Best 6 Hearty Short Rib Stew Recipes

SMOKED BEEF SHORT RIB STEW

Steps:

• Preheat smoker to 225 degrees Fahrenheit (we used cherry wood).
• Trim excess fat and membrane off of the ribs, coat in olive oil and salt and pepper. Be sure to get all sides of the beef.
• Place beef on the smoker for about 3 hours, until the color is mahogany and a nice crust has set. After the first hour during the smoke period, start spraying the meat every 15 minutes with your spritz. When the internal temperature of the meat reaches 165 degrees pull it from the smoker (it will continue cooking in the stew to 203 degrees, our desired final temperature).
• Preheat a large ovenproof pot (like a cast iron Dutch oven) to medium heat. Add 1 tablespoon of olive oil then the bacon. Cook until bacon is crispy (8-10 min) then remove bacon and discard most of the bacon drippings.
• Add onions, carrots, and celery to that same pot and cook for 8-10 min, to soften. Add garlic and cook for 1 additional minute. You want the veggies softened, not caramelized.
• Next add the tomato paste, wine, and enough broth to cover the short ribs. Add your reserved smoked beef short ribs, bay leaf, thyme and reserved bacon. Bring to a simmer and cover.
• In a separate medium saucepan, set to medium heat, add 1 tablespoon of butter and the mushrooms and cook for approx 10 minutes, or until nicely browned. You may need to do this in two batches. When cooked add the mushrooms to the pot of stew and cover again.
• After about 90 minutes, in a small bowl mash together 2 tablespoons butter and the flour. Mix into the stew. Continue simmering the dish on the stovetop for an additional 10 minutes to thicken.
• You know the meat is done when it reads 203 degrees Fahrenheit internal temperature. If the meat isn't to your desired tenderness feel free to continue simmering in 20 minute increments until you get to the tenderness and texture you're looking for. If it reduces too much, add more beef stock.
• Just before serving, pull out the thyme and bay leaf and season with a little salt and pepper to taste.
• Serve with your favorite puree to soak up the juices (we like parsnip puree, but celery root puree or even mashed potatoes work great).

SHORT RIB STEW WITH VEGETABLES AND PORT

Steps:

• Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, add the short ribs, sprinkle with salt and pepper, and brown on all sides, about 3 1/2 minutes per side. Remove to a plate and set aside.
• Lower the heat to medium and add the onions, garlic, oregano and thyme; cook until fragrant, 2 to 3 minutes. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the pot. Bring to a simmer, partially cover, and cook until the meat begins to pull apart easily, 2 hours.
• Stir in the carrots, parsnips, potatoes and port wine. Bring back to a simmer and cook, partially covered, until the vegetables are tender and cooked through, about 45 minutes.
• Serve garnished with chopped chives.

SLOW COOKER SHORT RIB STEW

Steps:

• Trim excess fat off of the short ribs and cut them into small 1 1/2 inch bite-size cubes. Season generously with salt and pepper.
• In a skillet, heat oil or butter and brown short ribs on all sides.
• Place garlic, onion, potatoes carrots, and the parsnips and mushrooms if adding, in the bottom of your slow cooker.
• Place meat on top, then add in the diced tomatoes, beef broth, arrowroot flour, teaspoon of salt, pepper, thyme, bay leaf, and red pepper flakes.
• Set slow cooker to low for 8 hours. Once done, remove thyme sprigs and bay leaf, and add additional salt, pepper, paprika, and red pepper flakes as desired.

INSTANT POT BEEF SHORT RIBS

Steps:

• Mix the annatto, salt, cumin, and pepper in a small bowl. Season the ribs on both sides evenly.
• Press the sauté button of your Instant Pot and let it heat for 2-3 minutes.
• Add 2 tablespoons of oil and brown the ribs in batches, about 1 ½ minute per side.
• Do not overcrowd the pot! Use a bit more oil if needed. Transfer the ribs to a plate.
• Add the remaining oil and sauté the onion for about 2-3 minutes, stirring every now and then. Then cook the garlic for 1 minute. Do not let them brown!
• Stir in the tomato paste and water or broth, scraping the pot down with a wooden spoon. Transfer the ribs back to the pot with their juices. Cancel the sauté function! Then, secure the lid, turn the valve to sealing, and set to cook on High Pressure for about 30 minutes.
• For this, I used the meat function of my instant pot. If you would like to cook in a Dutch-oven pot, please read recipe NOTES.
• When the 30 minutes have elapsed, carefully turn the valve to release the pressure quickly, letting all the pressure out.
• Safely open the pot and add the corn, potatoes, okra, and carrots, making sure to submerge them into the liquids as much as possible, especially the corn and potatoes.
• Secure the lid again, turn the valve to sealing, and set on the vegetable or poultry function for about 8 minutes.
• Again, turn the valve to quickly release the pressure, letting all the pressure out. Safely open the pot, taste, and adjust the seasonings.
• Squeeze in the lemon, stir, and add the chopped cilantro/parsley.
• Serve with white rice and pirão (a creamy-polenta-like dish made from pot roast broth and coarse manioc flour) OR instead with mashed potatoes, creamy polenta, grits, pasta, couscous, quinoa, etc. TIP: The pirão recipe is in the recipe notes.

HEARTY SHORT RIB STEW

Steps:

• For the stew: Heat the oil and butter in a Dutch oven over a medium-high heat. Sprinkle the short ribs with salt and pepper, then brown in batches on all sides in the pan, about 3 minutes. Remove and set aside.
• Add the garlic, onions and carrots to the pan and toss in the drippings. Stir in the tomato paste and allow to cook until it has combined with the vegetables, for 1 minute. Deglaze the pan with the beer and beef stock. Add the Worcestershire sauce, rosemary, bay leaves and the browned short ribs. Cover and cook over a low heat until very tender, 2 to 2 1/2 hours. Stir in the parsley. Remove the rosemary and bay leaves before serving.
• For the buttered egg noodles: Cook the egg noodles according to the package instructions. Drain and toss with the butter and parsley. Serve the stew over the buttered noodles.

MEDITERRANEAN STYLE BONELESS BEEF SHORT-RIBS STEW

Steps:

• In a medium bowl, season the short-ribs chunks with 2 teaspoons of the salt and 1 teaspoon of the black pepper.
• In a six quart saute pan, heat 2 tablespoons olive oil over medium-high flame.Note: The oil should be hot but not smoking
• In two to three batches, brown the short ribs. Cook each batch for 4-6 minutes. Remove each batch of meat to a bowl or plate and set aside.Note: Do not overcrowd the pan because the meat will not achieve the desired brownness.
• Add the remaining olive oil to the pan. When the oil is hot, add the onions and saute for about 3 minutes.
• Add the garlic and peppers. Cook for 5 minutes.
• Add the cinnamon, allspice, nutmeg, remaining salt and black pepper. Mix into the vegetables and cook for about 1 to 2 minute until the spices are very fragrant.
• Add the browned short-ribs.
• Add the tomatoes and white wine and stir to combine.
• Bring to a boil. Cover and lower the flame to simmer. Simmer for two and a half to three hours until, when tested with a fork, the meat is very tender and pulls apart.
• Plate, Garnish with some chopped tomatoes and serve with your favorite side dish and Enjoy!