Quick Short Rib Stew - A Hearty and Flavorful American Comfort Food

This quick short rib stew is a classic American comfort food that will warm your soul. Made with tender beef short ribs and a flavorful combination of vegetables and herbs, this stew is hearty, filling, and perfect for colder days. The short ribs are seared to lock in their juices and then slow-cooked with aromatic ingredients to yield a rich and comforting stew. Serve it with crusty bread or over a bed of mashed potatoes for the ultimate comfort meal.

Ingredients

• 3 pounds beef short ribs
• Salt and black pepper, to taste
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 celery stalks, chopped
• 3 carrots, peeled and chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 4 cups beef broth
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 tablespoon Worcestershire sauce
• 1 cup frozen peas

Directions

1. Season the short ribs with salt and black pepper.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
3. Add the short ribs to the pot and sear on all sides until browned. Remove the ribs and set aside.
4. In the same pot, add the onion, celery, and carrots. Cook until the vegetables are softened, about 5 minutes.
5. Add the minced garlic and tomato paste, and cook for another minute until fragrant.
6. Pour in the red wine and scrape the bottom of the pot to release any browned bits.
7. Return the short ribs to the pot and add the beef broth, bay leaves, dried thyme, dried rosemary, and Worcestershire sauce.
8. Bring the stew to a boil, then reduce the heat to low.
9. Cover the pot and simmer for 2-3 hours, or until the meat is tender and falling off the bone.
10. Remove the short ribs from the stew and shred the meat using two forks. Discard any bones and fat.
11. Return the shredded meat to the pot and stir in the frozen peas.
12. Simmer the stew uncovered for another 10 minutes, or until the peas are cooked through.
13. Season with additional salt and pepper, if needed.
14. Serve the quick short rib stew hot with crusty bread or over mashed potatoes.

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