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Beef Short Ribs Stew

A hearty and flavorful beef short ribs stew that warms the heart and fills your home with delightful aromas, perfect for busy weeknights or special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Meat
  • 4 pounds bone-in beef short ribs
Cooking Ingredients
  • 2 tablespoons olive oil
  • to taste Salt and pepper for seasoning
  • 1 large onion, chopped
  • 2 pieces carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup red wine optional; can be substituted with beef broth
  • 4 cups beef broth
  • 1 teaspoon dried thyme
  • 2 pieces bay leaves
  • 2 cups baby potatoes, halved
  • 1 cup frozen peas to be added before serving
  • to taste Fresh parsley, chopped for garnish

Method
 

Preparation
  1. Season short ribs generously with salt and pepper.
  2. Heat olive oil in a large pot or Dutch oven over medium-high heat.
Searing
  1. Add the short ribs in batches and sear on all sides until browned, about 5-7 minutes.
  2. Remove the ribs and set aside.
Vegetable Cooking
  1. In the same pot, add onions, carrots, and celery. Sauté for about 5 minutes until soft.
  2. Add minced garlic and tomato paste, cooking for another minute.
Deglazing and Cooking
  1. Pour in red wine, scraping up the bits stuck to the pot.
  2. Add beef broth, thyme, and bay leaves. Return short ribs to the pot.
  3. Bring to a boil, then reduce heat and simmer for about 2 hours.
Final Touches
  1. After 2 hours, add baby potatoes and simmer for another 30-45 minutes until fork-tender.
  2. Stir in frozen peas just before serving.
Serving
  1. Remove bay leaves and ladle the stew into bowls.
  2. Garnish with fresh parsley and serve.

Notes

Don't skip the searing step for enhanced flavor. Use chuck roast as an alternative to short ribs. Leftovers improve in flavor over time. Can be made in a slow cooker by searing first and cooking on low for 6-8 hours.