Red Wine-Braised Short Rib Stew With Potatoes, Carrots, And Mushrooms
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
43
Sourness
42
mins
Prep time (avg)
3.7
Difficulty
Ingredients:
Directions:
1
Prepare the short ribs: In a large oven-safe pot or Dutch oven over medium-high heat, heat the ghee or olive oil
2
Pat the short ribs dry with paper towels and season with the sea salt
3
Gently place the short ribs in the hot ghee or oil and sear on all sides until golden brown, about 4 minutes per side, turning as needed and searing in batches if needed to avoid overcrowding the pot
4
Transfer to a plate
5
To the same pot, add the onion, carrot and celery and cook until the veggies begin to brown, stirring as needed to avoid burning, about 5 minutes
6
Add the wine and deglaze the pot, scraping the browned bits loose from the bottom of the pot
7
Add the thyme and garlic and bring to a simmer
8
Let the wine reduce by half, about 10 minutes, then remove the pot form the heat
9
Place the browned short ribs into the wine reduction along with the bone broth and let marinate for 1 hour in the refrigerator
10
Alternatively, you can prepare this dish in advance by letting the ribs marinate for a full 24 hours-well worth it in our opinion
11
Preheat the oven to 350°F
12
Remove the pot from the refrigerator, cover with a lid or aluminum foil, and transfer to the oven to braise for 2 1/2 hours
13
At the 2 hour mark, when 30 minutes remain on the cooking time for the short ribs, prepare the vegetables: On a baking sheet, toss the potatoes, carrots, and mushrooms with the ghee or oil and sea salt
14
Spread out in and even layer and roast in the oven for 20 to 25 minutes, until the potatoes and carrots are knife-tender
15
Remove the pot with the short ribs from the oven, uncover, and transfer the meat to a plate
16
Strain the braising liquid into a deep serving dish; discard the solids from the liquid
17
Add the roasted veggies to the serving dish and stir to distribute evenly
18
Using your hands or a fork, break the short ribs into chunks and stir in as well
19
Garnish with a little chopped fresh parsley and serve family style
20
The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months
21
Prepare the short ribs: In a large oven-safe pot or Dutch oven over medium-high heat, heat the ghee or olive oil
22
Pat the short ribs dry with paper towels and season with the sea salt
23
Gently place the short ribs in the hot ghee or oil and sear on all sides until golden brown, about 4 minutes per side, turning as needed and searing in batches if needed to avoid overcrowding the pot
24
Transfer to a plate
25
To the same pot, add the onion, carrot and celery and cook until the veggies begin to brown, stirring as needed to avoid burning, about 5 minutes
26
Add the wine and deglaze the pot, scraping the browned bits loose from the bottom of the pot
27
Add the thyme and garlic and bring to a simmer
28
Let the wine reduce by half, about 10 minutes, then remove the pot form the heat
29
Place the browned short ribs into the wine reduction along with the bone broth and let marinate for 1 hour in the refrigerator
30
Alternatively, you can prepare this dish in advance by letting the ribs marinate for a full 24 hours-well worth it in our opinion
31
Preheat the oven to 350°F
32
Remove the pot from the refrigerator, cover with a lid or aluminum foil, and transfer to the oven to braise for 2 1/2 hours
33
At the 2 hour mark, when 30 minutes remain on the cooking time for the short ribs, prepare the vegetables: On a baking sheet, toss the potatoes, carrots, and mushrooms with the ghee or oil and sea salt
34
Spread out in and even layer and roast in the oven for 20 to 25 minutes, until the potatoes and carrots are knife-tender
35
Remove the pot with the short ribs from the oven, uncover, and transfer the meat to a plate
36
Strain the braising liquid into a deep serving dish; discard the solids from the liquid
37
Add the roasted veggies to the serving dish and stir to distribute evenly
38
Using your hands or a fork, break the short ribs into chunks and stir in as well
39
Garnish with a little chopped fresh parsley and serve family style
40
The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months