↞ recipe box start page
Category: Stews
Prep Time: Cook Time: Total Time:
2 tbsp canola oil
1 1/2 lbs boneless beef short ribs, cut in 1 1/2 inch cubes
1 tbsp all purpose flour
10 cremini mushrooms, cut in 1/4's if large or in 1/2 if small
1 bottle Cabernet sauvignon, or other dry red wine
1/2 cup balsamic vinegar
6 whole cloves garlic, peeled
5 sprigs fresh thyme, stems tied together w/twine
4 oz demi glace or beef stock
1 tbsp instant espresso or coffee
2 tsp kosher salt
1/2 to 1 tsp freshly cracked black pepper
10 cipollini onions, peeled & left whole
15 whole small carrots, peeled
10 small new white potatoes
4 stalks celery, cut in 2 inch pieces
1/2 cup frozen peas
extra kosher salt and freshly cracked black pepper, if necessary
For the slurry:
2 tbsp corn starch
1/4 cup cold water
Preheat oven to 300.
Place a large oven-safe pot on the stove over high heat. Add canola oil to the pan. Heat for at least 2 minutes until there are ripples in the oil but before the oil begins to smoke.
While the oil is heating, season the short rib cubes with kosher salt and freshly cracked black pepper. Lightly dust the meat with flour. Working in two batches so as not to over-crowd the pan, brown the beef on all sides, about 3-4 minutes per side. Once browned, remove the beef from the pan and set aside.
Reduce the heat to medium. Add the mushrooms to the pan. Saute the mushrooms, stirring occasionally, for about 10 minute or until well caramelized. Remove from pot and set aside with the browned beef.
Pour off any oil pooling in the pot. Return the pot to the stove and increase the heat to high. Add the red wine and balsamic vinegar to the pan. Scrap up any bits that may be stuck to the bottom of the pan. Allow the wine and vinegar to reduce by half, stirring occasionally. Once the wine has finished reducing, add the whole garlic cloves, thyme sprigs, demi-glace, instant coffee, kosher salt, black pepper, and reserved mushrooms and browned beef to the pot. Stir. Allow the liquid to return to a boil then place a lid on the pot. Place the pot into the oven.
Allow the beef to braise in the oven for 1 hour and add the cipollini onions, carrots, new potatoes and celery to the pot. Stir. Replace the lid to the pot and return the pot to the oven. Braise the stew for another 1 to 1 1/2 hours or until the beef is fall-apart-tender and the veggies are cooked through. Taste the stew and adjust seasoning as desired with kosher salt and freshly cracked black pepper.
Place the stew on the stove over medium-high heat, add the frozen peas. Stir and bring to a boil.
While the stew is coming to a boil whisk together the corn starch and cold water until all of the corn starch has dissolved. As soon as the stew reaches a boil, pour in the corn starch slurry and stir the pot immediately. Cook for another 1 minute at a boil until the stew is slightly thickened.
Remove the pot from heat. Remove the thyme sprigs. Allow the stew to cool, then place in the fridge. Allow the stew to chill overnight. This will allow the flavors to marry and will give the best tasting results! Before reheating, remove the layer of fat that has risen to the top and harden overnight. (This is another great reason to chill the stew. Otherwise you will be eating all of that extra fat!)
Reheat the stew over medium heat until thoroughly heated. Serve with a great loaf of crusty bread.
*If you do not wish to make demi-glace (because it takes for freaking ever!) and you can't find it in a specialty store, you can substitute a really good or just omit it altogether. While not a fundamental ingredient it adds a rich flavor if you can find it.
view more member recipes
RED WINE BRAISED SHORT RIB BEEF STEW
view my recipes
print
save
Category: Stews
Prep Time: Cook Time: Total Time:
2 tbsp canola oil
1 1/2 lbs boneless beef short ribs, cut in 1 1/2 inch cubes
1 tbsp all purpose flour
10 cremini mushrooms, cut in 1/4's if large or in 1/2 if small
1 bottle Cabernet sauvignon, or other dry red wine
1/2 cup balsamic vinegar
6 whole cloves garlic, peeled
5 sprigs fresh thyme, stems tied together w/twine
4 oz demi glace or beef stock
1 tbsp instant espresso or coffee
2 tsp kosher salt
1/2 to 1 tsp freshly cracked black pepper
10 cipollini onions, peeled & left whole
15 whole small carrots, peeled
10 small new white potatoes
4 stalks celery, cut in 2 inch pieces
1/2 cup frozen peas
extra kosher salt and freshly cracked black pepper, if necessary
For the slurry:
2 tbsp corn starch
1/4 cup cold water
Preheat oven to 300.
Place a large oven-safe pot on the stove over high heat. Add canola oil to the pan. Heat for at least 2 minutes until there are ripples in the oil but before the oil begins to smoke.
While the oil is heating, season the short rib cubes with kosher salt and freshly cracked black pepper. Lightly dust the meat with flour. Working in two batches so as not to over-crowd the pan, brown the beef on all sides, about 3-4 minutes per side. Once browned, remove the beef from the pan and set aside.
Reduce the heat to medium. Add the mushrooms to the pan. Saute the mushrooms, stirring occasionally, for about 10 minute or until well caramelized. Remove from pot and set aside with the browned beef.
Pour off any oil pooling in the pot. Return the pot to the stove and increase the heat to high. Add the red wine and balsamic vinegar to the pan. Scrap up any bits that may be stuck to the bottom of the pan. Allow the wine and vinegar to reduce by half, stirring occasionally. Once the wine has finished reducing, add the whole garlic cloves, thyme sprigs, demi-glace, instant coffee, kosher salt, black pepper, and reserved mushrooms and browned beef to the pot. Stir. Allow the liquid to return to a boil then place a lid on the pot. Place the pot into the oven.
Allow the beef to braise in the oven for 1 hour and add the cipollini onions, carrots, new potatoes and celery to the pot. Stir. Replace the lid to the pot and return the pot to the oven. Braise the stew for another 1 to 1 1/2 hours or until the beef is fall-apart-tender and the veggies are cooked through. Taste the stew and adjust seasoning as desired with kosher salt and freshly cracked black pepper.
Place the stew on the stove over medium-high heat, add the frozen peas. Stir and bring to a boil.
While the stew is coming to a boil whisk together the corn starch and cold water until all of the corn starch has dissolved. As soon as the stew reaches a boil, pour in the corn starch slurry and stir the pot immediately. Cook for another 1 minute at a boil until the stew is slightly thickened.
Remove the pot from heat. Remove the thyme sprigs. Allow the stew to cool, then place in the fridge. Allow the stew to chill overnight. This will allow the flavors to marry and will give the best tasting results! Before reheating, remove the layer of fat that has risen to the top and harden overnight. (This is another great reason to chill the stew. Otherwise you will be eating all of that extra fat!)
Reheat the stew over medium heat until thoroughly heated. Serve with a great loaf of crusty bread.
*If you do not wish to make demi-glace (because it takes for freaking ever!) and you can't find it in a specialty store, you can substitute a really good or just omit it altogether. While not a fundamental ingredient it adds a rich flavor if you can find it.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Short Ribs Of Beef Braised With Burgundy Wine
by sgre52160
6 lbs beef short ribs, cut into serving size pieces 1/2 cup flour 1/3 cup bacon fat or vegetable oil Salt and pepper, to taste 1 carrot, finely chopped 1 stalk celery, finely chopped 1/4 t
by sgre52160
6 lbs beef short ribs, cut into serving size pieces 1/2 cup flour 1/3 cup bacon fat or vegetable oil Salt and pepper, to taste 1 carrot, finely chopped 1 stalk celery, finely chopped 1/4 t
Red Wine-braised Short Ribs
by minniet
5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil 3 medium onions, chopped 3 medium carrots, peeled, choppe
by minniet
5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil 3 medium onions, chopped 3 medium carrots, peeled, choppe
Red Wine Braised Short Ribs
by sgre52160
4 English cut beef short ribs, trimmed (roughly 8 ounces each) Kosher salt and freshly cracked black pepper 3 tablespoons unsalted butter, divided 1 bottle full bodied red wine, such as Cabernet
by sgre52160
4 English cut beef short ribs, trimmed (roughly 8 ounces each) Kosher salt and freshly cracked black pepper 3 tablespoons unsalted butter, divided 1 bottle full bodied red wine, such as Cabernet
Short Ribs Braised In Red Wine
by sgre52160
3 bottles dry red wine 2 tbsp vegetable oil 8 short ribs, trimmed of excess fat Salt and crushed black peppercorns Flour, for dredging 8 large shallots, peeled, trimmed, split, rinsed and dried
by sgre52160
3 bottles dry red wine 2 tbsp vegetable oil 8 short ribs, trimmed of excess fat Salt and crushed black peppercorns Flour, for dredging 8 large shallots, peeled, trimmed, split, rinsed and dried
Braised Short Ribs In Wine
by sgre52160
4 lbs beef short ribs, cut into serving pieces Flour Salt and fresh ground pepper 3 tbsp vegetable oil 12 small pearl onion, peeled 1 cup celery, coarsely chopped 1/2 cup red pepper, coa
by sgre52160
4 lbs beef short ribs, cut into serving pieces Flour Salt and fresh ground pepper 3 tbsp vegetable oil 12 small pearl onion, peeled 1 cup celery, coarsely chopped 1/2 cup red pepper, coa
view more member recipes
related CDKitchen recipes
Beefy Braised Short Ribs
Red Pepper Braised Short Ribs
All Day Beef Stew
Miso Barbecue Beef Short Ribs
Beef Short Ribs Braised In Brown Ale
Short Rib Tomato Sauce
4-Hour Beef Stew
Barbecued Beef Short Ribs
Beef & Beer Stew
Eisenhower's Beef Stew