Red Wine-Braised Short Rib Stew With Potatoes, Carr

Name: Red Wine-Braised Short Rib Stew With Potatoes, Carrots, And Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon ghee or olive oil; 3 pounds boneless short ribs, trimmed; 1 tablespoon sea salt; 1 onion, peeled and chopped; 1 carrot, scrubbed and chopped; 1 celery stalk, chopped; 1 cup port or red wine; 6 sprigs fresh thyme; 4 whole garlic cloves; 2 cups; Chopped fresh flat-leaf parsley, for serving; 2 potatoes, diced; 2 carrots, peeled and diced; 8 shiitake mushrooms, stems removed, caps chopped; 1 tablesepoon ghee or olive oil; 1 teaspoon sea salt

Servings: persons

1 tablespoon ghee or olive oil
3 pounds boneless short ribs, trimmed
1 tablespoon sea salt
1 onion, peeled and chopped
1 carrot, scrubbed and chopped
1 celery stalk, chopped
1 cup port or red wine
6 sprigs fresh thyme
4 whole garlic cloves
2 cups
Chopped fresh flat-leaf parsley, for serving
2 potatoes, diced
2 carrots, peeled and diced
8 shiitake mushrooms, stems removed, caps chopped
1 tablesepoon ghee or olive oil
1 teaspoon sea salt

1
Prepare the short ribs: In a large oven-safe pot or Dutch oven over medium-high heat, heat the ghee or olive oil.
2
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.
3
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.
4
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.
5
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.
6
Preheat the oven to 350u00b0F.
7
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.
8
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.
9
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.
10
The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.

538

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon ghee or olive oil, 3 pounds boneless short ribs, trimmed, 1 tablespoon sea salt, 1 onion, peeled and chopped, and more.

Yes, Red Wine-Braised Short Rib Stew With Potatoes, Carrots, And Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Wine-Braised Short Rib Stew With Potatoes, Carrots, And Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions