Beef Short Rib Stew Recipes

SHORT RIB BEEF STEW WITH ALE

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.

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.

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 :).

BEEF SHORT RIB STEW (SLOW COOKER KALBIJJIM)

Steps:

• In a blender, blend the soy sauce, mirin, sake, black pepper, daikon radish, Asian pear, apple and garlic until smooth.
• Rub the short ribs with the vegetable oil and season with ample kosher salt and freshly ground black pepper. Set a large cast-iron pan over high heat, and, when very hot, sear the ribs until golden-brown on all sides, 3 to 5 minutes per side. Only sear as many ribs as will fit comfortably in the pan; work in batches if necessary. Resist the urge to turn the meat before each surface has formed a crust. Trust us, it will pay off in the end! Drain the seared ribs of their fat.
• Place the seared meat at the bottom of a slow cooker. Add the potatoes, onion, carrot and mushrooms on top. Cover with a layer of rice cakes then pour in soy sauce mixture and stock on top. The sauce may have settled, so give it a good stir before pouring.
• Cook on the slow cooker's low setting until the meat is fork tender and falls off the bone, about 6 hours.
• Alternatively, if not using a slow cooker: If you're not down with the electric cooker, that is very much OK. Sear the meat in a Dutch oven, drain the fat, and layer in the vegetables, rice cakes, sauce and beef stock and bring to a boil. Reduce the heat to very low and simmer gently, stirring occasionally, until the meat is fork tender, about 2 hours.

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.

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.

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.