Braised Short Rib Stew is a deeply flavored dish of succulent chunks of beef short ribs slow cooked in a red wine and mushroom broth until the meat is meltingly tender. Towards the end of cooking, potatoes, carrots and pearl onions are added to the beef and soak up some of the rich, flavorful sauce. The end result is mouth watering delicious.
While the stew cooks in about three hours, this is a recipe that benefits from preparing it a day ahead of time. The flavor of the dish develops over time and the cooking liquid can be defatted after being refrigerated which is a win, win situation as far as I’m concerned.
Braised Short Rib Stew
Recipe serves two, adjust accordingly Preheat oven to 325 degrees
- boneless beef short ribs, 2 per person about 6 inches long by 1 inch thick, cut in half
- 1 c. red wine
- 5 cloves garlic, chopped
- 2 sprigs fresh rosemary
- 6 sprigs fresh thyme
Place short ribs, wine, garlic, rosemary and thyme in a ziplock bag, seal and refrigerate. Let marinate for 3 hours or up to 24 hours. Remove the short ribs and dry thoroughly. Reserve the marinade and herbs.
- 2 – 3 Tbsp. olive oil
- salt and pepper to taste
- 1 large onion, chopped
- 1 large carrot, chopped
- 1 stick of celery, chopped
- 2 bay leaves
- 1 c. mushroom broth (made by soaking several pieces of dried porcini mushroom in boiling water, then strained through a coffee filter to remove any sediment)
- 4 c. beef broth
- 1 additional c. red wine
- 1 Tbsp. tomato paste
- 1 tsp. anchovy paste
Heat oil a heavy ovenproof pot or Dutch oven. Season the dried short ribs and brown well on all sides in batches (do not overcrowd), add a little more oil if necessary. When brown remove to a plate.
Add the chopped vegetables to the pot, stirring up all the brown bits, and sauté until tender and light brown. Add the reserved marinade and herbs, cook until the liquid is reduced by half. Return the meat to the pot.
Add the bay leaves, both broths, additional wine, and the tomato and anchovy pastes. Bring the ingredients to a simmer, cover the pot and place in the oven. Braise for 2 1/2 to 3 hours until the meat is tender. (The stew can also be cooked on the stove top at a low simmer, if you wish). Remove from the oven to cool, then refrigerate covered overnight.
Remove any congealed fat, then gently rewarm stew on the stove top. Remove the meat to a bowl, strain sauce, discarding the vegetables and herbs. Put the sauce back into the pot along with the meat. Taste the sauce and adjust the seasonings, if necessary.
- 2 c. Yukon gold potatoes, peeled, and cubed
- 4 carrots, peeled and cut into chunks
- 1 c. frozen pearl onions
Now add the potatoes and carrots to the pot and cook uncovered on medium high for ten minutes. Add the pearl onions and cook until the vegetables are tender. If the sauce is too thin, make a slurry with 1 Tbsp. flour and a little red wine and add to the sauce. Cook, stirring gently, for a few minutes more, until the sauce reaches the desired consistency. Serve the stew in warm bowls.
The braised short rib stew is perfect for a chilly night when you are looking for a heartier, comforting meal. Since I like to make this dish a day ahead of time so that the flavors can meld to produce a rich, flavorful sauce, I find that it’s a perfect meal to share with friends. I suggest making extra as I believe your guests will be asking for a second helping.