Description
A comforting and hearty stew made with tender short ribs, carrots, potatoes, and a rich red wine broth, perfect for family gatherings and chilly nights.
Ingredients
Scale
- 4 lbs bone-in short ribs
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large yellow onion, diced
- 3–4 cloves garlic, minced
- 8 oz cremini or shiitake mushrooms, sliced
- 1 cup dry red wine (Merlot or Cabernet)
- 4 cups low-sodium beef broth
- 2–3 carrots, diced
- 2–3 potatoes, diced
- Fresh thyme and rosemary, sprigs
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil and butter over medium-high heat. Season short ribs with salt and pepper, then sear until browned. Remove and set aside.
- Add onion and garlic to the pot, sautéing until translucent.
- Stir in mushrooms and cook until softened.
- Deglaze the pot with red wine, scraping up flavorful bits. Simmer until wine reduces by half.
- Return short ribs to the pot, add broth, carrots, potatoes, thyme, and rosemary. Bring to a boil, then reduce heat and cover.
- Simmer for 2.5 to 3 hours until meat is tender. Alternatively, transfer to a preheated 325°F oven.
- Adjust seasoning with salt and pepper. Serve hot and garnish with parsley.
Notes
For a variation, replace short ribs with chuck roast. Use vegetable broth for a lighter dish. Serve with crusty bread or fluffy mashed potatoes.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: short ribs, beef stew, comfort food, family recipe, hearty stew, cold weather cooking