This is how you spell comfort food. Yeah. Up there. That.

Cabernet Braised Short Rib Beef Stew I

Spelling was my best subject in school so I would know. Right! I always killed it on spelling tests. Probably due to my spot-on memory. I remember

It really sucks for all the men in my life.

Math was my worst subject, coming in right ahead of science, economics, accounting and all things related to stuff like that.

I still stand by my key investment choices in the means of great shoes though.

One of the worst flaws I have is that if I’m not crazy nutso passionate about something? I just don’t do it. I mean, okay, I might DO it, but I put almost zero effort into it. Hence my lack of caring for numbers and math-related things. I don’t even remember what algebra IS. It’s bad.

This is good for projects and business related entrepreneurial things.

This is bad for real life like cleaning, laundry and eating vegetables.

Cabernet Braised Short Rib Beef Stew I

But hey! I have some vegetables here. Maybe. Like… a potato? Some parsley? Carrots? Whatevs.

It’s hasn’t even been that cold here this week but there is no way I’m missing out on obligatory soup weather. It could be this same temperature in April or May and this stew is appropriate NOW. The comfort food at it’s finest.

Eating food this delicious and soul warming just makes me happy.

It makes me feel good.

Cabernet Braised Short Rib Beef Stew I

And I’ve got a little infatuation with short ribs, which you might have known since I never shut up about these tacos. GAH. Those tacos. So delicious.

Short ribs are just so… so… rich. They are decadent and add so much more to plain old beef dishes. The outshine almost every pot roast or pulled beef recipe I can think of. It’s the one form of beef I want all the time. In everything.

Cabernet Braised Short Rib Beef Stew I

And yeah, I’m thinking that you probably can make this in the crockpot, but I’d still be sure to brown the ribs first. And don’t add the potatoes, carrots and slurry until an hour or two before serving? Oh and you may need to cut down on the wine a bit. But really. Sometimes there is just something about simmering a pot of soup on the stove all day. Besides the whole having to be worried that you might forget about it and burn your house down.

Other than that, it’s totally cozy.

Cabernet Braised Short Rib Beef Stew I


Braised Short Rib Stew

Yield: serves 4

Total Time: 3 hours


8 beef short ribs (about 3 to 4 pounds)
1 teaspoon coarse salt
1 teaspoon pepper
2 tablespoons olive oil
1 cup dry red wine (I used cabernet)
12 ounces 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 tablespoons flour
3/4 cup sliced carrots
chopped fresh parsley


Season the short ribs with the salt and pepper. Heat a large pot over medium-high heat and add the olive oil. Once it's hot, add the short ribs and sear them until deeply golden, about 4 to 5 minutes. Add in 2/3 cup red wine and let cook for 1 to 2 minutes, the reduce the heat to low and cover. Cook the short ribs for 2 hours, checking on them occasionally. If the liquid cooks off, add more in the form of wine, beef stock or water just so there is a thin layer on the bottom of the pot.

After 2 hours, remove the ribs from the pot and place them in a bowl. There should be a bit of liquid left in the pot (if there seems to be a lot, drain some). Add the mushrooms and cook, stirring until softened, about 5 minutes. Add in the onions and garlic, stirring to toss. Cook for 5 minutes. Add the remaining wine and cook for 2 minutes more. Remove the beef from the ribs, discarding any large chunks of fat or gristle. Add the beef, beef stock and potatoes to the pot. Bring the mixture to a boil then cover and reduce the heat to low. Cook for 20 minutes, or until the potatoes just soften.

Place the cold water in a shaker bottle. Add the flour to the water and cover the bottle (or jar) and shake for 30 seconds to make a slurry. Add the carrots and the slurry to the stew and stir well. Increase the heat a bit until the stew is simmering. Let it cook for 30 more minutes, stirring occasionally, until the carrots are softened. Taste and season additionally with salt and pepper if needed - this will depend on the sodium level of your stock.

Serve with freshly chopped parsley on top.

Cabernet Braised Short Rib Beef Stew I

It’s like a gigantic hug.

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102 Responses to “Braised Short Rib Beef Stew.”

  1. #
    Kate O — January 18, 2014 @ 4:13 am

    This sounds A-MAZING! I’m currently obsessed with sweet potatoes these days, think they would go well in place of the potatoes? Or would it totally throw the balance off?


  2. #
    Rachel @ Bakerita — January 18, 2014 @ 6:46 am

    Short ribs are totally my jam. I love them. So, so, so, so much. If short rib anything is on a menu, that’s what I order. I NEED to make this, because, um, obviously. Look at it. It’s pretty much my heaven in a bowl.


  3. #
    Robin — January 18, 2014 @ 7:59 am

    I had never cooked with short ribs before, but went out and bought some and made this yesterday. This is absolutely delicious-I had to refrain from licking the bowl. I cleaned the bowl with my crusty bread, much more dignified :)


  4. #
    Sophia @ NY Foodgasm — January 18, 2014 @ 9:32 am

    This looks soooooo good! Perfect for winter comfort food, something for the soul. I never made short ribs, since I usually cook healthy at home but dayum they are good!


  5. #
    Andrea @ Barbells and Buttercream — January 18, 2014 @ 10:10 am

    I want this right now! For breakfast. Seriously!!! I love beef stew and it’s only chilly approx 4.1782 days a year here in SWFL and today is one of them. I am totally pinning this. Thanks!


  6. #
    Emily @ Life on Food — January 19, 2014 @ 11:59 am

    Haha spelling was/is the worst. Technology hasn’t helped much either. Completely reliant on spell check. This stew is A-M-A-Z-I-N-G. That I do know.


  7. #
    Scarlett — January 19, 2014 @ 3:10 pm

    wow wow wow, this one is definitely going on the menu! looks absolutely scrummy,


  8. #
    Sarah@WholeAndHeavenlyOven — January 19, 2014 @ 8:52 pm

    This stew looks so comforting! Going to have to put this on my dinner menu very soon. :) Pinned!


  9. #
    Lynda — January 19, 2014 @ 9:02 pm

    Curious, when you sear the ribs at first, do you sear both sides or just one? I’m making these now, but I’m searing both sides, so I’m doing 5 minutes on each side. Just curious. When I look at your picture, it looks like you’re just searing one side.


    • Jessica — January 19th, 2014 @ 9:06 pm

      i just seared the meatiest side since the other was mostly bone, but you can definitely sear both!


      • Lynda — January 19th, 2014 @ 11:55 pm

        I am just now getting the meat in the pot and waiting for it to boil. I would suggest, if you like a lot of meat in your stew, to double the poundage. I wish I had about 8 pounds of short ribs because once I got rid of the fat and grissle, there wasn’t much meat left (I mean, some, but not the way I like my stew, with LOTS of beef). I will let you know how it turns out, but definitely, I would double the beef next time.

  10. #
    Michaela — January 20, 2014 @ 10:26 am

    Wow, I want this, like right now. It’s too bad I’m at work. This looks perfect for next Sunday though! I’ll probably add more veggies and will use potato starch instead of flour to make it gluten free and like a previous commenter said, possibly use more short ribs too so that it’s really meaty. Thanks for another great inspiration.


  11. #
    deb — January 20, 2014 @ 3:01 pm

    It is absolutely freezing here in New Jersey and I am making these short ribs for dinner tonight!!! They are simmering now and the house smells divine…Thanks for the recipe…we looooove short rib anything!!!!


  12. #
    Brooklyn — January 22, 2014 @ 3:49 pm

    I made this last night because it was freezing here in NYC. Absolutely DELISH!! Thank you for this recipe :)


  13. #
    Melanie — January 23, 2014 @ 9:39 pm

    Just had leftovers of last night’s Braised Beef Short Ribs Stew and I have to say, this is the MOST mind-boggling delicious stew I’ve ever had. Hands down. The broth is sooooo rich and flavorful. The short ribs are sooooo tender and juicy. As the author said, this stew REALLY DOES outshine every pot roast or stew recipe I’ve ever had. Thanks so much for sharing this recipe with the world!

    Ps- for anyone hesitating because of the 3hr cook time- it’s sooooo worth it!!!


  14. #
    DEEPU PANICKER — February 11, 2014 @ 3:33 am

    Hi, Absolutely Heaven in a bowl. Be it any cut of beef, beef is my favorite. Very good recipe and excellent photos. I will definitely try this.

    I am a chef and I have just recently started blogging as well . My website Thank you for the recipe.


  15. #
    Diana — February 13, 2014 @ 11:37 am

    Love the idea of this recipe! Though I’m allergic to mushrooms – any recommendation on a substitute or whether much of the taste is sacrificed without that part of the recipe?


  16. #
    Barb — October 24, 2014 @ 7:07 pm

    I love, love love this recipe. There is nothing better than comfort food in October no matter the temp. I do make one adjustment I roast the vegetables. It just gives them a different depth of flavor.


  17. #
    mhikl — October 31, 2014 @ 1:19 pm

    Looks like a good recipe except for the low salt. Times and information are changing and unless one is a carboholic (sweets and tons of grains, root crops etc) then salt is very important to the body and is not stored—causing cramps and other problems. I much prefer damp French Celtic sea salt, the taste is heaven. Most packaged foods now are very low in sodium, a good thing. But for those who choose to do their own cooking, salt is not the bad gal it is played out to be and science supports this.

    As I cannot have wheat or corn, I use tapioca flour instead; and I prefer its glossy texture.
    The Chinese do not usually brown the meat in similar recipes. I do a half and half (very light brown with my spice & dark soya sauce rub) but both methods produce a tasty, nutritious meal. Also, I add strips of uncured bacon, brown them, cut them and use the oil in the stead of olive, which I only use on salads. Again, the fat nazis are wrong. Fat is very valuable to our health, its the carbs that must be watched. Green and colour in veg rule. The times they are indeed changing and healthy recipes like this sure beat take out. A plague on all take out joints.


  18. #
    People Eating Tasty Animals — January 28, 2015 @ 6:44 am

    Looks amazing. I am going to have to try this one!



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