Boneless Short Rib Stew
Posted: | Categories: Recipes | Tags:dinner inspo gluten-free
Boneless Short Rib Stew
Melissa Ben-Ishay
Savory Recipes
I was in Florida a few weeks ago visiting a friend and she made a delicious recipe by Ruhama Shitrit. I’ve been wanting to recreate it ever since we got back.
This was even better than I could have imagined—the meat is melt-in-your-mouth tender, with the perfect amount of vegetables to make it a hearty, well-rounded dish that deserves a spot in your winter dinner rotation.
Ingredients
- 2 large carrots
- 3 celery stalks
- 1 yellow onion
- 5 garlic cloves
- 2 lbs. boneless chuck short ribs (you can also use boneless chuck roast)
- 2 tablespoons avocado oil
- 1 teaspoon salt, divided
- ½ teaspoon fresh black pepper
- 2 teaspoons garlic powder
- 2 teaspoons oregano
- 2 teaspoons sweet paprika
- 1 teaspoon Dijon mustard
- 4 cups vegetable broth, divided
- 6 small Yukon gold potatoes, washed well and cut into quarters
- Fresh parsley, to garnish
Directions
- Preheat oven to 300°F.
- Cut the carrots and celery into ½” pieces, and chop the onion and garlic.
- Pat the meat dry with a paper towel and season with ½ teaspoon salt and a few turns of black pepper.
- Heat the avocado oil in a shallow braising dish over medium-high heat. Once the oil shimmers, add the meat to the pan and sear for 2-3 minutes on each side.
- Once the meat has browned on all sides, remove it from the pan and set on a plate.
- Add the carrot, onion, celery, garlic, garlic powder, oregano, paprika, and mustard to the pan, and season with remaining salt and a few more turns of black pepper. Cook for a few minutes, until fragrant, to let the aromatics bloom, then pour in two cups of the vegetable broth and bring to a simmer.
- Return the meat to the pan and cover with vegetables. Add the potatoes and remaining broth.
- Cover and place in the oven to cook for at least 3 hours (or longer if you want! I lowered the heat to 250°F and let it cook for 6 hours). Garnish with fresh parsley to serve.
