This is one of the exceptions to chuck.  If using short rib meat hasn’t entered your mind to make stew, the rich marbling in the meat renders an incredibly succulent stew when simmered slowly.

1 LB of boneless short ribs cut into 1½“ pieces

1 large onion – rough chopped

3 carrots – scrapped and cuti into 1” rounds

2 parsnips – scrapped and cut into 1” rounds

1 PKK of beef or veal demiglace

1 cup of red wine

2 cups of beef stock


6 medium size Yukon Gold potatoes – peeled and cubed into medium chunks

½ LB of white button mushrooms

1 bay leaf

1 sprig of fresh thyme

1 sprig of fresh rosemary

1 TSP kosher salt and fresh cracked pepper


Dry the short ribs well. Add them to a bowl and season well with salt and pepper.  Dredge in the flour and coat well.

Heat up some oil in a Dutch oven and when hot, start browning the short ribs in batches.  Discard the oil when done.

Add the ribs back into the pot and add the wine and reduce in half.  Add the stock, bay leaf and demiglace, ensuring the ribs are covered but not swimming in the broth.  Simmer for about 2 hours till tender.

Skim as much fat from the top as possible.  Add the parsnips, carrots, onion, mushrooms (if they are small enough leave hole, or cut in half), thyme, and rosemary.  Simmer on very low until the veggies are tender.  Taste and adjust seasonings.

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