Eosinophilic Esophagitis Friendly Classic Short Rib Stew
Total time3 hr 30 min
Prep time25 min
Cook time3 hr 5 min
4.8(4)
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Learn more →Ingredients
4 servings
- 3 lb bone-in beef short ribs (about 8 pieces)
- 1 ½ tsp kosher salt, plus more to taste
- 1 tsp black pepper, plus more to taste
- 2 tbsp neutral oil (such as canola or vegetable oil)
- 1 medium yellow onion, roughly chopped
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 cup dry red wine (such as cabernet sauvignon or côtes du rhône)
- 2 cups low-sodium beef broth
- 1 can (14 oz) diced tomatoes
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 lb baby yukon gold potatoes, halved
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the short ribs thoroughly dry with paper towels, then season all over with 1 1/2 tsp kosher salt and 1 tsp black pepper.
- 2
Heat the oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the short ribs on all meaty sides, undisturbed, for 3–4 minutes per side, until deeply browned and releasing easily from the pot. Transfer to a plate and set aside.
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