The Best Beef Short Rib Stew Recipes

SHORT RIB STEW WITH VEGETABLES AND PORT

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

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.

HEARTY SHORT RIB STEW

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.

BEEF SHORT RIB STEW

Steps:

• BROIL ribs 6-inches from heat until well-browned, about 10 minute Place vegetables in bottom of slow cooker. Place ribs on top of vegetables.
• COMBINE beer, 6 tablespoons mustard and 2 tablespoons Worcestershire. Pour over all. Cover pot. Cook on high-heat setting for 5 hours (or 10 hours on low setting) until meat is tender. Remove meat and vegetables with slotted spoon to platter; keep warm.
• SKIM fat from broth. Pour broth into saucepan. Whisk cornstarch mixture into broth and simmer 2 minute until thickened, stirring often. Stir in remaining 2 tablespoons mustard and 1 tablespoons Worcestershire; heat through.
• SERVE gravy with meat and vegetables.

BEEF SHORT RIBS STEW

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.

THE BEST BEEF SHORT RIB STEW

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 :).