Tender cooked ribs in a delicious, rich sauce, served over creamy mashed potatoes. All cooked in just one pot!
Heat olive oil in a large dutch oven over medium heat. Add onions to the pan and cook for a few minutes, stirring constantly.
Add carrots and cook for 2 more minutes. Remove veggies to a plate.
Add beef broth, salt and freshly ground black pepper. Taste and add more if needed.
Stir in tomato paste. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the liquid.
Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone.
Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
Serve ribs over mashed potatoes with a spoonful of sauce from the pan.