This Braised Short Rib Stew is the ultimate comfort dish, combining tender, protein-rich beef with fiber-packed potatoes and nutrient-dense carrots.
Slow-cooked in a savory broth with mushrooms, onions, and garlic, it’s low in saturated fat yet full of flavor.
Perfect for everyday meals, it’s hearty, satisfying, and ideal for meal prep or cozy family dinners.
Flavorful Braised Short Rib Beef Stew
Equipment
- Large pot or Dutch oven (6-8 quarts)
- Wooden spoon or spatula (1)
- Shaker bottle or jar (1)
- Knife (1)
- Cutting board (1)
- Measuring cups and spoons (1 set)
Ingredients
- 8 beef short ribs 3–4 lbs
- 1 tsp coarse salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 cup dry red wine Cabernet recommended
- 12 oz 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 tbsp all-purpose flour
- ¾ cup sliced carrots
- Fresh parsley chopped (for garnish)
Instructions
- Seasoning the Short Ribs: Begin by patting your beef short ribs dry with a paper towel. This ensures they will sear beautifully. Generously season all sides of the ribs with 1 teaspoon of coarse salt and 1 teaspoon of black pepper. Make sure every surface of the meat is coated—this helps build rich flavor as the ribs cook. Set the seasoned ribs aside for a moment while you prepare your cooking pot.
- Searing the Short Ribs: Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. The oil should shimmer but not smoke. Carefully add the short ribs in a single layer, leaving space between each piece to allow proper browning. Sear each side for about 4–5 minutes until the exterior develops a deep, golden-brown crust. This step locks in juices and enhances the stew’s overall flavor. Once seared, transfer the ribs to a plate and set aside.
- Deglazing with Red Wine: Lower the heat slightly and pour 2/3 cup of dry red wine into the hot pot. Use a wooden spoon to scrape up the flavorful browned bits stuck to the bottom. These bits, known as fond, add rich, deep flavor to your stew. Allow the wine to simmer for 1–2 minutes, letting it reduce slightly and concentrate its taste.
- Initial Braising of the Short Ribs: Return the seared short ribs to the pot. Reduce the heat to low and cover the pot with a tight-fitting lid. Let the ribs cook gently for about 2 hours. Check occasionally to ensure there’s a thin layer of liquid at the bottom; if it evaporates too quickly, add a little more wine, beef stock, or water. This slow, low-heat braise will make the ribs exceptionally tender and flavorful.
- Preparing the Vegetables: While the ribs are braising, prepare your vegetables. Slice 12 ounces of mushrooms, dice 1 sweet onion, and mince 2 garlic cloves. Peel and cube 3 large Yukon Gold potatoes. Slice 3/4 cup of carrots and chop fresh parsley for garnish. Having everything ready now ensures a smooth, stress-free cooking process later.
- Cooking the Mushrooms: After the 2-hour braise, remove the short ribs and place them in a bowl. Discard any excess fat or gristle if necessary. If there is a lot of liquid left in the pot, carefully drain a portion, leaving just enough to coat the bottom. Add the sliced mushrooms to the pot and sauté over medium heat, stirring occasionally, for about 5 minutes, until softened and lightly browned.
- Adding Aromatics: Add the diced onions and minced garlic to the mushrooms. Stir well to combine and cook for an additional 5 minutes. The onions should become translucent and the garlic fragrant. These aromatics create the flavor base for your stew, making it rich and aromatic.
- Combining Wine and Beef: Pour the remaining 1/3 cup of red wine into the pot with the mushrooms and onions. Stir for 2 minutes, allowing the wine to meld with the vegetables. Meanwhile, remove the meat from the short ribs, discarding bones and any large chunks of fat or gristle. Chop or shred the beef into bite-sized pieces and return it to the pot.
- Adding Stock and Potatoes: Pour in 4 cups of low-sodium beef stock and add the cubed potatoes. Stir gently to combine. Bring the mixture to a gentle boil, then cover the pot and reduce the heat to low. Let the stew cook for 20 minutes, or until the potatoes are just tender.
- Preparing the Flour Slurry: While the stew simmers, prepare a simple flour slurry to thicken the broth. Pour 2 cups of cold water into a shaker bottle or jar, then add 2 tablespoons of flour. Cover tightly and shake vigorously for 30 seconds until smooth. This slurry will help create a luscious, velvety texture in the stew.
- Adding Carrots and Thickening the Stew: Add the sliced carrots to the pot, followed by the flour slurry. Stir well to combine, ensuring the slurry disperses evenly in the liquid. Increase the heat slightly until the stew begins to simmer. Continue to cook uncovered for 30 minutes, stirring occasionally, until the carrots are tender and the broth has thickened.
- Final Seasoning and Garnish: Taste your stew and adjust seasoning with additional salt and pepper as needed. Keep in mind that the sodium content of your beef stock may affect the final seasoning. Once perfectly seasoned, sprinkle freshly chopped parsley over the top for a pop of color and freshness.
- Serving the Stew: Ladle the hearty, flavorful stew into bowls and serve hot. The meat should be tender, the potatoes creamy, and the vegetables perfectly cooked. This dish pairs beautifully with crusty bread or a simple side salad, making it a complete and satisfying meal.
Notes
- Always sear the short ribs well to develop a deep, rich flavor in the stew.
- Use a dry red wine like Cabernet Sauvignon or Merlot for the best taste.
- If you prefer a thicker stew, add an extra tablespoon of flour to the slurry.
- Yukon Gold potatoes are ideal because they hold their shape well when simmered.
- For a lighter version, trim excess fat from the short ribs before cooking.
- Fresh parsley brightens the dish, but thyme or rosemary can also be added for earthy flavor.
- This stew tastes even better the next day as the flavors deepen overnight.
- A Dutch oven or heavy-bottomed pot ensures even cooking and prevents burning.
- You can substitute beef stock with chicken stock in a pinch, though flavor will differ slightly.
- Serve with crusty bread or rice to soak up the delicious broth.
Chef’s Secrets for Perfect Stew
The key to an unforgettable braised short rib stew lies in technique.
First, don’t rush the searing process—browning the meat deeply builds the foundation of flavor.
Always deglaze with wine or stock to lift the caramelized bits from the pot, which enriches the broth.
Another trick is to cook low and slow, allowing the collagen in the ribs to break down into silky tenderness.
Finally, make your slurry with cold water, never warm, to avoid lumps in the stew.
These small steps ensure a luxurious, restaurant-quality result at home.
Serving Suggestions for Every Occasion
This stew is hearty enough to shine on its own, but thoughtful pairings can elevate the meal.
Serve it with a loaf of crusty bread, garlic toast, or a side of buttered egg noodles to soak up the flavorful broth.
For a lighter option, pair it with a fresh green salad or roasted vegetables.
It also works beautifully as a centerpiece dish for gatherings—just double the recipe and keep it warm in a Dutch oven on the table.
A glass of the same red wine used in cooking makes the perfect finishing touch.
Storage Tips for Fresh Flavor
Like many slow-cooked dishes, this stew tastes even better after resting overnight.
To store, let the stew cool completely, then transfer it to airtight containers. It will stay fresh in the refrigerator for up to 4 days.
For longer storage, freeze in portioned containers for up to 3 months.
When reheating, warm slowly over medium heat, adding a splash of stock or water if the stew has thickened too much.
Avoid microwaving in high heat, as it can make the meat tougher—gentle reheating keeps the short ribs tender and juicy.
Frequently Asked Questions
1. Can I make this stew without wine?
Yes! While red wine adds depth and richness, you can substitute it with additional beef stock or a splash of balsamic vinegar for tang. The flavor will be slightly different but still delicious.
2. What other cuts of beef can I use?
If short ribs aren’t available, chuck roast or beef shank are excellent alternatives. Both cuts are well-marbled and benefit from slow braising, resulting in tender, flavorful meat.
3. Can I make this in a slow cooker?
Absolutely. After searing the meat and sautéing the vegetables on the stovetop, transfer everything to a slow cooker. Cook on low for 7–8 hours or on high for 4–5 hours. The result will be just as comforting.
4. How do I make the stew thicker?
If you prefer a thicker stew, simply add an extra tablespoon of flour to the slurry, or let the stew simmer uncovered for a longer period until it reduces naturally.
5. Is this stew meal-prep friendly?
Yes! This stew is perfect for meal prep because it reheats beautifully and flavors deepen over time. Portion it into containers for easy lunches or dinners throughout the week.
