This is comfort food at its best: rich, warming, and utterly satisfying.
I’ve always been good at spelling, but cooking? Now that’s where my true enthusiasm lies. When I’m passionate about a dish, I invest myself fully—otherwise I barely try. That kind of single-minded focus is great for creative projects and business, and it’s perfect for making food that feels like home.
Short ribs are one of my favorite cuts of beef. They’re rich, succulent, and bring a decadence to stews that regular chuck or roast often can’t match. Slow-braised short ribs add an incredible depth of flavor and a silky, melt-in-your-mouth meat texture that elevates any stew into a special meal.
This braised short rib stew is inspired by classic techniques: searing the ribs to build flavor, deglazing with dry red wine (I like Cabernet), then simmering slowly with mushrooms, onions, and garlic until everything becomes deeply savory. Potatoes and carrots are added toward the end so they hold texture without falling apart, and a simple flour slurry thickens the broth into a luscious, spoonable sauce.
Even if the weather isn’t bitter cold where you are, this stew fits any time you want comfort food — it’s cozy, nourishing, and just the kind of meal that makes you feel content. You can make it on the stovetop or adapt it for a slow cooker, though I recommend searing the ribs first for the best flavor.
Braised Short Rib Stew
4
3 hrs
Ingredients
- 8 beef short ribs, about 3 to 4 pounds
- 1 teaspoon coarse salt
- 1 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup dry red wine (Cabernet recommended)
- 12 ounces sliced mushrooms
- 1 sweet onion, diced
- 2 garlic cloves, minced
- 3 large Yukon Gold potatoes, peeled and cubed
- 4 cups low-sodium beef stock
- 2 cups cold water
- 2 tablespoons flour
- 3/4 cup sliced carrots
- Chopped fresh parsley, for serving
Instructions
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Season the short ribs with salt and pepper. Heat a large pot over medium-high heat and add the olive oil. When hot, add the short ribs and sear until deeply golden, about 4 to 5 minutes per side. Pour in 2/3 cup red wine and cook 1 to 2 minutes to deglaze the pan. Reduce heat to low, cover, and cook the ribs for 2 hours, checking occasionally. If the liquid reduces too much, add more wine, beef stock, or water so a thin layer remains in the pot.
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After 2 hours, remove the ribs and set them aside in a bowl. There should be some cooking liquid remaining; if there’s excess, drain a bit. Add the mushrooms and cook, stirring, until softened, about 5 minutes. Add the onions and garlic and cook another 5 minutes. Pour in the remaining wine and cook 2 minutes. Remove meat from the ribs, discarding large pieces of fat or gristle, and add the beef, beef stock, and potatoes to the pot. Bring to a boil, then cover and reduce heat to low. Cook 20 minutes, or until the potatoes begin to soften.
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In a jar or shaker bottle, combine the cold water and flour and shake until smooth to make a slurry. Add the carrots and the slurry to the stew and stir well. Increase the heat slightly until the stew simmers, then cook 30 more minutes, stirring occasionally, until the carrots are tender and the stew has thickened. Taste and adjust seasoning with salt and pepper as needed, depending on the sodium level of your stock.
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Serve hot with a sprinkle of chopped fresh parsley.
This stew is like a giant, comforting hug—rich broth, tender meat, and vegetables that soak up every bit of flavor. It’s the kind of meal you’ll want to make again and again.