Melting Beef Short Ribs with Potatoes
Gorgeous melt-in-your-mouth short ribs with soft, flavorful potatoes.
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Servings: 2
- Deep baking pan
INGREDIENTS
- 1½ pounds baby gold potatoes
- 2½ pounds beef short ribs
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Sauce:
- ⅓ cup olive oil
- 1 tablespoon honey
- ¾ tablespoon mustard
INSTRUCTIONS
- Preheat the oven to 400 F (200 C).
- Mix the olive oil, honey and mustard in a small bowl.
- Line up a deep baking pan with parchment paper, add a layer of baby gold potatoes and place the short ribs on top.
- Pour the sauce over the short ribs and sprinkle salt and black pepper.
- Cover with parchment paper and tin foil and bake for 3 hours.
- Uncover and bake for another 25 minutes.
MY NOTES
FAQ
| Can I use other kinds of potatoes? Absolutely, just cut the potatoes into big chunks if you’re using russet or Idaho. |
