Italian seasoning and some extra salt.

7. 7

   Pour in liquids

   Pour in the beef broth and red wine to cover the meat and vegetables. Let the pot simmer on the hob for a few minutes, then transfer it to the heated oven.

8. 8

   Slow-roast ribs

   Cook for 2 to 2.5 hours.

9. 9

   Serve the meal

   Take the pot out of the oven, plate the ribs and vegetables, and serve.

What are slow-roasted short ribs?

Short ribs are a cut of beef taken from the rib area and are well suited to slow cooking. This version combines them with potatoes, carrots, wine and broth for a hearty one-pot meal.

The recipe’s approach is straightforward: brown the meat first, then let it cook gently in liquid. That gives the pot a savoury base while the long oven stage helps the ribs become tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 30g protein, 40g carbs, 40g fat.

The potatoes and carrots provide most of the carbohydrates, while the short ribs contribute protein and much of the fat. Butter and the fat in the ribs also add saturated fat, so serve with a generous portion of green vegetables if you want to balance the plate.

Choosing the ingredients

Ribs: The recipe calls for whole short ribs. If they are bone-in, allow for the bones when judging how much meat will end up on each plate.

Potatoes and carrots: Halving the potatoes helps them cook more evenly, while smaller carrots can be left whole. Cut larger carrots to a similar width so the vegetables finish at a similar pace.

Why brown the ribs first?

Browning: Leave each side undisturbed for at least 2 minutes before turning. Moving the ribs too soon can interrupt browning and make them harder to turn cleanly.

Butter: Wait until it is bubbling before adding the meat. Keep an eye on the heat as you brown the ribs, especially once the garlic and shallots go into the pot.

Cooking until tender

Timing: The recipe gives a roasting window of 2 to 2.5 hours after the pot goes into the oven. Start checking towards the earlier end, as the size and shape of the ribs can affect how quickly they cook.

Doneness: The method does not specify a precise internal temperature or tenderness test. The aim is tender ribs; if they are still firm, return the covered pot to the oven and continue cooking.

The wine and broth

Broth: Beef broth supplies the savoury cooking liquid. The recipe says to cover the meat and vegetables, so use the amount listed and check how it sits in your pot before transferring it to the oven.

Wine: Red wine adds another layer of flavour to the braising liquid. Use a wine you are happy to cook with, rather than one that tastes harsh or unpleasant on its own.

Serving the ribs

The potatoes and carrots are cooked alongside the beef, making this a complete main course from one pot. Spoon some of the cooking liquid over the ribs and vegetables when serving.

A simple green salad or steamed green vegetables can add freshness alongside the rich, slow-cooked meat. Bread is another option for soaking up the juices.

Recipe notes & tips

• Pat the ribs dry before seasoning if they are wet, so they brown more readily.
• Brown the ribs in batches if they do not fit in a single layer.
• Cut larger carrots to a similar width to help them cook evenly.
• Add the garlic and shallots only as the final side browns, as the recipe directs.
• Check the ribs near the two-hour mark and continue cooking if they are not yet tender.

Variations

• Use a different potato: Replace the tricoloured potatoes with another waxy variety, cut to a similar size.
• Add mushrooms: Tuck halved mushrooms into the pot with the other vegetables.
• Change the herbs: Use extra thyme or rosemary to suit your preference.
• Adjust the seasoning: Choose adobo or salt as the recipe’s seasoning base, then add pepper to taste.
• Skip the wine: Replace it with extra beef broth for a wine-free version.

Common mistakes to avoid

• Moving the ribs too soon: Leave each side alone for at least 2 minutes before turning so it has time to brown.
• Crowding the pot: Brown the ribs in batches if needed, rather than stacking them.
• Cutting vegetables unevenly: Halve the potatoes and cut oversized carrots to a similar width for more even cooking.
• Adding garlic too early: Add it with the shallots and herbs as the final side browns to reduce the chance of scorching.
• Stopping before the ribs are tender: Continue cooking in the oven if the meat is still firm when checked.

How to store

Cool leftovers and refrigerate them in an airtight container for up to 3 days. Reheat gently in a covered pot on the hob or in the oven with some cooking liquid, until piping hot throughout.

Frequently asked questions