Short Rib Stew
Print RecipeIngredients
- 1.5 lb short rib, bone in
- 1 finely chopped yellow onion
- 2-3 carrots, peeled and chopped
- 1 bay leaf
- 2 cloves garlic
- 1 tbsp Apple Cider Vinegar
- 3 tbsp tomato paste
- 1 tbsp Harissa paste ( optional)
- 1 liter Kettle and Fire or other bone beef broth
- 1/4 cup water
- salt and pepper
Instructions
Take out the short ribs and cut the meat away from the bone. Trim the fat, and discard all but 1 small piece. Cut the remaining meat into 1-2 in pieces and set aside.
In a heavy iron cast pot fitted with a lid, place on medium heat with the piece of fat and the two bones. Saute for a few minutes to render out the fat and then discard the fat but use tongs to remove the bones and set aside.
Crank the heat up tp medium and add the onion pieces and sauté with salt and pepper until a bit caramelized but not completely brown. Add the carrots and continue to stir for about 5 minutes.
Lower the heat to low and add all the rest of the ingredients except for the bones and stir to mix. Add the bones and cover and stew for about 1.5 hours and check if more water is needed depending on how thick you would like it, or until the meat has fallen off the bone.
Before serving remove the bay leaf and discard. Make sure you comb through the soup lightly to discard fallen chunks of fat or cartilage that can not be eaten as well as the bones.
Serve with crusty bread and a dash of fresh pepper.
Notes
You can make this in a crock pot or slow cooker as well. Make sure to prep the onions before throwing everything in to cook together as it adds depth and flavor to the stew.
New town, new places to hit up! On a walk with my family through festive light shows, we ended up at this quaint little bistro housed in a brick setting and full of southern food. Kicker… the chef and owner is classically trained in French cooking. So while my hubby opted for some smashed Southern burger thing, the rest of the menu was a bit heavier than I wanted that night, so I went for the soup of the day which was a braised short rib in a simple broth. The smooth velvety fatty broth was so divine that I was inspired to make my own the very next day. The result, dare I say was more a tune to my taste buds and I am sure a bit lighter.
Short rib is an awesome cut and mostly praised for its fatty content. Slow cooking it makes the meat more soft than butter sitting on your counter all day and it melts in your mouth. Incorporate that with a little pungent broth, harissa flakes, and sweet carrots and you have the best cold weather soup. The best part is that once you’ve prepped it take about 10 minutes of active cooking and you should just walk away from the soup and let it do it’s thing. Come back in a few hours and patience is rewarded!
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