Premium Beef Short Rib Stew Recipe

Prep ribs

Pat the short ribs dry with paper towels. Trim excess surface fat if desired. Season all sides generously with kosher salt (about 2 tsp total) and black pepper.

Lightly dredge each rib in the 1/2 cup of all-purpose flour, shaking off excess. Set on a tray while you prepare the pot.

Heat and sear

In a heavy Dutch oven or large ovenproof pot, heat 2 tbsp vegetable oil over medium-high heat until shimmering. Add 1 tbsp butter. Sear short ribs in batches (do not crowd) 3–4 minutes per side, until deeply browned. Transfer seared ribs to a plate and set aside.

If there is excessive fat in the pot after searing, drain off all but about 1 tbsp. Add the diced onion, carrots, and celery to the pot and cook over medium heat for 6–8 minutes, stirring occasionally, until softened and beginning to brown.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Tomato paste and deglaze

Push the vegetables to the side, add 2 tbsp tomato paste to the pan center and cook 1–2 minutes, stirring, to caramelize the paste. Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Bring the wine to a simmer and reduce by about half (2–3 minutes).

Return the seared short ribs and any accumulated juices to the pot. Add 3 cups beef stock, 1 tbsp Worcestershire sauce, 3 thyme sprigs, and 2 bay leaves. The liquid should come about two-thirds up the ribs; add up to 1/2 cup additional stock or water if needed.

Bring to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise for 2 to 2 1/2 hours, until the meat is very tender and beginning to fall off the bone.

Add potatoes and mushrooms

About 45 minutes before the end of braising (after the ribs have been braising ~1 hour 30 minutes), remove the pot from the oven, lift the lid, and add the halved baby potatoes and mushrooms, nestling them into the liquid around the ribs. Return the lid and continue braising for the remaining time (about 45 minutes) until potatoes are tender and ribs are fork-tender.

When the ribs and vegetables are cooked, carefully remove the pot from the oven. Transfer the short ribs and larger vegetables to a serving platter and tent with foil to keep warm. Remove and discard the thyme sprigs and bay leaves.

Skim excess fat from the surface of the braising liquid with a spoon. If you prefer a thicker sauce, move to the stovetop over medium heat for final adjustment.

Finish sauce

Combine 1 tsp cornstarch with 2 tbsp cold water to make a slurry. Bring the braising liquid to a simmer and whisk in the slurry. Simmer 2–3 minutes until the sauce thickens slightly. Taste and adjust seasoning with additional salt and pepper as needed.

Stir in 1/2 cup frozen peas and let them warm through (about 1–2 minutes). Add chopped parsley and optional lemon zest to brighten the stew. Spoon the sauce and vegetables over the short ribs to serve.

Serve the stew hot with mashed potatoes, polenta, or crusty bread.