Short Rib Pot Roast

Short Rib Pot Roast is a hearty, slow-cooked dish featuring bone-in beef short ribs braised until fork-tender in a rich, savory liquid. It typically includes aromatic vegetables like onions, carrots, and celery, along with herbs, broth, and often a splash of red wine. This classic comfort food has roots in American home cooking, with variations found in many culinary traditions that value slow-braised meats.

🍽️ Nutrition at a glance

This dish is high in protein and fat, with minimal carbohydrates unless served with starchy sides. It provides essential nutrients like iron, zinc, and B vitamins, particularly B12. A typical serving (about 6-8 ounces of meat with sauce) can range from 400 to 600 calories, depending on the cut's fat content and added ingredients.

Nutrition breakdown

Calories	450 kcal
Protein	35 g
Carbs	15 g
Fat	28 g
Fiber	2 g
Sugar	4 g
Sodium	850 mg
Potassium	600 mg
Iron	4.5 mg
Zinc	8 mg
Vitamin B12	5 mcg
Niacin (B3)	12 mg
Phosphorus	300 mg
Selenium	35 mcg
Vitamin B6	0.8 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, pot roast represents a tradition of transforming tougher, economical cuts into tender, flavorful meals through patient cooking—a practice valued in many cuisines worldwide. Nutritionally, the slow braising process helps break down collagen in the short ribs, making the meat easier to digest while releasing minerals into the cooking liquid.