Name: Braised Red Wine Short Rib Stew
Total time: PT7200.0S
Yield: 4
Ingredients: 3 pound Beef Short Ribs; 2 tablespoon All-Purpose Seasoning; 2 teaspoon Salt; 1 1/2 cup All-Purpose Flour; 1 teaspoon Ground Black Pepper; 1/4 cup Canola Oil; 1 cup Red Wine; 4 cup Unsalted Beef Stock; 2 tablespoon Tomato Paste; 2 tablespoon Worcestershire Sauce; 5 sprig Fresh Thyme; 3 Bay Leaf; 1 Onion; 2 stalk Celery; 3 Carrot; 2 Sweet Potato; 16 ounce Turnip; 4 clove Garlic; as needed Bread; as needed Unsalted Butter

Braised Red Wine Short Rib Stew

1 rating

Editor's Choice

This recipe is full of buttery, rich, pleasing flavors. The fall vegetables absorb the flavors so well! Use your favorite bottle of red wine and if you’re not sure which one to choose I like to use a red blend for this recipe.

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Braised Red Wine Short Rib Stew

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Meiko and the Dish

Hi,I'm Meiko. Expect to find classic comfort foods like fried chicken and midwestern cobblers that’ll rival your grandmas.

https://meikoandthedish.com/

2HRS

Total Time

$7.43

Cost Per Serving

Ingredients

Servings

US / Metric

3 lb

Beef Short Ribs

up to 4lbs.

2 Tbsp

All-Purpose Seasoning

1/2 Tbsp

Salt

1 1/2 cups

All-Purpose Flour

1 tsp

Ground Black Pepper

1/4 cup

Canola Oil

or Mild Oil

1 cup

Red Wine

4 cups

Unsalted Beef Stock

2 Tbsp

Tomato Paste

2 Tbsp

Worcestershire Sauce

5 sprigs

Fresh Thyme

or 1 teaspoon dry thyme

Bay Leaves

Onion, chopped

2 stalks

Celery, chopped

Large Carrots, peeled, sliced

2
(5.3 oz)

Sweet Potatoes, peeled, chopped

3 1/2 cups

Turnips, peeled, chopped

4 cloves

Garlic, crushed

For Serving

as needed

Bread

optional

as needed

Unsalted Butter, room temperature

Nutrition Per Serving

VIEW ALL

Calories

1129

Fat

51.4 g

Protein

78.5 g

Carbs

75.0 g

Add to plan

Braised Red Wine Short Rib Stew

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Meiko and the Dish

Hi,I'm Meiko. Expect to find classic comfort foods like fried chicken and midwestern cobblers that’ll rival your grandmas.

https://meikoandthedish.com/

Author's Notes

If you have a slow cooker follow the recipe, instead of adding to the instant-pot add to the slow cooker and cook on low mode for 6 hours. Add your vegetables with 2 hours remaining.

An instant release is when you instantly release the steam. If you do this immediately after the timer goes off. The liquid will spray everywhere. I like to give it 5 minutes before releasing it. If you notice liquid releasing with the steam, close the vent and allow it to cool off for an additional 5 minutes.

A natural release is when you allow the valve to naturally vent the steam. This takes about 20-25 minutes.