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tender beef short ribs

Braised Short Rib Beef Stew

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This luxurious beef short ribs stew features melt-in-your-mouth meat that literally falls off the bone after a slow simmer in red wine. The rich, savory sauce develops incredible depth from caramelized vegetables and aromatic herbs, creating the ultimate comfort food experience perfect for serving over creamy mashed potatoes.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 685
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 3 sprigs fresh thyme
  • 3 bay leaves
  • 3 stalks celery cut into chunks
  • 2 heads garlic chopped
  • 1 large onion chopped
  • 1 (10 ounce) can beef stock
  • 1/4 cup tomato paste
  • 2 pounds beef short ribs cut into 2-inch pieces
  • 4 carrots cut into chunks
  • 3 cups red wine Merlot or Cabernet recommended
  • salt and pepper to taste

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon
  • Sharp knife

Method
 

  1. Heat olive oil in a large, heavy-bottomed pot until shimmering.
  2. Season short ribs generously with salt and pepper. Add to the hot oil and brown thoroughly on all sides, about 8-10 minutes. Remove and set aside on a plate.
  3. Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring frequently and scraping up browned bits from the bottom of the pot until vegetables are caramelized.
  4. Add chopped garlic, red wine, and tomato paste. Stir until well combined.
  5. Pour in the beef stock, then return the short ribs to the pot. Add bay leaves and fresh thyme sprigs.
  6. Bring to a gentle simmer, then lower heat, cover the pot, and cook for 2-3 hours until the meat falls off the bone when gently prodded with a fork.
  7. Remove bay leaves and thyme sprigs before serving.

Nutrition

Calories: 685kcal

Notes

For the best results, choose well-marbled short ribs with a good meat-to-bone ratio. The fat will render down during cooking, creating an incredibly rich sauce. While any drinkable red wine works well, a medium-bodied Merlot or Cabernet Sauvignon is ideal.
This stew tastes even better the next day after flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
Serve over creamy mashed potatoes, buttered egg noodles, or with crusty bread for sopping up the delicious sauce.

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