Boneless short ribs stay nice and moist in a long-simmered dish like this one. Sop up the juices of this hearty, delicious stew with thick slices of crusty bread.
Recipe courtesy of Williams-Sonoma
- 1 1/2 pounds boneless beef short ribs, each 2 to 3 inches long
- Salt and freshly ground pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and cut into 1-inch chunks
- 1 parsnip, peeled and cut into 1-inch chunks
- 2 large garlic cloves
- 6 ounces small white or cremini mushrooms, trimmed and halved
- 1 cup dry red wine
- 1 cup fresh or canned diced tomatoes with juices
- 1 bay leaf
- 1 teaspoon chopped fresh thyme
- 1 Preheat an oven to 350°F. Cut each short rib in half crosswise. Season the meat well with salt and pepper.
- 2 Warm a Dutch oven or similar heavy ovenproof pot with a tight lid over medium-high heat and add the olive oil. When the oil is hot, add the beef and sear on all sides until well browned, about 8 minutes.
- 3 Add the onion, carrots, parsnip, garlic and mushrooms and cook, stirring often, until the vegetables are lightly colored, about 5 minutes. Add the wine, bring to a boil and cook for 5 minutes to reduce slightly. Add the tomatoes, bay leaf and thyme and return to a boil. Cover, transfer to the oven and cook until the meat is tender when pierced with a fork, about 1 1/2 hours.
- 4 Adjust the seasoning with salt and pepper and serve directly from the pot.