Short-rib stew is a comfort food dish that features beef short ribs and vegetables. Let’s get into something crunchy that is going to keep our mouths busy. Our mouths are going to be occupied with the crunchiness of this deliciously and carefully made rib stew. I remember how my grandfather used to love this dish so much that all my family members wanted this dish to be made almost every time. The crunchiness of the veggies and the protein quantity it contains alone will make you want to make this dish over and over again. Let’s get started.
Rib stew recipe
Ribs usually refer to pork ribs or beef ribs. The different cuts of pork ribs include: Spare ribs: It comes from the belly behind the shoulder. Back ribs: It comes from the loin section of the pig. Beef ribs can also be a nutritious and delicious way to get the essential vitamins and minerals your body needs. From vitamins B12 and B6 to selenium and zinc, these cuts of beef offer a variety of benefits that are hard to beat. They can be used as main or side dishes and are versatile enough to accommodate any lifestyle.Country-style ribs are usually boneless. They are from the shoulder area which is a fatty, muscular section of the shoulder blade near the loin. These ribs are strips of meat cut off the shoulder bone and are similar to a shoulder steak.
Ingredients
- 2 lbs pork or beef ribs cut into individual pieces
- 2 tablespoons vegetable oil
- 1 onion chopped
- 3 cloves garlic minced
- 2 carrots peeled and diced
- 2 celery stalks chopped
- 1 can 14 oz diced tomatoes
- 3 cups beef or vegetable broth
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 bay leaves
Instructions
- Assemble all your ingredients and let us begin
- Pour your vegetable or olive oil in a large pot or Dutch oven or casserole dish over medium-high heat. Brown the ribs on all sides.
- Remove them from the pot and set aside.
- Add the chopped onion and cook until translucent.
- Add minced garlic, diced carrots, and chopped celery. Cook for about 3 minutes until the vegetables begin to soften.
- Put the browned ribs back into the pot.
- Pour in the diced tomatoes and beef or vegetable broth.
- Add paprika, dried thyme, salt, pepper, and bay leaves plus any other seasonings of your choice. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the ribs are tender and start to fall off the bone.
- Taste the stew and check it out if all is in place if not, make adjustments where applicable. Remove the bay leaves before serving.
- Serve the ribs stew hot, garnished with chopped fresh parsley if desired.
Video
Notes
This ribs stew offers a satisfying meal, perfect for warming up on chilly days or for a comforting dinner any time of the year.
Nutrition
Serving: 80g
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