Recipe: Tasty Beef Short Rib Stew

Beef Short Rib Stew. For the stew: Heat the oil and butter in a Dutch oven over a medium-high heat. If you want to get good browning, do not stir the short ribs unless to turn. While the short ribs are browning, chop the bacon and set aside.

Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. This Beef Short Ribs Stew is decadent and adds so much more to plain old beef dishes. Transfer short ribs to a plate and reserve. You can have Beef Short Rib Stew using 11 ingredients and 10 steps. Here is how you cook that.

Ingredients of Beef Short Rib Stew

1. You need 2.5 lbs of - Beef Short Ribs.
2. Prepare 1.6 lbs of - Baby Yellow Potatoes.
3. You need 10 slices of - Ginger.
4. You need 1/2 cup of - Regular Olive Oil.
5. You need 8 cloves of - Garlic.
6. Prepare 4 pcs of - Dried Red Pepper.
7. It's 1 tsp of - Sichuan Pepper Corn.
8. Prepare 1 tbsp of - Cooking Wine(Rice Wine or Shao Hsing Wine).
9. It's 1 1/2 tbsp of - Pixian Broad Bean Chili Oil Sauce.
10. You need 1 tbsp of - Light Soy Sauce.
11. You need 1 tbsp of - Dark Soy Sauce.

Prepare the short ribs: In a large oven-safe pot or Dutch oven over medium-high heat, heat the ghee or olive oil. Pat the short ribs dry with paper towels and season w Nigerian "stew base," a blend of plum tomatoes, onion, red bell pepper and chiles, forms the foundation of these braised beef short ribs. In Nigeria, the base would be fried in oil to condense. In a large mixing bowl, pat short ribs dry with a paper towel.

Beef Short Rib Stew step by step

1. Cover all the beef with a pot of water. Add 5 slices of ginger. Boiling at high heat. Turn to medium heat when the blood comes out..
2. When the beef turns brown, take it out of the water. Cut the beef to small pieces..
3. Chop the rest of the ginger and the garlic to fine pieces..
4. Heat the oil at high heat. Add ginger, garlic, dry red pepper and Sichuan pepper corn. Before the garlic turns brown, add beef..
5. Stir the beef for 3 minutes. Turn to medium heat. Add cooking wine..
6. Add broad bean chili oil sauce. (Try to get the red oil part of the sauce. Because the slow cooking process will make the beef absorb all the flavor from sauce. Just a little bit of sauce will make it spicy and savory enough. So avoid too much sauce.).
7. Add light soy sauce to give it a sweet hint. Add dark soy sauce to give it a caramelized color..
8. Add water to cover all the beef. Simmer at medium heat with lid on for 40 minutes to 1 hour..
9. Cut the baby potatoes to half size while beef is boiling. After 40 minutes to 1 hour, the water in the pot should be shallow. Add water to cover the beef again..
10. Boil for another 40 minutes, the water in the pot should be shallow again. Add potatoes and cook for 20 minutes or untill the potatos are tender. It's ready to serve..

Salt generously and dredge in flour until evenly coated. In a large Dutch oven over medium-high heat, melt butter. I made it once with short ribs but switched to making it with pre-cut stew meat. The sauce is delicious--a cross between pot roast flavor and beef burgandy. I chop my veggies up very small so they melt into the sauce then I add some bigger chunks of carrots onions and celery to stew with the meat.