Imagine a dish so tender and rich that it transforms an ordinary dinner into an extraordinary culinary experience. Our Braised Short Rib Stew is not just a meal—it's a journey of deep, complex flavors that will transport you to a cozy kitchen filled with warmth and incredible aromas. This American classic promises to be the most succulent, fall-apart-tender stew you've ever tasted, guaranteed to impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lbs short ribs
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 cup red wine
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides.
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a small amount of oil and sear the short ribs until they develop a deep golden-brown crust on all sides, working in batches to avoid overcrowding.
- Remove the browned short ribs and set aside. In the same pot, add diced onions, sliced carrots, and chopped celery. Sauté the vegetables until they begin to soften and develop slight caramelization.
- Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor and deepen the color of the base.
- Pour in the red wine, scraping the bottom of the pot to release any browned bits, and let it simmer and reduce by half.
- Return the short ribs to the pot and add beef broth until the meat is almost completely covered. Bring to a gentle simmer.
- Cover the pot and transfer to a preheated oven at 325°F (165°C). Braise for approximately
- 5 hours, or until the meat is extremely tender and easily falls apart when prodded with a fork.
- Remove from the oven and let rest for 10-15 minutes. Skim off any excess fat from the surface of the stew.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh thyme leaves, alongside crusty bread or over creamy mashed potatoes.
Tips
- Choose the right cut: Look for well-marbled short ribs with good meat coverage for maximum flavor and tenderness.
- Searing is crucial: Take your time to develop a deep golden-brown crust on the meat. This step builds incredible flavor through the Maillard reaction.
- Low and slow is the key: The long, slow braising process is what makes the meat incredibly tender, so don't rush the cooking time.
- Wine matters: Use a good quality red wine you'd actually enjoy drinking. The flavor concentrates during cooking.
- Rest the meat: Allowing the stew to rest helps the flavors meld and makes the meat even more tender.
- Make ahead tip: This stew tastes even better the next day, so consider preparing it in advance for even more developed flavors.
- Don't skip the fat skimming: Removing excess fat ensures a cleaner, more refined final dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 35g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 130mg
