Short Rib Stew with Vegetables and Port

Total Time:
3 hr 35 min
25 min
3 hr 10 min

8 servings

  • 1/4 cup olive oil
  • 4 pounds boneless beef short ribs, cut into 2-inch pieces
  • Kosher salt and freshly ground black pepper
  • 2 medium yellow onions, cut into 1-inch pieces
  • 6 cloves garlic, smashed and chopped
  • 4 sprigs fresh oregano
  • 4 sprigs fresh thyme
  • 1/4 cup flour
  • 4 cups beef broth
  • 1 bottle red wine, preferably Cabernet Sauvignon
  • 3 large carrots, chopped
  • 3 large parsnips, chopped
  • 2 pounds purple potatoes, scrubbed and halved
  • 1 cup port wine
  • 1/4 cup chopped fresh chives, optional, for garnish
Watch how to make this recipe.
  • Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, add the short ribs, sprinkle with salt and pepper, and brown on all sides, about 3 1/2 minutes per side. Remove to a plate and set aside.

  • Lower the heat to medium and add the onions, garlic, oregano and thyme; cook until fragrant, 2 to 3 minutes. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the pot. Bring to a simmer, partially cover, and cook until the meat begins to pull apart easily, 2 hours.

  • Stir in the carrots, parsnips, potatoes and port wine. Bring back to a simmer and cook, partially covered, until the vegetables are tender and cooked through, about 45 minutes.

  • Serve garnished with chopped chives.

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