Beef short rib stew
print recipe
-1 (0 rated)
Four to six servings


    • 1 cup olive oil
    • 1 cup all-purpose flour seasoned with salt and pepper
    • 8 pounds short ribs of beef, cut 2 inches wide
    • 6 ounces pancetta, diced (about 1 cup)
    • 1/4 cup chopped garlic (about 3 to 4 cloves)
    • 1 cup chopped onion (about 1 onion)
    • 1 cup red wine
    • 3 quarts beef stock
    • 1 cup chopped carrots (about 2 carrots)
    • 8 small Yukon Gold Potatoes, left whole
    • 1 cup chopped fennel (1 trimmed bulb)


Baking Directions:

In a large, 8-quart stock pot, heat the oil over medium-high heat. Dust the short ribs in seasoned flour and place in the pot. Sear them for 2 to 3 minutes on each side, until browned. Sear ribs in batches, and set aside on a platter, taking care not to crowd the pot with the ribs. Reduce heat to low, add pancetta, garlic and onions to the pot, and cook for 4 to 5 minutes, then add the ribs, red wine and beef stock; simmer covered for 1 hour. Then add carrots, potatoes, fennel, cook, covered, for 1 more hour; total cooking time about 2 hours. Season to taste with salt and pepper. Transfer the ribs and vegetables to a warm serving platter and serve.

Recipe tags

Easy American

More recipes