Braised Short Rib Stew: A Hearty Classic for Cozy Evenings

When the weather calls for something warm and satisfying, few dishes compare to a slow-braised short rib stew. Featuring rich, tender Wagyu English cut short ribs and a medley of hearty vegetables, this classic dish is perfect for everything from a comforting family meal to an elegant weekend dinner. Slow-cooked to perfection, it’s a recipe that brings depth of flavor and a melt-in-your-mouth experience in every bite.

Wagyu English cut short ribs are ideal for braising, thanks to their generous marbling and bone-in structure. When cooked low and slow, the meat becomes incredibly tender, infusing the broth with a rich, beefy flavor that makes this stew irresistible.

Braised Short Rib Stew Recipe

Ingredients:

  • 3 lbs Wagyu English cut short ribs, bone-in

  • 2 tbsp olive oil

  • 1 large onion, chopped

  • 3 carrots, peeled and cut into chunks

  • 3 celery stalks, chopped

  • 4 garlic cloves, minced

  • 2 tbsp tomato paste

  • 1 cup red wine (optional)

  • 4 cups beef stock

  • 2 sprigs fresh thyme

  • 2 sprigs fresh rosemary

  • 2 bay leaves

  • 1 lb Yukon gold potatoes, quartered

  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat your oven to 325°F (163°C).

  2. Season the short ribs generously with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the ribs until browned on all sides. Remove and set aside.

  3. Add onions, carrots, and celery to the pot, cooking until softened. Stir in the garlic and tomato paste, letting it cook for a minute to develop flavor.

  4. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow it to simmer and reduce slightly.

  5. Return the short ribs to the pot, adding beef stock, thyme, rosemary, and bay leaves. Cover and transfer to the oven to braise for 2.5 to 3 hours, until the meat is tender and falling off the bone.

  6. In the last 45 minutes, add potatoes to the stew, letting them absorb the rich flavors.

  7. Remove the short ribs and vegetables, discard herb stems and bay leaves, and skim any excess fat from the broth.

  8. Serve warm, topped with fresh herbs or crusty bread on the side.

Why You’ll Love This Dish
This braised short rib stew is the perfect blend of comfort and sophistication. The slow-cooked Wagyu English cut short ribs become fall-off-the-bone tender, infusing the broth with a deep, rich flavor that only comes from hours of gentle braising. Each spoonful delivers a hearty mix of vegetables and melt-in-your-mouth beef, making it an ideal dish for cozy nights or special gatherings. The flavors deepen over time, making it even better the next day, and it pairs beautifully with crusty bread or a glass of bold red wine. Whether you’re preparing it for a family dinner or meal prepping for the week, this stew is a timeless favorite that offers warmth and indulgence in every bite.

Make this short rib stew a staple in your kitchen this season—it's a dish that embodies warmth, richness, and timeless comfort.

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