Beef short ribs stew with fruity red wine

Beef short ribs stew with fruity red wine

Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 2 to 3
Author Connie Veneracion


  • 500 grams beef short ribs , cut between the bones
  • salt
  • pepper
  • 3 tablespoons flour
  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1/4 cup onion diced
  • 1/4 cup carrot diced
  • 1/4 cup celery diced
  • a sprig of fresh rosemary (about 1 tsp. if using dried)
  • 1/2 cup fruity red wine (more won’t hurt)
  • 2 to 3 broth preferably homemade
  • potato wedges optional
  • 1 tablespoon parsley chopped


  • Sprinkle the beef with salt and pepper. Toss with the flour.
  • Heat the olive oil and butter together. Cook the beef short ribs, in batches if necessary, until browned. Transfer the beef to a plate.
  • In the oil, over medium heat, cook the onion, celery, carrot and rosemary until a bit softened.
  • Return the beef to the pan. Pour in the wine. Stir, scraping the bottom of the pan. Cook over medium-high heat, uncovered, until the liquid is reduced to about a tablespoonful.
  • Pour in about two cups of broth. Season with more salt and pepper. Bring to the boil, cover and simmer for two hours or until the beef is tender.
  • Check every half hour to see if more broth should be added. Adjust the seasonings too, if needed.
  • If you want to add potatoes, add them during the last half hour of cooking.
  • Stir in the parsley just before serving.