Short Rib Stew Recipe

Name: Short Rib Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces; 1/4 cup all-purpose flour; 3 tablespoons extra-virgin olive oil; 2 cups dry red wine; 3 cups veal or chicken stock; 6 carrots, cut into 1/2-inch dice; 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice; 3 medium parsnips, peeled and cut into 1/2-inch dice; 1 large onion, cut into 1-inch dice; 1/2 pound cremini mushrooms, quartered; 1 tablespoon thyme leaves, chopped; 8 sage leaves, coarsely chopped; Kosher salt and freshly ground pepper

Servings: persons

3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
1/4 cup all-purpose flour
3 tablespoons extra-virgin olive oil
2 cups dry red wine
3 cups veal or chicken stock
6 carrots, cut into 1/2-inch dice
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
3 medium parsnips, peeled and cut into 1/2-inch dice
1 large onion, cut into 1-inch dice
1/2 pound cremini mushrooms, quartered
1 tablespoon thyme leaves, chopped
8 sage leaves, coarsely chopped
Kosher salt and freshly ground pepper

1
In a large bowl, toss the short ribs with the flour.
2
In a large enameled cast-iron casserole, heat the oil.
3
Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch.
4
Discard the oil.
5
Return the meat and any juices to the casserole.
6
Add the wine and boil until reduced by half, 8 minutes.
7
Add the stock and bring to a simmer.
8
Cover and cook over low heat until the meat is tender, 2 hours.
9
Skim any fat from the stew.
10
Stir in the carrots, potatoes, parsnips, onion, mushrooms, thyme and sage.
11
Cover and simmer over low heat until the vegetables are tender, about 35 minutes.
12
Season with salt and pepper and serve.

1635

kcal

Calories

Fat

Carbs

167

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 13 ingredients. The key ingredients include: 3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces, 1/4 cup all-purpose flour, 3 tablespoons extra-virgin olive oil, 2 cups dry red wine, and more.

Yes, Short Rib Stew 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!

Short Rib Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions