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February 2007 Issue
Short Rib Stew
by Philip R. Gantt
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Welcome to Seasoned Cooking and to Phil's International Flair!

During the cold winter months there is nothing more warming than a pot of stew. Although you can select from a variety of beef cuts for stew, I prefer to use beef short ribs because they make for a very rich broth.

Now, on to the recipe! Be well, and good eating!

 

Short Rib Stew

This dish requires long cooking, but it's well worth the effort.
  • 2 lbs. beef short ribs
  • 1/2 cup flour
  • 12 cups water
  • 2 Tbsp. bacon grease or olive oil
  • 1 clove garlic, crushed and diced
  • 1 tsp. Worcestershire sauce
  • 1 onion, quartered and cut each piece in half
  • 3 stalks celery, sliced into one inch pieces
  • 1 lb. baby carrots
  • 1 large potato, cut into chunks
  • 1/8 tsp. summer savory
  • 1/8 tsp. thyme
  • 1/8 tsp. tarragon
  • 1 bay leaf
  • chopped parsley for garnish
  • Salt and pepper to taste
Salt and pepper the short ribs and coat them with flour. In a large pot, heat the bacon grease or olive oil over medium heat. Add the short ribs to the pot and braise the ribs until they are browned on all sides. Next, add the onion and stir until the onions are slightly caramelized (browned), about 4 minutes.

Now add the garlic and Worcestershire sauce, stir the ribs to coat and cover with about 12 cups of water. Add the bay leaf, cover the pot and let simmer over low heat for about 2 hours. After simmering, add the carrots, potato and spices. Simmer covered an additional 30 minutes, adding more water if necessary.

Finally, add the celery pieces and simmer without the cover for about 20 to 30 more minutes. Taste the broth and season as necessary. The meat should fall off the bones, so the bones may be removed from the pot before serving.

Serve this stew in individual bowls and garnish with a sprinkle of chopped parsley for garnish. Serve with bread and butter or garlic toast. This stew is a meal in itself. Enjoy!

  • Yields: 8 servings
  • Preparation Time: 3 hours
 



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