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SideChef
Recipes
Dairy-Free
Skillet Beef Short Rib Pot Roast

14 INGREDIENTS • 9 STEPS • 3HRS 30MINS

Skillet Beef Short Rib Pot Roast

Recipe

5.0

9 ratings
Pot roast made with tender braised beef short ribs all in the cast iron skillet. Let’s also not forget to mention it’s made in under three hours and entirely Whole30 friendly!
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Pot roast made with tender braised beef short ribs all in the cast iron skillet. Let’s also not forget to mention it’s made in under three hours and entirely Whole30 friendly!
author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com

3HRS 30MINS

Total Time

$4.82

Cost Per Serving

Ingredients

Servings
6
us / metric
Beef Short Ribs
7
Beef Short Ribs
preferbly bone-in
Onion
2
Onions, roughly chopped
Carrot
2 cups
Carrots, roughly chopped
Baby Potato
8 oz
Baby Potatoes, halved
Garlic
3 cloves
Garlic, crushed
Tomato Paste
2 Tbsp
Tomato Paste
Beef Stock
3 cups
Beef Stock
Fresh Thyme
3 sprigs
Fresh Thyme
Bay Leaf
2
Bay Leaves
Button Mushroom
2 1/4 cups
Button Mushrooms, halved
Kosher Salt
to taste
Kosher Salt
Ground Black Pepper
to taste
Ground Black Pepper
Light Olive Oil
as needed
Light Olive Oil
Salt
to taste
Salt

Nutrition Per Serving

VIEW ALL
Calories
567
Fat
28.4 g
Protein
55.8 g
Carbs
19.3 g
Love This Recipe?
Add to plan
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Skillet Beef Short Rib Pot Roast
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author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com

Cooking Instructions

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step 1
Preheat oven to 325 degrees F (160 degrees C).
step 2
Season the Beef Short Ribs (7) heavily on all sides with Kosher Salt (to taste) and Ground Black Pepper (to taste).
step 2 Season the Beef Short Ribs (7) heavily on all sides with Kosher Salt (to taste) and Ground Black Pepper (to taste).
step 3
Combine the Onions (2), Garlic (3 cloves), Carrots (2 cups), and Baby Potatoes (8 oz) in a large bowl and season with Salt (to taste) and Ground Black Pepper (to taste). Set aside until needed.
step 4
Heat Light Olive Oil (as needed) in the skillet over medium-high heat. Sear the short ribs on all sides until a nice brown color forms, about 8-10 minutes.
step 5
Add the vegetables and toss to combine in the pan-juices. Add the Tomato Paste (2 Tbsp) and cook while distributing the paste. Allow to cook for 1-2 minutes.
step 5 Add the vegetables and toss to combine in the pan-juices. Add the Tomato Paste (2 Tbsp) and cook while distributing the paste. Allow to cook for 1-2 minutes.
step 6
Add Beef Stock (3 cups) until the vegetables and short ribs are just about, but not fully, submerged. Add the Fresh Thyme (3 sprigs) and Bay Leaves (2). Bring to a boil and boil for 2 minutes.
step 6 Add Beef Stock (3 cups) until the vegetables and short ribs are just about, but not fully, submerged. Add the Fresh Thyme (3 sprigs) and Bay Leaves (2). Bring to a boil and boil for 2 minutes.
step 7
Carefully cover the skillet with foil and transfer to the oven. Cook for 2 1/2 hours.
step 8
Peel back the foil and add in Button Mushrooms (2 1/4 cups). Cover and cook for another 30 minutes, or until the beef is incredibly tender.
step 8 Peel back the foil and add in Button Mushrooms (2 1/4 cups). Cover and cook for another 30 minutes, or until the beef is incredibly tender.
step 9
Serve with a slice of French bread to soak up the juices.
step 9 Serve with a slice of French bread to soak up the juices.

Tags

Dairy-Free
American
Gluten-Free
Beef
Comfort Food
Shellfish-Free
Dinner
Mushrooms
Potatoes
Vegetables
Soups & Stews
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