Ingredients
3 lbs (1.4 kg) beef short ribs, bone-in
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, minced
3 large carrots, cut into chunks
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3 large potatoes, peeled & cubed
2 celery stalks, sliced
2 tbsp tomato paste
1 cup (240 ml) red wine (optional)
4 cups (1 liter) beef broth
2 bay leaves
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2 sprigs fresh rosemary (or 1 tsp dried)
3 sprigs fresh thyme (or 1 tsp dried)
1 tsp paprika
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tbsp Worcestershire sauce (optional)
1 cup peas (optional, added at the end)
Fresh parsley, chopped (for garnish)
Instructions
- Season & Sear the Ribs
Pat short ribs dry, season with salt and pepper.
Heat olive oil in a Dutch oven, sear ribs on all sides until browned. Remove and set aside.
- Cook Aromatics
Add onion, carrots, and celery. Sauté 5–6 minutes.
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Stir in garlic, cook for 1 minute.
- Build the Flavor Base
Add tomato paste and paprika, stir to coat vegetables.
Pour in red wine, scraping the pot, and reduce by half.
Simmer the Stew
Return ribs to the pot, add beef broth, Worcestershire, bay leaves, rosemary, and thyme.Get Organic Produce
Cover and simmer on low for 2.5–3 hours until ribs are tender.
Add Potatoes & Finish
Add potatoes 45 minutes before stew is done, cook until tender.
Stir in peas during last 5 minutes.
Remove herb stems and bay leaves, taste and adjust seasoning.
- Serve
Garnish with fresh parsley.
Serve hot with crusty bread.