Roasted Beef Short Rib Recipe

Prepare the Beef

Preheat your oven to 300°F (150°C). Season the beef short ribs with salt and black pepper on all sides.

Sear the Ribs

In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs for about 4-5 minutes on each side until browned. Remove and set aside.

Cook the Vegetables

In the same pot, add chopped carrots and sauté for 3-4 minutes until slightly softened. Add the beef stock and fresh thyme, then return the short ribs to the pot.

Roast the Ribs

Cover the pot and place it in the preheated oven. Roast for about 3 hours, or until the meat is tender and falling off the bone.

Prepare Whipped Potatoes

While the beef is roasting, peel and chop potatoes. Boil in salted water until tender, then drain. Mash with wet gouda and season with salt and pepper to taste.

Make the Hickory Jus

Once the ribs are done, remove them from the pot and strain the cooking liquid. Bring the liquid to a boil and reduce until thickened slightly.

Serve

Plate the whipped potatoes, add the roasted short ribs on top, drizzle with hickory jus, and garnish with crispy onion rings.