Mom's Pot Roast, My Way by Cole Jeans

Mom's Pot Roast, My Way by Cole Jeans

mom's pot roast, my way

by Cole Jeans of Kinfolk


  • 2 lbs Home Place Pastures Beef Short Ribs
  • onion powder, Kosher salt, and black pepper, equal parts (5g each) 
  • 1/4 c. all-purpose flour (32g) 
  • 1 ½ cup pork belly lardon or bacon, diced (300g) 
  • 2 tbsp. olive oil 
  • 1 whole medium onion, diced 
  • 3 whole carrots, diced 
  • 2 whole shallots, peeled and finely minced
  • 2 c. red wine 
  • 2 c. beef or chicken Broth (enough to almost cover ribs) 
  • 2 c. cream of mushroom
  • 2 sprigs thyme 
  • 2 sprigs rosemary 


Mix dry ingredients: Flour, Salt, Pepper, Onion Powder 
Dredge ribs in flour mixture. Set aside. 
In a large Dutch oven, cook the belly lardons or bacon over medium heat until completely crispy and fat is rendered. Remove and set aside. Do not discard grease. 
Add olive oil to Dutch oven with the grease, and raise the heat to 
high. Brown short ribs on all sides, about 45 seconds per side. Remove short ribs and set aside. Lower heat to medium. 
Add onions, carrots, and shallots to the pan and cook for 2 minutes. Pour in wine and scrape the bottom of the pan to release all the browned bits stuck to the bottom - called "fond."
Bring to a boil and cook for 2 minutes. 
Add broth and cream of mushroom, 1 teaspoon Kosher salt, and freshly 
ground black pepper to taste 
Add beef short ribs to the liquid; they should be almost completely 
submerged. Add thyme and rosemary sprigs (whole) to the liquid. 
Put on the lid and place into the oven. Cook at 350 for 1 hour, then reduce heat to 225 and cook for an 
additional 3 hours. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, 
before serving.
Serve pulled short ribs over rice or grits with gravy spooned over top.
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