Jar Retaurant Pot Roast Using Boneless Short Ribs
Indulge in the savory decadence of Jar Restaurant Pot Roast, a soul-warming dish crafted with tender boneless short ribs. This recipe transforms a humble cut of meat into a luxurious feast through a slow-braising technique that melds robust red wine, aromatic herbs like thyme and rosemary, and hearty vegetables. The short ribs are first seared to lock in flavor, then simmered in a flavorful tomato-infused broth for hours, resulting in meat that practically melts in your mouth. Strained and reduced, the braising liquid becomes a rich, velvety sauce that coats every bite. Perfectly paired with mashed potatoes, creamy polenta, or artisan bread, this restaurant-quality pot roast is an exquisite dinner centerpiece for any special occasion or comforting family meal.
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Recipe Information
Ingredients
- 3 pounds Boneless short ribs
- 1 tablespoon Kosher salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 3 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 medium Carrots, peeled and cut into large chunks
- 3 stalks Celery stalks, chopped
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 2 cups Red wine (such as Cabernet Sauvignon)
- 4 cups Beef stock
- 1 Bay leaf
- 4 sprigs Fresh thyme sprigs
- 2 sprigs Fresh rosemary sprigs
- 2 tablespoons Butter
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 325°F (165°C).
Season the boneless short ribs generously with kosher salt and black pepper on all sides.
Dredge the short ribs in all-purpose flour, shaking off any excess.
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Work in batches if necessary. Remove the browned short ribs and set them aside.
In the same pot, add the diced onion, carrot chunks, and chopped celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, allowing the tomato paste to darken slightly.
Deglaze the pot by pouring in the red wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine simmer for about 5 minutes to reduce slightly.
Add the beef stock, bay leaf, thyme sprigs, and rosemary sprigs to the pot. Return the seared short ribs to the pot, submerging them in the liquid. Bring the mixture to a gentle simmer.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are fork-tender.
Once the short ribs are cooked, remove the pot from the oven. Carefully transfer the ribs to a plate and strain the braising liquid through a fine-mesh sieve, discarding the vegetables and herbs.
Return the strained liquid to the pot and place it over medium heat. Simmer to reduce the liquid into a rich sauce. Stir in the butter for added richness.
Return the short ribs to the pot, spooning the sauce over them to coat.
Serve the pot roast hot, garnished with freshly chopped parsley. Pair with mashed potatoes, polenta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
5106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 341.5 g | 438% | |
| Saturated Fat | 129.6 g | 648% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 1018 mg | 339% | |
| Sodium | 6796 mg | 296% | |
| Total Carbohydrate | 154.8 g | 56% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 25.7 g | ||
| Protein | 276.1 g | 552% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 470 mg | 36% | |
| Iron | 46.9 mg | 261% | |
| Potassium | 6262 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
