Short Rib Stew Recipe

Ingredients:

• 1 lb bone-in short ribs

• 1 tablespoon olive oil 1  

• 1 onion, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 2 cloves garlic, minced

• 1 (14.5 ounce) can diced tomatoes, undrained

• 1 (14.5 ounce) can beef broth

• 1 (10 ounce) package frozen mixed vegetables

• 1 teaspoon dried thyme

• 1/2 teaspoon dried rosemary

• Salt and pepper to taste

Instructions:

1. Sear the short ribs: Heat olive oil in a large Dutch oven or pot over medium-high heat. Season short ribs with salt and pepper. Sear the short ribs on all sides until browned. Remove short ribs from the pot and set aside.

2. Sauté vegetables: Add chopped onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.

3. Combine ingredients: Return the short ribs to the pot. Add diced tomatoes, beef broth, frozen vegetables, thyme, and rosemary. Season with salt and pepper to taste.

4. Simmer: Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the meat is very tender.

5. Serve: Serve hot with mashed potatoes, rice, or crusty bread.

Tips:

• For richer flavor, use bone-in short ribs.

• You can substitute red wine for some of the beef broth for added depth of flavor.

• Add a bay leaf to the pot for extra flavor.

• Garnish with fresh parsley or chopped chives before serving.

• Rice can be a greta side for this stew.