Winter Short Rib Stew Recipes

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.

WINTER SHORT-RIB STEW

Steps:

• Heat the oven to 500°F with a rack in the center.
• Place the short ribs in one layer in a medium roasting pan and roast for 25 minutes. Turn the pieces, add the garlic, and roast for 15 minutes more.
• Put the ribs into a tall, narrow stockpot. Spoon off the fat from the roasting pan and pour any juices over the bones.
• Place the roasting pan on top of the stove over medium heat and add ½ cups water. Bring to a boil, scraping any browned bits off the bottom of the pan with a wooden spoon. Pour this liquid over the bones.
• Add the tomatoes, 2 cups water, the bay leaf, two pieces of the orange zest, and the lemon zest. Cover the stockpot and bring to a boil. Uncover, lower the heat, and simmer for 40 minutes.
• Stir in the green beans and 2 cups water. Cover and bring to a boil. Uncover, lower the heat, and simmer for 30 minutes, occasionally poking the beans down into the liquid. Add 2 teaspoons of the salt and simmer for 10 minutes.
• Skim the fat. Add the fennel and the herbs. Bring to a boil. Lower the heat and simmer for 5 minutes. Add the remaining salt, the lima beans, chickpeas, remaining two strips of orange zest, and 2 cups water.
• Bring to a boil, lower the heat, and simmer for 5 minutes. The meat should be falling off the bones. Season with pepper to taste.
• Remove the meat and the bones from the stockpot. Place two pieces of meat (with or without the bones) in each of six bowls and divide the vegetables and liquid evenly over them.

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.

WINTER SHORT-RIB STEW

Steps:

• Place a rack in the middle of the oven, and heat oven to 500 degrees.
• Place the short ribs in one layer in a medium roasting pan, and roast for 25 minutes. Turn the pieces, add the garlic, and roast for 15 minutes more.
• Remove the ribs to a tall, narrow stockpot. Spoon the fat from the roasting pan, and pour any juices over the bones.
• Place the roasting pan on top of the stove over medium heat, and add 1 1/2 cups water. Bring to a boil, scraping any browned bits off the bottom of the pan with a wooden spoon. Pour this liquid over the bones.
• Add the tomatoes, 2 cups water, the bay leaf, 2 pieces of orange zest and the lemon zest. Cover the stockpot, and bring to a boil. Uncover, lower the heat, and simmer for 40 minutes.
• Stir in the barley, the string beans and 2 cups water. Cover, and bring to a boil. Uncover, lower the heat, and simmer for 30 minutes.
• Occasionally poke the string beans down into the liquid. Add 2 teaspoons salt, and simmer for 10 minutes.
• Skim the fat. Add the fennel and the herbs. Bring the pot to a boil. Lower the heat, and simmer for 5 minutes. Add the remaining salt, the lima beans, two strips of orange zest and 2 cups water.
• Bring to a boil, lower the heat, and simmer for 5 minutes. The meat should be falling off the bones.
• Remove the meat and the bones from the stockpot. Place two pieces of meat (with or without the bones) in each of six bowls, and divide the vegetables and liquid evenly over them.

RED WINE-BRAISED SHORT RIB STEW WITH POTATOES, CARROTS, AND MUSHROOMS

Steps:

• Prepare the short ribs: In a large oven-safe pot or Dutch oven over medium-high heat, heat the ghee or olive oil.
• Pat the short ribs dry with paper towels and season with the sea salt. Gently place the short ribs in the hot ghee or oil and sear on all sides until golden brown, about 4 minutes per side, turning as needed and searing in batches if needed to avoid overcrowding the pot. Transfer to a plate.
• To the same pot, add the onion, carrot and celery and cook until the veggies begin to brown, stirring as needed to avoid burning, about 5 minutes.
• Add the wine and deglaze the pot, scraping the browned bits loose from the bottom of the pot. Add the thyme and garlic and bring to a simmer. Let the wine reduce by half, about 10 minutes, then remove the pot form the heat.
• Place the browned short ribs into the wine reduction along with the bone broth and let marinate for 1 hour in the refrigerator. Alternatively, you can prepare this dish in advance by letting the ribs marinate for a full 24 hours-well worth it in our opinion.
• Preheat the oven to 350°F.
• Remove the pot from the refrigerator, cover with a lid or aluminum foil, and transfer to the oven to braise for 2 1/2 hours.
• At the 2 hour mark, when 30 minutes remain on the cooking time for the short ribs, prepare the vegetables: On a baking sheet, toss the potatoes, carrots, and mushrooms with the ghee or oil and sea salt. Spread out in and even layer and roast in the oven for 20 to 25 minutes, until the potatoes and carrots are knife-tender.
• Remove the pot with the short ribs from the oven, uncover, and transfer the meat to a plate. Strain the braising liquid into a deep serving dish; discard the solids from the liquid. Add the roasted veggies to the serving dish and stir to distribute evenly. Using your hands or a fork, break the short ribs into chunks and stir in as well. Garnish with a little chopped fresh parsley and serve family style.
• The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.

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 :).