Snowy Night Short Rib Stew Recipe

Name: Snowy Night Short Rib Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs boneless beef short ribs, trimmed of fat and cut into 1 1/2-inch pieces; ⅓ cup flour; ¼ cup olive oil; 1 large onion, chopped; 2 ½ cups dry red wine; 2 ½ cups low sodium chicken broth; 8 carrots, peeled and diced; 2 lbs potatoes, peeled and diced; 1 lb baby portabella mushrooms, halved (or white button mushrooms); 2 sprigs fresh rosemary; 1 teaspoon chopped fresh thyme leave; 2 teaspoons chopped fresh sage leaves; salt; fresh ground black pepper

Servings: persons

4 lbs boneless beef short ribs, trimmed of fat and cut into 1 1/2-inch pieces
⅓ cup flour
¼ cup olive oil
1 large onion, chopped
2 ½ cups dry red wine
2 ½ cups low sodium chicken broth
8 carrots, peeled and diced
2 lbs potatoes, peeled and diced
1 lb baby portabella mushrooms, halved (or white button mushrooms)
2 sprigs fresh rosemary
1 teaspoon chopped fresh thyme leave
2 teaspoons chopped fresh sage leaves
salt
fresh ground black pepper

1
Toss cut short ribs with flour in plastic freezer bag in batches.
2
Heat oil in large Dutch oven until hot, but not smoking.
3
Cook short ribs in batches until well-browned over medium heat, about 8 minutes per batch.
4
Remove short ribs to platter.
5
Discard all but approximately 2 tablespoons fat in bottom of pot.
6
Saute onions in fat until golden over medium heat.
7
Add wine to pot and cook over medium heat, uncovered, until reduced by half, about 10 minutes.
8
Return short ribs to pot and add chicken broth.
9
Bring to a simmer, cover, reduce heat to low, and cook for 2 hours, or until shorts are tender.
10
Stir in carrots, potatoes, mushrooms, rosemary, thyme, and sage.
11
Cover and simmer over low heat an additional 35-40 minutes, or until vegetables are tender.
12
Remove and discard rosemary sprigs.
13
Season with salt and pepper to taste.
14
Serve with garlic mashed potatoes or rice.

1847

kcal

Calories

Fat

Carbs

176

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 14 ingredients. The key ingredients include: 4 lbs boneless beef short ribs, trimmed of fat and cut into 1 1/2-inch pieces, ⅓ cup flour, ¼ cup olive oil, 1 large onion, chopped, and more.

Yes, Snowy Night 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!

Snowy Night Short Rib Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions