Braised Short Rib Stew with Potatoes
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Braised short rib stew with potatoes is pure comfort in a bowl. The beef turns tender during a slow, gentle simmer, while the vegetables soak up the rich broth. I love serving this hearty stew when everyone needs a warm, satisfying meal.
This recipe brings together 3 to 4 pounds of beef short ribs, earthy mushrooms, sweet onion, garlic, Yukon Gold potatoes, and sliced carrots. Dry red wine and low-sodium beef stock create a deep, savory broth, while a little flour thickens it. Fresh parsley adds a bright finish.
Although the cooking time is long, the steps are simple. First, you brown the ribs and braise them slowly with wine. Then you add the mushrooms, aromatics, potatoes, stock, and carrots in stages, so each ingredient has time to cook just right. This recipe contains alcohol and is intended for guests of legal drinking age.
Make this braised short rib stew with potatoes on a chilly evening, for a relaxed weekend dinner, or whenever you want a filling meal to share. It serves four generously, and the slow-cooked flavor makes the wait worthwhile.
Why You’ll Love This Braised Short Rib Stew with Potatoes
- It is deeply comforting. Tender beef, soft potatoes, and a rich broth make a cozy, complete meal.
- The ingredients are familiar. Mushrooms, onion, garlic, carrots, and potatoes are easy to find at most grocery stores.
- The slow braise builds flavor. Browning the ribs and simmering them with red wine gives the stew a hearty, savory taste.
- The steps are manageable. Most of the cooking time is hands-off, so you can take care of other things while the ribs braise.
- It is easy to make your own. You can adjust the seasoning, choose a different dry red wine, or add a favorite herb.
Beef Short Rib Tips
Choose meaty beef short ribs with a good amount of meat around the bones. English-cut ribs are a practical choice for braising because they are thick and easy to handle. If possible, ask the butcher for ribs of similar size so they cook at a similar pace. Before cooking, pat them dry with paper towels. That helps them brown rather than steam. After braising, let the meat cool just enough to handle, then pull it from the bones and remove any large pieces of fat or gristle.
Options for Substitutions
- Red wine: Use another dry red wine, such as merlot or pinot noir. For an alcohol-free version, replace the wine with extra beef stock and add a small splash of red wine vinegar for brightness. The recipe as written contains alcohol.
- Beef stock: Use unsalted or regular beef broth, but taste before adding more salt. You can also use a rich vegetable stock, though the flavor will be less beefy.
- Yukon Gold potatoes: Red potatoes hold their shape well. Russet potatoes work too, but they may break down more and make the broth thicker.
- Mushrooms: Use cremini mushrooms in place of standard white mushrooms. They have a slightly deeper flavor and cook in the same way.
- Carrots: Swap in chopped parsnips for a sweet, earthy note. Cut them into similar-sized pieces so they cook evenly.
- Parsley: Finish with fresh thyme leaves or chopped chives instead. If using dried thyme, add a small amount during the simmer rather than as a garnish.
Watch Out for These Mistakes
Do not rush the browning step. Give the short ribs room in the pot and sear them in batches if needed. If you crowd the pot, the ribs may release moisture and steam instead of forming a deep brown crust. That crust adds flavor to the finished stew.
During the two-hour braise, check the pot now and then. Keep a thin layer of liquid on the bottom so the ribs do not scorch. If the liquid gets too low, add a little wine, stock, or water. Keep the heat low, too. A hard boil can make the meat tougher and cause the liquid to evaporate too quickly.
Add the potatoes and carrots at the stages listed in the method. If you add them at the beginning, they may become mushy by the time the ribs are tender. Also, cut the vegetables into pieces of similar size so they cook evenly.
Finally, mix the flour with cold water before adding it to the pot. Adding dry flour directly to hot stew can create lumps. Shake the mixture well in a covered jar, then stir it in gradually. Taste before adding extra salt, since the stock already contains sodium.
What to Serve With Braised Short Rib Stew with Potatoes?
This stew is filling on its own, but a simple side can round out the meal. Serve it with crusty bread to mop up the broth, or add a crisp green salad with a light vinaigrette for freshness. Steamed green beans or roasted Brussels sprouts also pair well with the rich beef. If you want a more traditional dinner, offer soft dinner rolls alongside each bowl.
Storage Instructions
Store: Cool the stew promptly, then transfer it to airtight containers and refrigerate within two hours of cooking. Keep it in the refrigerator for 3 to 4 days. For the best texture, store it in portions that are easy to reheat.
Freeze: Freeze the cooled stew in airtight, freezer-safe containers for up to 3 months. Leave a little space at the top for expansion. Potatoes can soften after freezing and thawing, but the stew will still taste hearty. Thaw it overnight in the refrigerator before reheating.
Reheat: On the stovetop, warm the stew in a covered pot over low to medium-low heat, stirring occasionally. Add a splash of stock or water if it has thickened too much. For the microwave, place a portion in a microwave-safe bowl, cover loosely, and heat in short intervals, stirring between each one. Reheat until steaming hot throughout.
Recipe Info
- Preparation Time: 10 minutes
- Cooking Time: 2 hours 50 minutes
- Total Time: 3 hours
- Level of Difficulty: Easy
- Servings: 4
- Estimated Calories: About 700 kcal per serving
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
These are approximate values. Actual nutrition can vary with the size and fat content of the short ribs, the brands of stock and wine, and the amount of fat removed after cooking.
- Calories: 2,400 to 3,200
- Protein: 150 to 220 grams
- Fat: 150 to 230 grams
- Carbohydrates: 140 to 190 grams
Ingredients
- 8 beef short ribs (about 3 to 4 pounds)
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup dry red wine (the author used cabernet)
- 12 ounces mushrooms, sliced
- 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 tablespoons flour
- 3/4 cup carrots, sliced
- Fresh parsley, chopped, for garnish
Step-by-Step Instructions
For adults 21 and older only: This recipe contains alcohol and is intended for guests of legal drinking age.
Step 1: Season and Sear the Short Ribs
Season the short ribs with the coarse salt and black pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Then add the ribs and sear them for 4 to 5 minutes, turning as needed, until they are deeply browned. Work in batches if the pot feels crowded.
Step 2: Braise the Ribs with Wine
Pour in 2/3 cup of the wine and cook for 1 to 2 minutes. Then lower the heat, cover the pot, and braise the ribs gently for about 2 hours. Check the pot occasionally. If the liquid nearly dries up, add a little wine, stock, or water so a thin layer remains on the bottom.
Step 3: Cook the Mushrooms and Aromatics
Lift the ribs from the pot and set them aside. If there is a large amount of excess liquid, pour some off, leaving enough to cook the vegetables. Add the mushrooms and cook for about 5 minutes, until softened. Stir in the diced onion and minced garlic, then cook for 5 minutes. Add the remaining wine and cook for another 2 minutes.
Step 4: Add the Beef, Stock, and Potatoes
When the ribs are cool enough to handle, pull the meat from the bones. Discard the bones and any large pieces of fat or gristle. Return the beef to the pot, then add the beef stock and cubed potatoes. Bring the stew to a boil. Cover it, reduce the heat to low, and cook for about 20 minutes, until the potatoes just begin to soften.
Step 5: Thicken the Stew and Cook the Carrots
Pour the cold water and flour into a covered jar. Shake for about 30 seconds, until smooth. Stir the flour mixture and sliced carrots into the stew. Raise the heat slightly to bring the pot to a gentle simmer, then cook uncovered or partially covered for about 30 minutes, stirring now and then, until the carrots are soft and the broth has thickened.
Step 6: Season and Serve
Taste the stew and add more salt or pepper if needed. Since the stock contains sodium, start with a small amount and taste again before adding more. Ladle the stew into bowls and top with chopped fresh parsley.
Conclusion
This braised short rib stew with potatoes combines slowly cooked beef, tender vegetables, and a savory red wine broth in one satisfying pot. Brown the ribs well, keep the braise gentle, and add the vegetables in stages for the best texture. The recipe takes about three hours from start to finish, but much of that time is hands-off.
Make a pot for your next cozy dinner, then come back and share how it turned out. If you enjoy hearty one-pot meals, explore more slow-simmered soups and stews for your next family meal.
Braised Short Rib Stew with Potatoes
Ingredients
Method
- Season the short ribs with coarse salt and black pepper.
- Heat olive oil in a large, heavy pot over medium-high heat.
- Sear the short ribs for 4 to 5 minutes until deeply browned, turning as necessary.
- Pour in 2/3 cup of the wine and cook for 1 to 2 minutes.
- Cover the pot and braise the ribs gently for about 2 hours, checking occasionally to ensure there is enough liquid.
- Remove the ribs from the pot and set aside.
- If there is excess liquid, pour some off, and add mushrooms, cooking for about 5 minutes.
- Stir in the diced onion and minced garlic, cooking for an additional 5 minutes.
- Add the remaining wine and cook for another 2 minutes.
- Pull the meat from the bones and discard the bones and fat.
- Return the beef to the pot, add beef stock and cubed potatoes, and bring to a boil.
- Cover, reduce heat, and cook for about 20 minutes until potatoes begin to soften.
- Mix the cold water and flour in a jar, shake until smooth, and stir into the stew.
- Add the sliced carrots and raise the heat to bring to a gentle simmer for about 30 minutes.
- Taste the stew and season with more salt or pepper as desired.
- Ladle into bowls and garnish with chopped fresh parsley.
