Short Rib And Vegetable Stew Recipes

Steps:

• Heat a large skillet over medium-high heat. Place 1/2 cup of flour in a heavy plastic bag or large bowl; add the ribs and toss until completely coated. Pour the oil into the preheated pan, heat until shimmering. Shake any excess flour off of the ribs, then add them to the hot oil. Brown well on all sides without burning, about 10 minutes.
• While the ribs are browning, stir together the hot water and bouillon cubes in a pressure cooker until dissolved. Using tongs, remove the ribs from the skillet, and place into the pressure cooker. Seal according to manufacturer's directions and cook for 25 minutes.
• After 25 minutes, release pressure, and open cooker according to manufacturer's directions. Pour in the canned tomatoes, garlic, onion, and carrots. Simmer, uncovered until the vegetables are tender, about 20 minutes. Meanwhile, cook the diced potatoes in enough water to cover until tender, about 20 minutes.
• Remove the meat to a serving platter. Stir together 3 tablespoons of flour with 1 cup of water. Stir into the vegetables, and cook until the sauce thickens, about 5 minutes.
• Drain the cooked potatoes, and add to the stew along with the can of peas. Heat until warmed through, then season to taste with salt and pepper.

Steps:

• Preheat oven to 325 degrees. Place a wire rack over a rimmed baking sheet; set aside. Season beef with salt and pepper. Heat oil in a 9-quart Dutch oven over high heat until hot but not smoking. Working in batches, cook the beef, flipping once, until browned, 2 to 3 minutes per side. Transfer beef to the wire rack. Reduce heat to medium-low.
• Add onions to pot; cook, stirring occasionally, until translucent, about 10 minutes. Raise heat to medium. Add garlic; cook 3 minutes, stirring occasionally. Stir in brown sugar, cider, stock, and 1/2 cup water. Add thyme, rosemary, and parsley. Return beef to pot. Bring to a boil. Remove from heat.
• Cover; transfer to oven. Cook until almost fork tender, about 1 1/2 hours.
• Remove pot from oven. Stir in parsnips, carrots, and potatoes. Return to oven; cook until fork-tender, 1 hour 10 minutes more. Gently transfer beef and vegetables to a baking sheet or a plate.
• Skim fat from cooking liquid. Simmer over medium heat until reduced by about half, about 7 minutes. Return beef and vegetables to pot. Season with salt and pepper; toss gently. Transfer to serving platter. Sprinkle with parsley.

Steps:

• Cover short ribs with cold water and soak, chilled, at least 2 hours.
• Drain ribs and transfer to an 8-to 10-quart heavy pot with cold water (8 cups). Simmer ribs, partially covered, skimming any foam, 2 hours. Chill ribs in liquid (covered once cool) until fat solidifies, about 4 hours.
• Meanwhile, soak mushrooms in hot water (4 cups), turning occasionally, until softened, about 1 hour. Squeeze excess liquid from mushrooms and reserve 2 cups soaking liquid; cut off and discard mushroom stems, then halve caps.
• Discard fat from ribs and return to a simmer. Peel potatoes and cut into 1-inch pieces, then add to ribs with radish, carrots, garlic, dates (if using), soy sauce, fish sauce, molasses, red-pepper paste, mushrooms, reserved mushroom-soaking liquid, and water (if necessary) to barely cover meat and vegetables with liquid. Simmer, partially covered, stirring occasionally, 30 minutes.
• Stir in onion and scallions and simmer, covered, stirring occasionally, until meat is very tender and vegetables are tender, 15 to 20 minutes. Skim off any fat, then stir in sesame oil. Stir before serving and serve additional red-pepper paste on the side.

Steps:

• Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, add the short ribs, sprinkle with salt and pepper, and brown on all sides, about 3 1/2 minutes per side. Remove to a plate and set aside.
• Lower the heat to medium and add the onions, garlic, oregano and thyme; cook until fragrant, 2 to 3 minutes. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the pot. Bring to a simmer, partially cover, and cook until the meat begins to pull apart easily, 2 hours.
• Stir in the carrots, parsnips, potatoes and port wine. Bring back to a simmer and cook, partially covered, until the vegetables are tender and cooked through, about 45 minutes.
• Serve garnished with chopped chives.

Steps:

• Brown your short ribs in a frying pan with a small amount of olive oil.
• (I used one package of bone in ribs and one package of boneless).
• Once they're browned, place them in a large pot along with the sliced onions.
• Now fill the pot up with water. Use enough water to cover your meat.
• You will now want to add the ranch, Italian, gravy mix, and salt.
• Once you've added those ingredients, stir them together well, cover your pot, and bring to a boil.
• Once your stew is boiling reduce the heat to a medium low and let cook for a few hours until the meat is soft and falling apart.
• Once the meat is finished, add the carrots and potatoes and cook for 30 to 40 more mins on a medium low until your vegetables are tender.
• Bon appetit :).

Steps:

• Prepare the short ribs: In a large oven-safe pot or Dutch oven over medium-high heat, heat the ghee or olive oil.
• Pat the short ribs dry with paper towels and season with the sea salt. 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. Transfer to a plate.
• 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.
• Add the wine and deglaze the pot, scraping the browned bits loose from the bottom of the pot. Add the thyme and garlic and bring to a simmer. Let the wine reduce by half, about 10 minutes, then remove the pot form the heat.
• Place the browned short ribs into the wine reduction along with the bone broth and let marinate for 1 hour in the refrigerator. Alternatively, you can prepare this dish in advance by letting the ribs marinate for a full 24 hours-well worth it in our opinion.
• Preheat the oven to 350°F.
• 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.
• 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. Spread out in and even layer and roast in the oven for 20 to 25 minutes, until the potatoes and carrots are knife-tender.
• Remove the pot with the short ribs from the oven, uncover, and transfer the meat to a plate. Strain the braising liquid into a deep serving dish; discard the solids from the liquid. Add the roasted veggies to the serving dish and stir to distribute evenly. Using your hands or a fork, break the short ribs into chunks and stir in as well. Garnish with a little chopped fresh parsley and serve family style.
• The stew or any leftovers can be refrigerated for up to 1 week, or frozen for up to 6 months.