Slow Brased Short Rib Stew


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Food photography is very difficult. I always try to bring my recipes and pictures together in order to explain my cooking methods and thoughts behind some of the dishes I  have learned to prepare and create over the years. I have spent two or three years studying food styling, learning my camera and researching food photography. With so much to learn I think I have started to develop a style. I don’t know what the style is I just do it, try to make great food look great and be able to have my readers understand the recipe! This recipe is one of my favorites and the cooking method (braising) can be used with many other dishes and is a basic for slow braising.

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The array of ingredients that can be used is endless. Any combination can be used as long as it is prepared correctly, cooked in a certain order that allows the flavor to be at its peak!

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Slow Braised Short Rib Stew

Preparation time: 8 hours

serves four

four tablespoons olive oil

two and a half  pounds two inch cut short ribs

quarter  pound fresh pearl onions, peeled

three spring onions, washed, white part only, chopped

four medium parsnips, peeled and sliced about one inch

on half pound fingerling potatoes, washed and sliced in half lengthwise

two bunches baby carrots with top, peeled, remove green top

one pint Cremini mushrooms

two stalks of celery chopped about one inch

three cups Chianti

one pint ripe cherry tomatoes

five to six cups good beef  bouillon

four fresh bay leaves

one bunch parsley, washed and chopped

small bunch basil

small bunch oregano


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Heat a lare stockpot over medium heat. Season short ribs with salt and freshly ground pepper. Add olive oil to pot and then place ribs in the pot. Sear or brown on each allsides, about 8 minutes. Remove from the pan and set aside.

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 Place the parsnips, carrots, onion and mushroom int the pan and brown over medium heat for a couple of minutes.

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Add the celery and potatoes and brown on all sides.

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Add the parsley, basil and oregano and bay leaves.

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Place the browned short ribs on top!

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Add the Chianti and bring to a boil. Turn down the heat and reduce by two thirds.

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Add a little salt and pepper.

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Cover the short ribs and place in a preheated 325 degree oven. Cook in the oven covered for several hours. My ribs took almost seven hours to cook. Every couple of hours remove the pot from the oven and check the ribs. If the ribs seem to be a little dry and a little water to the pan. The ribs should be done when the meat is falling off the bone.

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Make some mashed potatoes and hold warm. Place the mashed potatoes on a plate and then top with the short ribs and some of the vegetables. Spoon a little sauce over the ribs and serve.

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There are 2 comments

  1. Mouth watering. I will hire a chef to prepare and serve.

  2. Ditto. I’ll hire Tom to prepare it!

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