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Short Rib Stew with Vegetables and Port

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  • Level: Intermediate
  • Total: 4 hr
  • Active: 50 min
  • Yield: 8 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. Serve garnished with chopped chives.