Short Rib Stew

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When 2008 F&W Best New Chef Ethan Stowell was growing up, his father was the family cook; beef stew was one of his specialties. Unlike his dad, who favored rump roast, Stowell uses short ribs, a marbled cut that turns fabulously succulent and tender when slow-simmered.

Short Rib Stew
Photo:

Maxwell Cozzi

Active Time:
45 mins
Total Time:
3 hrs 30 mins
Yield:
8 servings

Ingredients

  • 3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces

  • 1/4 cup all-purpose flour

  • 3 tablespoons extra-virgin olive oil

  • 2 cups dry red wine

  • 3 cups veal or chicken stock

  • 6 carrots, cut into 1/2-inch dice

  • 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice

  • 3 medium parsnips, peeled and cut into 1/2-inch dice

  • 1 large onion, cut into 1-inch dice

  • 1/2 pound cremini mushrooms, quartered

  • 1 tablespoon thyme leaves, chopped

  • 8 sage leaves, coarsely chopped

  • Kosher salt

  • Freshly ground black pepper

Directions

  1. Short Rib Stew

    Maxwell Cozzi

    Ingredients.

  2. Short Rib Stew

    Maxwell Cozzi

    In a large bowl, toss the short ribs with the flour.

  3. Short Rib Stew

    Maxwell Cozzi

    In a large enameled cast-iron casserole, heat the oil.

  4. Short Rib Stew

    Maxwell Cozzi

    Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch. Discard the oil.

  5. Short Rib Stew

    Maxwell Cozzi

    Return the meat and any juices to the casserole. Add the wine and boil until reduced by half, 8 minutes.

  6. Short Rib Stew

    Maxwell Cozzi

    Add the stock and bring to a simmer. Cover and cook over low heat until the meat is tender, 2 hours.

  7. Short Rib Stew

    Maxwell Cozzi

    Skim any fat from the stew.

  8. Short Rib Stew

    Maxwell Cozzi

    Stir in the carrots, potatoes, parsnips, onion, mushrooms, thyme, and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes.

  9. Short Rib Stew

    Maxwell Cozzi

    Season with salt and pepper and serve.

Suggested Pairing

Juicy, berry-rich Shiraz.

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