Embracing the gorgeous colors of autumn and cozying up to the cold and cloudiness outside, there’s a culinary gem that truly captures the essence of fall – the Decadent Fall Beef Short Rib Red Wine Stew. This recipe, a twist on one of Ina Garten’s classics, is designed to warm your heart, impress your family, and create cherished memories around the Sunday dinner table. Ok, or just impress yourself…because that’s all that really matters!
At the core of this dish are the bone-in beef short ribs, and let’s talk about those for a moment. These succulent morsels of meat are a culinary masterpiece, but they often come with a generous amount of marbling and fatty parts. While some may be tempted to trim these off, doing so would be like discarding the treasure. These aren’t an every day type meat option. Their richness is both in unctuousness and also in price tag. Red meat typically is higher in price, but these tend to be quite pricy, and the amount of meat you actually get per pound on bone-in is not super high.
You can substitute this recipe easily with a chuck roast and do the same technique – but there is to be an expected difference in the final product. Both delicious, don’t get me wrong!
Tips for Enjoying Fatty Short Ribs:
- Slow Cook to Perfection: Short ribs are known for their rich, meltingly tender texture, and the secret to this is slow cooking. The long simmering process allows the fat to render, infusing the stew with unbeatable flavor.
- Skim the Fat: During the cooking process, you might notice a layer of fat rising to the top. Skim it off periodically to control the richness of the stew, but don’t remove it all – a little fat is where the magic happens.
- Balancing Act: The key to enjoying fatty short ribs is all about balance. Pairing them with hearty elements like the red wine and the aromatic vegetables in this stew creates a harmonious symphony of flavors.
- Savor Each Bite: When you savor your stew, take a moment to enjoy the interplay of textures. The fatty parts should practically melt in your mouth, enriching every bite with a luxurious, unctuous quality.
Ina Garten’s Influence
I’ve always loved Ina Garten. She has this confident energy that just makes you want to make all of her recipes. Plus, she is a perfectionist and all of her recipes are so trustworthy. This recipe is a spin on one of Ina Garten’s beloved classics. Ina, the Barefoot Contessa, has a knack for transforming comfort food into culinary masterpieces. Her touch of elegance and simplicity is evident in this stew, making it perfect for a family gathering or a special dinner for your loved ones. I omit the stout and reduce the quantities to make this a realistic dinner for my family of four.
Sear the short ribs: Begin by searing the beef short ribs – but do it the easy way! I coated the short ribs in 1.5 tablespoons of avocado oil, 1 tablespoon of salt and 1/4 teaspoon pepper, Then add to a foil lined tray, and place into a oven under the broiler. 5-7 minutes later, you have perfectly seared short ribs, and you have saved time and a mess! I highly recommend this technique!
Prep your vegetables – by dicing the onion, celery and carrots into small and evenly diced pieces. Don’t worry if this isn’t perfect – the vegetables cook for so long they break down – but do try to have them be consistent in size.
Create the base: Add the onions, carrots, and celery to the pot, cooking them until they become tender and fragrant. Stir in the minced garlic to release its wonderful aroma.
Deglaze with red wine: Pour in the red wine to deglaze the pot, scraping up all those flavorful brown bits from the bottom. This step infuses the stew with a rich, deep taste. This is especially important if you sear the meat in the pot – but less so if you sear the meat using the simplified oven technique!
Add the remaining ingredients: Introduce the crushed tomatoes, beef broth, thyme, salt, and pepper. Stir everything together and bring it to a simmer.
Braising the short ribs: Cover the pot and let it simmer for a few hours until the short ribs become fork-tender, and the flavors meld into a symphony of deliciousness.
Serve with love: When the stew is ready, you should be ready to easily shred the bone off the bone. Serve it into bowls and serve it with a fresh Italian loaf of bread, chewy and warm. The combination is a sensory delight that’s sure to impress your family.
Cooking a stew like this on a lazy Sunday is more than just preparing a meal. It’s about creating cherished memories and traditions that bring your family together. The house fills with the aroma of this decadent dish, drawing everyone around the kitchen, eagerly anticipating dinner.
As you all gather around the table, your family will feel the warmth and comfort of this hearty meal. The rich, red wine-infused stew, accompanied by crusty bread, is the perfect recipe for making Sundays special. In the midst of laughter, storytelling, and shared joy, this stew becomes a source of nourishment for both body and soul.
The Decadent Fall Beef Short Rib Red Wine Stew is a true testament to the joys of the autumn season. It’s an impressive, hearty, and incredibly satisfying dish that pays homage to the culinary finesse of Ina Garten.
So, this fall, embrace the tradition of Sunday cooking and create beautiful memories with your loved ones over this extraordinary stew. Your family will thank you for this warm and delicious experience, reminding them of the love that simmers in your home and your heart. Enjoy those delightful short ribs, and remember, the magic is in the balance!
Decadent Fall Beef Short Rib Red Wine Stew Recipe: Ina Garten Inspired Comfort FoodCourse: MainCuisine: FrenchDifficulty: Medium
3 pounds of bone-in beef short ribs
2 tablespoons avocado oil (separated)
2 cups of red wine
2 cups of beef broth
2 cups of diced carrots
2 cups of chopped onions
1 cup of diced celery
1 15-ounce can of crushed tomatoes
4 cloves of garlic, minced
4 sprigs of fresh thyme
2.5 tablespoons salt (separated)
1/2 teaspoon pepper (separated)
- Preheat oven broiler.
- Sear the short ribs: Begin by searing the beef short ribs – but do it the easy way! I coated the short ribs in 1.5 tablespoons of avocado oil, 1 tablespoon of salt and 1/4 teaspoon pepper, Then add to a foil lined tray, and place into a oven under the broiler. 5-7 minutes later, you have perfectly seared short ribs, and you have saved time and a mess! I highly recommend this technique! See note below.
- Turn off the broiler and preheat oven to 350 degrees F.
- Prep the vegetables – dice the onion, carrot and celery so they are small and similar in size. Mince the garlic – and set aside.
- Create the base: In heavy bottom pot on the stove, add the onions, carrots, and celery to the pot, cooking them until they become tender and fragrant. Stir in the minced garlic at the end for 1 minute.
- Deglaze with red wine: Pour in the red wine to deglaze the pot, scraping up all those flavorful brown bits from the bottom. This step infuses the stew with a rich, deep taste.
- Add the remaining ingredients: the crushed tomatoes, beef broth, thyme, salt, and pepper. Stir everything together and bring it to a simmer.
- Braising the short ribs: Cover the pot and place it into the oven and cook (at least 2.5 hours) until the short ribs become fork-tender, and the flavors meld into a symphony of deliciousness.
- When the stew is ready, shred the meat off the bone & remove the thyme stems. L`1adle the stew into bowls and serve it with a fresh Italian loaf of bread, chewy and warm.