Snowy Night Short Rib Stew
Cozy up on a chilly evening with a bowl of "Snowy Night Short Rib Stew," a luxurious and hearty dish that warms both the soul and the table. This rich, slow-braised stew features tender, fall-off-the-bone beef short ribs complemented by an array of rustic vegetables like carrots, parsnips, celery, and russet potatoes. Enhanced with dry red wine, tomato paste, and fragrant herbs like rosemary and thyme, this deeply flavorful one-pot wonder simmers to perfection in the oven, creating a savory, aromatic broth that’s perfect for soaking up with crusty bread. Ready in just a few simple steps with minimal prep, this comforting recipe is ideal for family dinners or special gatherings, making it a must-have for cold-weather cooking.
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Recipe Information
Ingredients
- 4 pounds bone-in beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 carrots, peeled and cut into large chunks
- 3 parsnips, peeled and cut into large chunks
- 3 celery stalks, chopped
- 4 cloves minced garlic
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 4 cups beef stock
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 2 bay leaves
- 2 russet potatoes, peeled and cubed
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides.
Lightly dredge the short ribs in flour, shaking off any excess.
In a large, oven-safe Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
Reduce the heat to medium and add the diced onion, carrots, parsnips, and celery to the pot. Sauté for about 5-7 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly.
Return the short ribs to the pot and pour in the beef stock to cover the meat and vegetables. Add the rosemary, thyme, and bay leaves.
Bring the stew to a simmer, cover, and transfer to the preheated oven. Braise for 2.5 hours, stirring occasionally.
After 2.5 hours, add the cubed potatoes to the pot, ensuring they’re submerged in the liquid. Continue to cook for another 30 minutes, or until the potatoes are tender and the short ribs are falling off the bone.
Remove the pot from the oven and stir in the frozen peas. Let sit for 5 minutes to heat the peas through.
Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
7077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 460.4 g | 590% | |
| Saturated Fat | 178.5 g | 893% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 10512 mg | 457% | |
| Total Carbohydrate | 252.0 g | 92% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 67.3 g | ||
| Protein | 392.5 g | 785% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 830 mg | 64% | |
| Iron | 55.2 mg | 307% | |
| Potassium | 10773 mg | 229% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
