Braised Short Rib Stew
User Reviews
5
Braised Short Rib Stew
Description
In this Braised Short Rib Stew, large beef short ribs are seasoned and browned to develop a robust crust before cooking gently in a combination of red wine and stock. The slow braising breaks down the meat to a tender state, while the remaining cooking liquid is enriched by sautéed mushrooms, onions, and garlic. Potatoes and carrots added later absorb the savory broth, making the stew hearty and filling. A bit of flour is used to thicken the stew to a stew-like consistency without overpowering the flavors.
The stew presents a balance of bold beef flavors and the mild sweetness of root vegetables, with a silky texture achieved by the gentle simmer and slow cooking. The dish works well served alongside crusty bread or a simple green salad to lighten the meal.
This recipe recommends careful attention to the liquid levels during cooking to maintain the proper moisture and to replenish as needed with wine, beef stock, or water. Removing excess fat or gristle from the meat before adding it back to the stew contributes to a cleaner flavor and texture.
Ingredients
- 8 beef short ribs about 3 to 4 pounds
- 1 teaspoon salt coarse
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup dry red wine I used cabernet
- 12 ounces mushroom sliced
- 1 onion diced, sweet
- 2 garlic minced, cloves
- 3 potato peeled and cubed, large Yukon Gold
- 4 cups beef stock low-sodium
- 2 cups water cold
- 2 tablespoons flour
- 3/4 cup carrot sliced
- parsley chopped, fresh
Instructions
- Season the short ribs with the salt and pepper. Heat a large pot over medium-high heat and add the olive oil. Once it’s hot, add the short ribs and sear them until deeply golden, about 4 to 5 minutes. Add in 2/3 cup red wine and let cook for 1 to 2 minutes, the reduce the heat to low and cover. Cook the short ribs for 2 hours, checking on them occasionally. If the liquid cooks off, add more in the form of wine, beef stock or water just so there is a thin layer on the bottom of the pot.
- After 2 hours, remove the ribs from the pot and place them in a bowl. There should be a bit of liquid left in the pot (if there seems to be a lot, drain some). Add the mushrooms and cook, stirring until softened, about 5 minutes. Add in the onions and garlic, stirring to toss. Cook for 5 minutes. Add the remaining wine and cook for 2 minutes more. Remove the beef from the ribs, discarding any large chunks of fat or gristle. Add the beef, beef stock and potatoes to the pot. Bring the mixture to a boil then cover and reduce the heat to low. Cook for 20 minutes, or until the potatoes just soften.
- Place the cold water in a shaker bottle. Add the flour to the water and cover the bottle (or jar) and shake for 30 seconds to make a slurry. Add the carrots and the slurry to the stew and stir well. Increase the heat a bit until the stew is simmering. Let it cook for 30 more minutes, stirring occasionally, until the carrots are softened. Taste and season additionally with salt and pepper if needed – this will depend on the sodium level of your stock.
- Serve with freshly chopped parsley on top.
User Reviews
Overall Rating
5
You'll Also Love
