Slow-Braised Short Rib Stew
A hearty slow-braised short rib stew with root vegetables and red wine — the ultimate fall dinner idea delivering rich, fork-tender beef at around 520 calories per serving.
25m
4
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Ingredients
- 3 lbs bone-in beef short ribs (about 4 large pieces)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, roughly chopped
- 3 medium carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 3 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1.5 cups dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups low-sodium beef broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 lb baby Yukon gold potatoes, halved
- 1 cup parsnips, peeled and cut into 1-inch chunks
- 1 tablespoon fresh flat-leaf parsley, chopped, for garnish
Instructions
- 1
Season and Sear the Short Ribs
Preheat your oven to 325°F (163°C). Pat the short ribs completely dry with paper towels — this is essential for a good sear. Season all sides generously with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the short ribs for 3–4 minutes per side until a deep mahogany crust forms. Transfer seared ribs to a plate and set aside.
- 2
Sauté the Aromatics
Reduce the heat to medium. Pour off all but about 1 tablespoon of fat from the Dutch oven. Add the onion, carrots, and celery, scraping up any browned bits from the bottom of the pot. Cook, stirring occasionally, for 5–6 minutes until the vegetables begin to soften. Add the garlic and cook for another 1 minute until fragrant.
- 3
Add Tomato Paste and Deglaze
Stir in the tomato paste and cook for 2 minutes, letting it caramelize slightly against the bottom of the pot. Pour in the red wine, stirring to deglaze and lift all the browned bits. Bring to a simmer and cook for 3–4 minutes, allowing the wine to reduce by about one-third.
- 4
Build the Braise
Pour in the beef broth and stir to combine. Add the rosemary sprigs, thyme sprigs, and bay leaves. Nestle the seared short ribs back into the pot, bone-side up. The liquid should come about halfway up the ribs — add a splash more broth if needed. Bring to a gentle simmer over medium heat.
- 5
Braise in the Oven
Cover the Dutch oven with a tight-fitting lid and transfer to the preheated 325°F oven. Braise for 2 hours undisturbed. The low, slow heat will break down the collagen in the short ribs, creating an incredibly rich and silky braising liquid.
- 6
Add Root Vegetables
After 2 hours, carefully remove the Dutch oven from the oven. Add the halved baby Yukon gold potatoes and parsnip chunks, pushing them down into the braising liquid around the short ribs. Replace the lid and return to the oven for an additional 45–60 minutes, until the potatoes and parsnips are completely tender and the short ribs are fall-off-the-bone.
- 7
Finish and Adjust the Sauce
Remove the Dutch oven from the oven. Discard the rosemary, thyme sprigs, and bay leaves. Carefully transfer the short ribs to a plate. If you'd like a thicker sauce, place the pot over medium heat on the stovetop and simmer the braising liquid uncovered for 5–10 minutes until it reduces and coats the back of a spoon. Taste and adjust seasoning with salt and pepper.
- 8
Serve
Return the short ribs to the pot or ladle the stew into wide, shallow bowls. Spoon the root vegetables and rich braising sauce generously over the meat. Garnish with freshly chopped flat-leaf parsley and serve immediately with crusty bread or buttered egg noodles to soak up every drop of the sauce.
Chef's Tips
For the deepest flavor, sear the short ribs in batches without crowding the pan — crowding causes steaming instead of browning. You can make this stew a day ahead; the flavors intensify overnight. Simply refrigerate it once cooled, skim off any solidified fat from the surface, and reheat gently on the stovetop before serving.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this slow-braised short rib stew
How long does it take to make Slow-Braised Short Rib Stew?
This recipe takes 3H25 minutes total time, including 25 minutes prep time and 3H cooking time.
How many servings does this Slow-Braised Short Rib Stew recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Slow-Braised Short Rib Stew recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Slow-Braised Short Rib Stew recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this slow-braised short rib stew ahead of time?
Yes! You can prepare this slow-braised short rib stew up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover slow-braised short rib stew?
Store leftover slow-braised short rib stew covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with slow-braised short rib stew?
This slow-braised short rib stew pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze slow-braised short rib stew?
Yes, this slow-braised short rib stew freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.