Oven-Braised Flanken Short Ribs with Crispy Roasted Russets & Honey-Sweet Roasted Carrots

Deeply savory, fall-apart short ribs without the all-day commitment—thanks to flanken-cut ribs that braise quickly. A silky pan gravy and sweet roasted carrots make it feel like a weekend bistro dinner on a weeknight budget.

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Ingredients

Beef Chuck Bone In Flanken Style Short Ribs 1 lb $8.99 sale (was $12.99)
Organic Russet Potatoes 1 lb (about 2 medium)
Cal-Organic Organic Rainbow Carrots (bunch) 1 bunch (about 10–12 oz carrots), peeled if needed
Organic Jumbo Yellow Onion 1 small (or 1/2 large), sliced
Simple Truth Organic Garlic Bulbs 2 cloves, minced
Tomato paste (pantry) 1 tbsp
Beef stock or water (pantry) 1 1/2 cups
Red wine or extra stock (optional, pantry) 1/2 cup
Olive oil (pantry) 1–2 tbsp
Butter (optional, pantry) 1 tbsp
Flour (optional, pantry) 1 tsp (to thicken gravy)
Salt & black pepper (pantry) to taste
Dried thyme or rosemary (pantry) 1/2 tsp
Bay leaf (optional, pantry) 1

Instructions

Prep: Heat oven to 425°F. Pat ribs dry; season generously with salt and pepper. Cut carrots into 3–4 inch lengths. Peel potatoes and cut into 1-inch chunks; keep in cold water.
Sear: Heat an oven-safe Dutch oven or deep skillet on the stove over medium-high with 1 tbsp oil. Brown ribs well, 2–3 minutes per side. Transfer ribs to a plate.
Build braise: Lower heat to medium. Add onion with a pinch of salt; cook until lightly browned, 4–5 minutes. Add garlic and tomato paste; cook 1 minute. Splash in wine (or a bit of stock) and scrape up browned bits. Add stock/water, thyme, and bay leaf.
Braise (fast): Nestle ribs back in. Cover (lid or tight foil) and bake at 425°F for 35–45 minutes, until ribs are tender. (Flanken cuts usually go fast—start checking at 35.)
Roast sides: While ribs braise, drain potatoes and toss with 1 tbsp oil, salt, pepper. Roast on a sheet pan 25–30 minutes, flipping once. Toss carrots with a little oil, salt, pepper; roast on a second pan (or share the pan) for 18–22 minutes until browned and sweet.
Finish gravy: Remove pot from oven. Skim any excess fat. Simmer on the stove 3–5 minutes to reduce. For thicker gravy, whisk 1 tsp flour with 1 tbsp butter (or a little oil) in a small bowl and whisk into simmering liquid; cook 2 minutes.
Serve: Plate ribs with roasted potatoes and carrots. Spoon oniony gravy over everything. Add a crack of black pepper.

Health notes: ~850–950 kcal per serving. Hearty and higher in saturated fat (short ribs), but balanced with a big portion of carrots; keep portions moderate and skim excess fat from the braise for a lighter feel.

Drink pairing: If you like wine: a medium-bodied Syrah/Shiraz. If you prefer beer: a brown ale or porter.

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