Beef Short Ribs with Onions Carrots Potatoes

Recipe By: Calphalon Team  -  Originally Published: 10/5/2012


Slow-cook these short ribs in an enamel cast iron Dutch oven, and you'll have a delicious and tender meal that's perfect for an autumn gathering with friends.

  • Servings: Serves 6
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 60 Minutes
  • Level: Beginner
  • Course: Entrée


2 Tbsp. olive oil

4 lb. beef short ribs, trimmed

sea salt and freshly cracked black pepper

1 1/2 c. onion, chopped

3 cloves garlic, chopped

1 c. cherry tomatoes, halved

1/4 c. fresh parsley, coarsely chopped 

1 tsp. fresh thyme leaves

3 c. beef or veal stock

1 c. red wine

1 lb. new potatoes, cut into wedges

3 carrots, cut into 1/2-in. disks

1/2 lb. green beans, trimmed and cut into 3-in. pieces


Adjust the oven rack to the lower third position.  Preheat the oven to 325°F/160°C. 

On the stovetop, heat the oil over medium heat in a 5-qt. Dutch oven.  Season the short ribs with salt and pepper.  In small batches, brown the ribs on all sides, turning only one time. 

Remove the excess oil from the pan, leaving about 1 Tbsp. in bottom of the pan.  Add the onions and garlic and sauté for 2 - 3 minutes until they are tender. 

Add the tomatoes, parsley, thyme leaves and return the ribs to the pan.  Add the beef stock and red wine and bring all to a simmer. 

Cover with the lid and place in the oven for 1 1/2 hours. 

Add the potato wedges and carrots and continue to cook uncovered for 30 minutes. 

Add the green beans, gently mix them into the pan juices and cook for 10 minutes or until beans are tender.  Ribs and vegetables should be tender.  Serve. 

As included with our Calphalon Enamel Cast Iron 5 Qt. Dutch Oven SKU 1820962