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Short Rib Stew


  • 4 USDA Choice Boneless Short Ribs

  • 4pcs Apple wood Smoked Bacon diced (1TBS of olive oil if not using bacon)

  • 2 cloves of garlic chopped

  • 3 large carrots diced

  • 3 celery diced

  • 1 onion diced

  • 2-3 Idaho potatoes diced

  • 5-6TBS Flour

  • 2cup Red Wine

  • 1 More than Gourmet Beef Stock

  • Taste Salt and Pepper

  • 1tbs Tomato Paste

  • 1 San Marzano whole tomatoes hand crushed

  • Smoked paprika

  • 4tbs fresh chopped thyme, rosemary, parsley


In a preheated Dutch oven or heavy pan, add bacon cook until rendered. Remove bacon pieces with slotted spoon, pour out excess drippings leaving about 1tablespoon. Take short ribs and dust in flour and season with salt and pepper sear in the pot until nice and golden brown on all sides. Remove short ribs and add the vegetables and sauté for about 2 minutes add tomato paste and paprika and cook for another minutes add garlic stir in flour to form a roux. Add red wine and veal stock give a good stir to combine the roux and stock, add the hand crushed tomatoes, and the short ribs back to pot and gently simmer for about an hour. Add the diced Idaho potatoes and continue cooking for another 1-1½ hours. Remove the short ribs and they should be fork tender and easy to dice or shred and add back to the pot along with the bacon. Add the fresh herbs and adjust seasoning as needed.

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