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    You are in: Home / Recipes / Snowy Night Short Rib Stew Recipe
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    Snowy Night Short Rib Stew

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    45 mins

    3 hrs

    KathyP53's Note:

    Winter comfort food at it's best! Feeds a crowd.

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    Units: US | Metric


    1. 1
      Toss cut short ribs with flour in plastic freezer bag in batches. Heat oil in large Dutch oven until hot, but not smoking.
    2. 2
      Cook short ribs in batches until well-browned over medium heat, about 8 minutes per batch. Remove short ribs to platter. Discard all but approximately 2 tablespoons fat in bottom of pot. Saute onions in fat until golden over medium heat. Add wine to pot and cook over medium heat, uncovered, until reduced by half, about 10 minutes. Return short ribs to pot and add chicken broth. Bring to a simmer, cover, reduce heat to low, and cook for 2 hours, or until shorts are tender.
    3. 3
      Stir in carrots, potatoes, mushrooms, rosemary, thyme, and sage. Cover and simmer over low heat an additional 35-40 minutes, or until vegetables are tender. Remove and discard rosemary sprigs. Season with salt and pepper to taste. Serve with garlic mashed potatoes or rice.

    Ratings & Reviews:

    • on November 12, 2009


      The flavor of this stew was outstanding. I didn't have any mushrooms but really didn't miss them. I added corn, peas, carrots, and celery. this is a real keeper! Thanks for sharing your great recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Snowy Night Short Rib Stew

    Serving Size: 1 (509 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1165.5
    Calories from Fat 809
    Total Fat 89.8 g
    Saturated Fat 36.9 g
    Cholesterol 172.3 mg
    Sodium 191.5 mg
    Total Carbohydrate 36.4 g
    Dietary Fiber 5.4 g
    Sugars 6.5 g
    Protein 39.0 g

    The following items or measurements are not included:

    fresh rosemary

    fresh sage leaves

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