RED WINE-BRAISED SHORT RIB STEW WITH POTATOES, CARROTS, AND MUSHROOMS
If you haven't noticed by now, we love braising. This stew wraps itself around your soul and squeezes ever so gently. And while it truly embodies the concept of a one-pot meal, we do like to roast the vegetables separately so they retain their individual flavor, creating even greater depth of flavor.
Provided by Katherine & Ryan Harvey
Categories HarperCollins Beef Rib Dinner Kid-Friendly Soup/Stew Potato Carrot Mushroom One-Pot Meal Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- Prepare the short ribs: In a large oven-safe pot or Dutch oven over medium-high heat, heat the ghee or olive oil.
- Pat the short ribs dry with paper towels and season with the sea salt. Gently place the short ribs in the hot ghee or oil and sear on all sides until golden brown, about 4 minutes per side, turning as needed and searing in batches if needed to avoid overcrowding the pot. Transfer to a plate.
- To the same pot, add the onion, carrot and celery and cook until the veggies begin to brown, stirring as needed to avoid burning, about 5 minutes.
- Add the wine and deglaze the pot, scraping the browned bits loose from the bottom of the pot. Add the thyme and garlic and bring to a simmer. Let the wine reduce by half, about 10 minutes, then remove the pot form the heat.
- Place the browned short ribs into the wine reduction along with the bone broth and let marinate for 1 hour in the refrigerator. Alternatively, you can prepare this dish in advance by letting the ribs marinate for a full 24 hours-well worth it in our opinion.
- Preheat the oven to 350°F.
- Remove the pot from the refrigerator, cover with a lid or aluminum foil, and transfer to the oven to braise for 2 1/2 hours.
- At the 2 hour mark, when 30 minutes remain on the cooking time for the short ribs, prepare the vegetables: On a baking sheet, toss the potatoes, carrots, and mushrooms with the ghee or oil and sea salt. Spread out in and even layer and roast in the oven for 20 to 25 minutes, until the potatoes and carrots are knife-tender.
- Remove the pot with the short ribs from the oven, uncover, and transfer the meat to a plate. Strain the braising liquid into a deep serving dish; discard the solids from the liquid. Add the roasted veggies to the serving dish and stir to distribute evenly. Using your hands or a fork, break the short ribs into chunks and stir in as well. Garnish with a little chopped fresh parsley and serve family style.
- The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.
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Traneah Parker
[email protected]I would give this recipe 10 stars if I could. The short ribs were melt-in-your-mouth tender and the sauce was absolutely divine. I served it over egg noodles and it was the perfect comfort food for a cold winter night.
Binay Gautam
[email protected]This dish was a bit time-consuming to make, but it was worth it. The short ribs were fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was a perfect meal for a special occasion.
Philip kwemoi 980
[email protected]I'm not a big fan of short ribs, but I decided to give this recipe a try. I was pleasantly surprised! The short ribs were tender and flavorful, and the sauce was delicious. I will definitely be making this dish again.
Ada Eraste
[email protected]This recipe was easy to follow and the results were delicious. The short ribs were tender and the sauce was flavorful. I will definitely be making this dish again.
Maman Solo
[email protected]I've made this recipe several times and it's always a hit. The short ribs are always tender and the sauce is always flavorful.
Chloe Napper
[email protected]Wow! This dish is incredible. The short ribs are fall-off-the-bone tender and the sauce is rich and flavorful. I highly recommend this recipe.
md hasan midia
[email protected]This recipe is a keeper! The short ribs were so tender and the sauce was amazing. I served it over egg noodles and it was the perfect meal for a Sunday night.
Hassan Maluleka
[email protected]I made this stew for a dinner party and it was a huge hit! Everyone loved the tender short ribs and the flavorful sauce. I will definitely be making this dish again.
Oyuntuya Jambaldorj
[email protected]Red wine braised short ribs...swoon! This dish was a labor of love, but it was worth every minute. The short ribs were fall-off-the-bone tender and the sauce was rich and flavorful. I served it over mashed potatoes and it was the perfect comfort food
Ahmad Dawod
[email protected]This red wine braised short rib stew was an absolute delight! The meat was incredibly tender and flavorful, and the vegetables were cooked to perfection. The sauce was rich and savory, and it paired perfectly with the mashed potatoes. I will definite