Beef Short Rib Stew Recipe

Short Rib Stew

4.0

(1,595)

1 Review

Hearty, warming, and supremely satiating, this slow-simmered beef short rib stew is just the dish to cozy up to during the chillier months.

Ethan Stowell

Updated on February 11, 2024

Active Time:

45 mins

Total Time:

3 hrs 30 mins

Yield:

8 servings

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.

Frequently asked questions

Is it necessary to brown meat before stewing?

Browning the short ribs is the first step in building this stew's deep, rich flavor; here, the meat is tossed in flour and then browned in batches. The flour aids in caramelization, provides a bit of texture to the exterior, and helps thicken the stew; cooking in batches ensures the pan isn't overcrowded so that the beef can be easily browned on all sides.

What is the secret to tender beef stew?

The key to achieving perfectly tender short rib stew is not to rush it. A long, slow cook not only infuses the beef with incredible flavor but is essential to fully break down the meat's tough muscle fibers. Let "slow and low" be your mantra and you'll be rewarded with bite after bite of tender, delicious stew.

Notes from the Food & Wine Test Kitchen

If browning the meat is the first step in developing flavor complexity, and the next is simmering the stew long enough to marry all the ingredients, then the last — though not required — is allowing the flavors to fully meld by resting the stew once it's finished cooking. Just like most other soups and stews, this one will taste even better the day after it's made, so bring on the leftovers!

Suggested pairing

We like a juicy, berry-rich Shiraz with this short rib stew.

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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

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Gather the ingredients.
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In a large bowl, toss the short ribs with the flour.
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In a large enameled cast-iron casserole, heat the oil.
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Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch. Discard the oil.
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Return the meat and any juices to the casserole. Add the wine and boil until reduced by half, 8 minutes.
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Add the stock and bring to a simmer. Cover and cook over low heat until the meat is tender, 2 hours.
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Skim any fat from the stew.
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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.
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Season with salt and pepper and serve.