Today I created a new recipe, for Beef-Rib Pot Roast. I’ll take more/better photos of it when I inevitably make it again soon (as early as next week, possibly). But I did set up and take a shot of it in my bowl, so wonderfully meaty and flavorful, topped with fresh thyme. I’d also like to make a slow-cooker or instant-pot version of this, because a three hour cook time is inconvenient, to say the least. But I will say that this pot roast is WORTH inconvenience because it’s the best I’ve ever made, by far.
The last time I made pot roast was in 2014, so it’s time I made pot roast again. The 2014 version was served over purple cauliflower mash (so fancy!) and also benefitted from a sprinkle of thyme.
My 2018 version is so, so, so delicious. Made without relying on wine to deepen the flavor, or flour to thicken the gravy. I also intend to test this out with short-ribs, because while it was delicious with full-length ribs, they were a bit tricky to fit into my pot. Short-ribs would be easier.
Season the short ribs heavily on all sides with salt and pepper.
Combine the chopped onions, garlic, carrots, and potatoes in a large bowl and season with salt and pepper. Set aside until needed.
Heat the olive oil in a heavy oven-safe pot with a lid (such as a Dutch oven) over medium-high heat. Sear the short ribs until nice brown color forms on all sides, about 3-4 minutes per side. Add the vegetables and the tomato paste, stir to distribute the paste.
Add the bone broth until the vegetables and short ribs are almost (but not fully) submerged. Add the bay leaves. Bring to a boil.
Cover the skillet with the lid cracked to allow steam to escape and transfer to the oven. Cook for 3 hours. Remove from the oven, and stir in the fresh herbs. Taste, adjust seasoning if necessary, and serve hot.