Description
This Braised Short Rib Stew is a hearty, comforting dish featuring tender, slow-cooked beef short ribs simmered with mushrooms, potatoes, and carrots in a rich red wine and beef stock broth. Perfect for a cozy family meal, it delivers deep flavors developed through braising and slow simmering, finished with fresh parsley for a bright touch.
Ingredients
Meat and Seasoning
- 8 beef short ribs (about 3 to 4 pounds)
- 1 teaspoon coarse salt
- 1 teaspoon pepper
Cooking Liquids
- 2 tablespoons olive oil
- 1 cup dry red wine (cabernet recommended)
- 4 cups low-sodium beef stock
- 2 cups cold water
Vegetables & Other Ingredients
- 12 ounces sliced mushrooms
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 3 large Yukon gold potatoes, peeled and cubed
- 3/4 cup sliced carrots
- 2 tablespoons flour
- Chopped fresh parsley, for garnish
Instructions
- Season and Sear the Short Ribs: Begin by seasoning the beef short ribs with coarse salt and pepper. Heat a large pot over medium-high heat and add olive oil. Once hot, place the short ribs in the pot and sear them until they develop a deep golden-brown crust, approximately 4 to 5 minutes per side. This step locks in flavor and creates a rich base for the stew.
- Deglaze and Braise: Pour in about 2/3 cup of the dry red wine and let it cook down for 1 to 2 minutes, scraping any browned bits from the bottom of the pot. Reduce the heat to low and cover the pot. Allow the short ribs to braise gently for 2 hours, checking occasionally. If the liquid level gets too low, add more wine, beef stock, or water to maintain a thin layer of liquid on the bottom to prevent burning.
- Cook Vegetables and Prepare Meat: After 2 hours, remove the ribs from the pot and place them aside in a bowl. If there is excess liquid left in the pot, drain some out to avoid an overly watery stew. Add the sliced mushrooms to the pot and sauté until softened and fragrant, about 5 minutes. Next, add diced onions and minced garlic, tossing and cooking for an additional 5 minutes. Pour in the remaining red wine and cook for 2 more minutes to deepen flavor. Remove the meat from the ribs, discarding any large chunks of fat or gristle, and add the shredded beef back to the pot along with beef stock and cubed potatoes. Bring to a boil then reduce heat to low, cover, and simmer for 20 minutes until potatoes are tender.
- Thicken and Simmer with Carrots: While the stew simmers, prepare a slurry by combining cold water and flour in a shaker bottle or jar—shake vigorously for about 30 seconds to the mixture is smooth. Stir the sliced carrots and this flour slurry into the stew. Increase the heat slightly so the stew begins to simmer again. Continue to cook uncovered for 30 minutes, stirring occasionally, until the carrots have softened and the stew has thickened. Adjust seasoning with salt and pepper as needed depending on the beef stock’s sodium level.
- Serve and Garnish: Once the stew is ready, ladle it into bowls and garnish each serving with freshly chopped parsley for a fresh, herbaceous finish. Serve hot and enjoy the rich, tender flavors in every bite.
Notes
- Use low-sodium beef stock to control the salt level in the stew.
- If desired, substitute other root vegetables like parsnips or turnips for carrots to vary flavor and texture.
- Searing the short ribs well is crucial to develop depth of flavor.
- Make sure to remove excess fat and gristle from the meat to ensure a clean, rich broth.
- This stew gets better if made a day ahead as the flavors meld beautifully overnight.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
