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Melting Beef Short Ribs with Potatoes

5 from 2 votes
Roni Cohen – @ronis_recipes
Gorgeous melt-in-your-mouth short ribs with soft, flavorful potatoes.
Servings: 2


  • Deep baking pan


  • pounds baby gold potatoes
  • pounds beef short ribs
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper


  • cup olive oil
  • 1 tablespoon honey
  • ¾ tablespoon mustard


  • 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.



Can I use other kinds of potatoes?
Absolutely, just cut the potatoes into big chunks if you’re using russet or Idaho.

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