Soups & Stews
Hearty Beef Stew
Chunks of tender beef simmered with potatoes, carrots, and a rich savory broth. The ultimate cold-weather bowl.
Soups & Stews
Free recipe
Braised Short Rib Stew
Fall-apart short ribs braised in red wine with root vegetables. A luxurious stew worth the slow simmer.
in the kitchen
Ingredients
- 4 lbs bone-in short ribs
- 2 cups dry red wine
- 3 cups beef broth
- 2 carrots, chunked
- 1 onion, diced
- 3 tablespoons tomato paste
- 4 cloves garlic, smashed
- 2 sprigs fresh rosemary
Method
- Sear the seasoned short ribs on all sides until deeply browned.
- Saute the onion, carrots, garlic, and tomato paste in the rendered fat.
- Deglaze with red wine, add the broth and rosemary, and return the ribs.
- Braise covered at 325 degrees for three hours until the meat falls off the bone.
Cook's note: Nutrition and timing are approximate. Always cook proteins and seafood to a safe internal temperature. See our disclaimer.
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