Steps:
- In a large mixing bowl, whisk together the tomato paste, cider vinegar, Worcestershire sauce, paprika and dried herbs. Set aside.
- Season the short ribs with 1 tablespoon of the kosher salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat. Transfer to a large piece of heavy-duty aluminum foil and seal tightly. Place the package into a metal pan and put into a cold oven on the middle rack. Set the oven to 250 degrees F and cook for 4 hours.
- Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour. Allow the ribs to sit at room temperature while the liquid is cooling or if serving the next day, place in the refrigerator until ready to finish.
- Retrieve the liquid from the refrigerator and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another time. Place the fat into a large saucier and place over medium heat. Once the fat has melted add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally. Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid reserved from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook for 30 minutes or until the potatoes are fork tender.
- Meanwhile, cut the meat away from the bone, removing the connective tissue and discarding. Once the potatoes are tender, uncover and set the meat atop the vegetables. Cover and continue to cook for 10 minutes. Serve sprinkled with the parsley.
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Shaheer Ahmad
[email protected]I made this stew last night and it was delicious!
Luma Hard
[email protected]This stew is amazing!
Maye Enow
[email protected]I've made this stew several times now and it's always a hit.
Storm Engelbrecht
[email protected]This is the best beef stew I've ever had! The meat is so tender and the vegetables are so flavorful.
Anne Laenens
[email protected]I made this stew last night and it was delicious! The beef was so tender and the vegetables were cooked perfectly.
Suresh Yadav
[email protected]This stew is amazing! I've made it several times now and it's always a hit. The beef is so tender and the vegetables are cooked to perfection.
Dewan Kumar
[email protected]I've made this stew several times now and it's always a hit. It's so easy to make and it's always delicious. I love that I can throw everything in the pot and let it simmer all day. It's the perfect comfort food for a cold winter day.
Naveed Khan
[email protected]This is the best beef stew I've ever had! The meat is so tender and the vegetables are so flavorful. I love the addition of the red wine and the herbs. This is a definitely a keeper recipe.
Nezzoh Montenz
[email protected]I made this stew last night and it was delicious! The beef was so tender and the vegetables were cooked perfectly. I followed the recipe exactly and it turned out great. I will definitely be making this again.
Affiong Whittaker
[email protected]This stew is amazing! I've made it several times now and it's always a hit. The beef is so tender and the vegetables are cooked to perfection. I love that it's a one-pot meal, so it's easy to make on a busy weeknight. Thanks for sharing this recipe!
MursNem Phoreva
[email protected]I've made this stew several times now and it's always a hit. It's so easy to make and it's always delicious. I love that I can throw everything in the pot and let it simmer all day. It's the perfect comfort food for a cold winter day.
Hansal Magar
[email protected]This is the best beef stew I've ever had! The meat is so tender and the vegetables are so flavorful. I love the addition of the red wine and the herbs. This is a definitely a keeper recipe.
Uyi perewari Peter
[email protected]I made this stew last night and it was delicious! The beef was so tender and the vegetables were cooked perfectly. I followed the recipe exactly and it turned out great. I will definitely be making this again.
Jeon Destiny
[email protected]This beef stew is amazing! I've made it several times now and it's always a hit. The beef is so tender and flavorful, and the vegetables are cooked to perfection. I love that it's a one-pot meal, so it's easy to make on a busy weeknight. Thanks for s