Short Rib Stew

Inexpensive cuts of meat, like short ribs, are usually well marbled with fat and respond really well to slow cooking.  Shorts ribs can usually be had for about 5 or 6 dollars a pound and can make for a fantastic meal and even better leftovers.  Last night, I modified a Ethan Stowell short ribs recipe to make a beef stew with root vegetables.  The smells of the meat and vegetables filling my apartment brought me back to my Irish grandmother’s kitchen.  I share a lot of remembrances of my Italian family and the foods that our lives revolved around but there are some recipes that put me in touch with my other side.  Here is a really nice recipe to warm up with until the sun decides to make another appearance…hopefully sometime soon.

Short Rib Stew

3 lbs bone in short ribs

1/4 c.  flour

3 tbls olive oil

2 cups red wine

3 cups stock

6 carrots, chopped

3 parsnips, chopped

1.5 lbs small potatoes, diced

1 onion, chopped

1 shallot, minced

1/2 lb cremini mushrooms, quartered

1 tbsp thyme leaves

2 tbls chopped sage

salt & pepper

1. Toss the ribs in the flour seasoned with salt and pepper and fry in a large Dutch oven until brown all over 6-10 minutes. Remove from the pot and discard the oil.

2. Return the meat to the pot and add the wine.  Bring to a boil and reduce by half. About 8 minutes. Add the stock, bring to a boil cover, lower heat, cover  and cook for 2 hours.

3.  Skim any fat off the surface and add the rest of the ingredients.  Cook until vegetables are tender. About 40-45 minutes.  Remove bones and stir through stew to mix in the meat.