Beef Short Rib Stew Recipes

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SHORT RIB STEW WITH VEGETABLES AND PORT



Short Rib Stew with Vegetables and Port image

Provided by Nancy Fuller

Categories     main-dish

Time 4h

Yield 8 servings

Number Of Ingredients 15

1/4 cup olive oil
4 pounds boneless beef short ribs, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
2 medium yellow onions, cut into 1-inch pieces
6 cloves garlic, smashed and chopped
4 sprigs fresh oregano
4 sprigs fresh thyme
1/4 cup flour
4 cups beef broth
1 bottle red wine, preferably Cabernet Sauvignon
3 large carrots, chopped
3 large parsnips, chopped
2 pounds purple potatoes, scrubbed and halved
1 cup port wine
1/4 cup chopped fresh chives, optional, for garnish

Steps:

  • Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, add the short ribs, sprinkle with salt and pepper, and brown on all sides, about 3 1/2 minutes per side. Remove to a plate and set aside.
  • Lower the heat to medium and add the onions, garlic, oregano and thyme; cook until fragrant, 2 to 3 minutes. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the pot. Bring to a simmer, partially cover, and cook until the meat begins to pull apart easily, 2 hours.
  • Stir in the carrots, parsnips, potatoes and port wine. Bring back to a simmer and cook, partially covered, until the vegetables are tender and cooked through, about 45 minutes.
  • Serve garnished with chopped chives.

QUICK SHORT RIB STEW



Quick Short Rib Stew image

Delicious, tender short ribs combined with a very tasty accompanying stew. Simple ingredients, great taste!!!

Provided by thorky

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h5m

Yield 6

Number Of Ingredients 14

½ cup all-purpose flour for coating
4 pounds beef short ribs
2 tablespoons canola or vegetable oil
1 cup hot water
2 cubes beef bouillon
1 (28 ounce) can diced or stewed tomatoes
2 cloves garlic, thinly sliced
2 medium onions, chopped
6 medium carrots, peeled and sliced
6 medium potatoes, peeled and cubed
3 tablespoons all-purpose flour, dissolved in
1 cup water
1 (15 ounce) can peas, with liquid
Salt and pepper to taste

Steps:

  • Heat a large skillet over medium-high heat. Place 1/2 cup of flour in a heavy plastic bag or large bowl; add the ribs and toss until completely coated. Pour the oil into the preheated pan, heat until shimmering. Shake any excess flour off of the ribs, then add them to the hot oil. Brown well on all sides without burning, about 10 minutes.
  • While the ribs are browning, stir together the hot water and bouillon cubes in a pressure cooker until dissolved. Using tongs, remove the ribs from the skillet, and place into the pressure cooker. Seal according to manufacturer's directions and cook for 25 minutes.
  • After 25 minutes, release pressure, and open cooker according to manufacturer's directions. Pour in the canned tomatoes, garlic, onion, and carrots. Simmer, uncovered until the vegetables are tender, about 20 minutes. Meanwhile, cook the diced potatoes in enough water to cover until tender, about 20 minutes.
  • Remove the meat to a serving platter. Stir together 3 tablespoons of flour with 1 cup of water. Stir into the vegetables, and cook until the sauce thickens, about 5 minutes.
  • Drain the cooked potatoes, and add to the stew along with the can of peas. Heat until warmed through, then season to taste with salt and pepper.

Nutrition Facts : Calories 987.6 calories, Carbohydrate 70 g, Cholesterol 124.4 mg, Fat 61 g, Fiber 9.4 g, Protein 37.9 g, SaturatedFat 24.1 g, Sodium 938.2 mg, Sugar 11.7 g

THE BEST BEEF SHORT RIB STEW



The Best Beef Short Rib Stew image

This stew is absolutely amazing, one of my favorite stews. The short ribs add lots of flavor and fall apart when touched. What's even better about this recipe is its so easy to make. There is no need to stand around the kitchen for hours because it basically cooks itself and it's well worth it.

Provided by Elicia

Categories     Stew

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 8

3 lbs boneless beef short ribs
1 (1 ounce) package hidden valley ranch dressing mix (dry)
1 (1 ounce) package of mccormick brown gravy mix (dry)
1 (1 ounce) package italian seasoning mix (dry)
1 large white onion, thinly sliced
carrot (as many as you like)
idaho potato (as many as you like)
1/2 tablespoon salt (optional)

Steps:

  • Brown your short ribs in a frying pan with a small amount of olive oil.
  • (I used one package of bone in ribs and one package of boneless).
  • Once they're browned, place them in a large pot along with the sliced onions.
  • Now fill the pot up with water. Use enough water to cover your meat.
  • You will now want to add the ranch, Italian, gravy mix, and salt.
  • Once you've added those ingredients, stir them together well, cover your pot, and bring to a boil.
  • Once your stew is boiling reduce the heat to a medium low and let cook for a few hours until the meat is soft and falling apart.
  • Once the meat is finished, add the carrots and potatoes and cook for 30 to 40 more mins on a medium low until your vegetables are tender.
  • Bon appetit :).

Nutrition Facts : Calories 1361, Fat 124, SaturatedFat 53.9, Cholesterol 258.8, Sodium 511.5, Carbohydrate 7.7, Fiber 0.8, Sugar 1.6, Protein 50.2

HEARTY SHORT RIB STEW



Hearty Short Rib Stew image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
2 tablespoons salted butter
2 pounds boneless short ribs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 medium onions, diced
3 carrots, cut into 1-inch pieces
2 tablespoons tomato paste
Two 12-ounce bottles dark beer
2 cups beef stock
3 to 4 dashes Worcestershire sauce
2 sprigs fresh rosemary
2 bay leaves
1/4 cup chopped fresh parsley
12 ounces egg noodles
2 tablespoons salted butter
2 tablespoons chopped fresh parsley

Steps:

  • For the stew: Heat the oil and butter in a Dutch oven over a medium-high heat. Sprinkle the short ribs with salt and pepper, then brown in batches on all sides in the pan, about 3 minutes. Remove and set aside.
  • Add the garlic, onions and carrots to the pan and toss in the drippings. Stir in the tomato paste and allow to cook until it has combined with the vegetables, for 1 minute. Deglaze the pan with the beer and beef stock. Add the Worcestershire sauce, rosemary, bay leaves and the browned short ribs. Cover and cook over a low heat until very tender, 2 to 2 1/2 hours. Stir in the parsley. Remove the rosemary and bay leaves before serving.
  • For the buttered egg noodles: Cook the egg noodles according to the package instructions. Drain and toss with the butter and parsley. Serve the stew over the buttered noodles.

SHORT RIB BEEF STEW WITH ALE



Short Rib Beef Stew With Ale image

What's better than braised short ribs? Short rib stew with ale! Extra hearty and flavorful from the beef bones and nutty brown ale, this beef short rib recipe will stick to your ribs.

Provided by Elise Bauer

Categories     Stew     Dinner     Beef     Beef Stew     Short Ribs

Time 3h45m

Yield 8

Number Of Ingredients 14

1/2 cup flour
2 Tbsp hot paprika
2 teaspoons smoked paprika
Salt
Freshly ground black pepper
4 pounds bone-in beef short ribs, trimmed of excess fat
4 strips thick-cut bacon
1 medium onion, chopped (about 1 1/2 cups)
4 cloves garlic, finely chopped
1 bottle (12 oz.) a malty brown ale (we used Newcastle Brown ale)
1 can (14.5 oz.) whole peeled tomatoes, chopped and juices reserved
2 pounds Yukon Gold or russet potatoes
2 large carrots
1 pound turnips (optional)

Steps:

  • Preheat the oven: Preheat oven to 300°F.
  • Dredge the short ribs: While the bacon is cooking, in a large bowl, whisk together the flour, hot paprika, smoked paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper. Dredge the short ribs in the flour mixture.
  • Remove the bones and excess fat before serving: Spoon off the excess fat (it helps if you have a fat separator ). If you want, remove the bones before serving and cut any big pieces of meat into smaller chunks.

Nutrition Facts : Calories 710 kcal, Carbohydrate 38 g, Cholesterol 183 mg, Fiber 5 g, Protein 47 g, SaturatedFat 18 g, Sodium 566 mg, Sugar 5 g, Fat 42 g, ServingSize Serves 8, UnsaturatedFat 0 g

BEEF SHORT RIBS STEW



Beef Short Ribs Stew image

Make and share this Beef Short Ribs Stew recipe from Food.com.

Provided by Pate8738

Categories     Stew

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 12

2 lbs short rib of beef, cut into 2 pieces
3 tablespoons olive oil
1 large onion, chopped
4 carrots, cut into chunks
3 stalks celery, cut into chunks
2 heads garlic, chopped
3 cups red wine
1/4 cup tomato paste
1 (10 ounce) can beef stock
3 bay leaves
3 sprigs fresh thyme
1 pinch salt and pepper

Steps:

  • Heat oil in a large pot, season ribs and brown evenly and thoroughly.
  • Remove ribs and reserve on a plate, and then add onions, carrot and celery to the pot. Sauté, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized.
  • Add garlic, wine and tomato paste and stir well. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender, and beginning to fall of the bone.
  • Serve with mashed potatoes.

Nutrition Facts : Calories 613.8, Fat 46.5, SaturatedFat 18.7, Cholesterol 86.2, Sodium 275.6, Carbohydrate 14.1, Fiber 2, Sugar 4.2, Protein 18.7

MULTI-COOKER SHORT RIB STEW WITH BISCUIT TOPPING



Multi-Cooker Short Rib Stew with Biscuit Topping image

This recipe was inspired by my family's love of two things-beef stew and biscuits. After years of making the two separately, I put the biscuits right on top. -Janine Talley, Orlando, Florida

Provided by Taste of Home

Time 2h

Yield 8 servings.

Number Of Ingredients 25

1/2 cup all-purpose flour plus 2 tablespoons, divided
1-1/4 teaspoons salt, divided
1/2 teaspoon pepper
2 pounds well-trimmed boneless beef short ribs, cut into 1-1/2-in. pieces
5 tablespoons olive oil, divided
1 large onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 garlic clove, minced
2 tablespoons tomato paste
4 cups beef stock
1 cup dry red wine or additional beef stock
1 teaspoon poultry seasoning
1 bay leaf
1 package (14 ounces) frozen pearl onions, thawed
4 medium carrots, cut into 2-inch pieces
BISCUIT TOPPING:
2 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup cold butter, cubed
2/3 cup 2% milk
Fresh thyme leaves

Steps:

  • In a shallow bowl, mix 1/2 cup flour, 3/4 teaspoon salt and pepper. Dip short ribs in flour mixture to coat all sides; shake off excess. Press saute function on a large multi-cooker; select beef setting. Heat 3 tablespoons oil in inner pot. Brown beef in batches. Remove from insert., Add remaining 2 tablespoons oil, onion, chopped carrot and celery; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Stir in tomato paste and remaining 2 tablespoons flour until blended. Gradually stir in stock and wine until smooth. Return beef to inner pot; stir in poultry seasoning, bay leaf and remaining 1/2 teaspoon salt. Bring to a boil., Lock pressure lid. Press pressure function; select custom setting. Set to long cook time (60 minutes). Start. , Quick-release pressure. Stir in pearl onions and carrot pieces. Lock pressure lid. Press pressure function; select vegetables setting. Press timer; set to 2 minutes. Start., Quick-release pressure. In a small bowl, mix the first 5 biscuit topping ingredients. Cut in butter until crumbly. Gently stir in milk (mixture will be very thick). Drop by scant 1/4 cupfuls over beef mixture. Cover with air-frying lid. Press air-fry function; select bake setting. Press timer; set to 13 minutes. Start. Cook until a toothpick inserted in biscuits comes out clean. Sprinkle with thyme before serving.

Nutrition Facts : Calories 543 calories, Fat 30g fat (13g saturated fat), Cholesterol 78mg cholesterol, Sodium 975mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 3g fiber), Protein 23g protein.

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