Prep time 15 minutes

Cook time 3 hours, 20 minutes


2 1/2 to 3 lbs. bone-in beef short ribs (about 4-inches long)

1 tsp. each salt and ground black pepper

1 Tbsp. vegetable oil

1/3 cup all-purpose flour

1 cup diced yellow onion

4 fresh thyme sprigs or 1/2 tsp. dried thyme

2 tsp. minced garlic

1 jar (32 oz.) College Inn® Culinary Stock® Savory Beef

4 medium red potatoes (about 1 1/4 lbs.), quartered

1/2 of a 2 lbs. cauliflower, cut into larger flowerets (1 1/2-inch)

3 medium carrots, cut into 1-inch pieces

2 Tbsp. chopped fresh parsley, plus more for garnish


  1. Season beef with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Add beef and brown on 2 to 3 sides for 8 to 10 minutes total. Transfer to a large bowl, sprinkle with the flour, and toss to coat; set aside.

  2. Add onion to pan; cook 3 minutes over medium heat or until softened. Stir in thyme and garlic; cook 30 seconds. Add stock and scrape up browned bits from the pan bottom. Return beef and any remaining flour to the pan; bring to a boil over high heat. Reduce heat to low, cover, and simmer 2 hours, stirring and scraping the bottom of the pot every 30 minutes, until short ribs are tender.

  3. Stir in potatoes, cauliflower and carrots, submerging in the cooking liquid as much as possible. Cover and cook 45 minutes, stirring and scraping the bottom of the pot every 15 minutes, until vegetables are tender.

  4. Using a slotted spoon, transfer the vegetables to a large bowl and the short ribs to a plate, leaving the sauce in the pot. Let the sauce cool for 5 minutes before removing the fat using a ladle. Meanwhile, mash the vegetables, then stir in the parsley and season to taste with salt and pepper.

  5. To serve, spoon sauce over short ribs and vegetable mash, then sprinkle with parsley.

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