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Short Rib Stew

This rich short rib stew delivers fall-apart tender beef, hearty vegetables, and a deep savory sauce. Slowly cooked to perfection, it’s the ultimate comfort food for cozy family meals or special gatherings.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

Beef and Base
  • 2 lb beef short ribs bone-in or boneless, trimmed
  • 2 tbsp olive oil for browning
  • 1 large onion finely chopped
  • 3 cloves garlic minced
Vegetables
  • 3 carrots sliced
  • 2 potatoes cubed
Sauce
  • 2 cups beef broth low sodium
  • 1 cup beef broth mixed with Worcestershire sauce
  • 1 tsp Worcestershire sauce adds depth
  • 2 tbsp tomato paste
Seasoning
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 bay leaf
  • salt to taste
  • black pepper to taste
Optional Thickening
  • 1 tbsp flour optional

Method
 

  1. Pat the short ribs dry. Heat olive oil in a pot and brown the ribs on all sides. Remove and set aside.
  2. In the same pot, cook the chopped onion for about 5 minutes until soft. Add garlic and cook for 1 minute.
  3. Add tomato paste and cook for 1–2 minutes until slightly darkened.
  4. If using flour, sprinkle it in and stir well to combine.
  5. Pour in the broth and Worcestershire mixture. Scrape the bottom to release flavor.
  6. Add carrots, potatoes, thyme, paprika, bay leaf, salt, and pepper. Stir well.
  7. Return ribs to the pot. Cover and simmer on low heat for 2.5 to 3 hours until tender.
  8. Remove bay leaf, adjust seasoning, and serve hot.

Notes

For extra flavor, add a teaspoon of soy sauce or additional Worcestershire sauce. Skim excess fat after cooking for a cleaner taste. Add vegetables later if you prefer firmer texture.