Hearty Beef Short Rib Stew with Vegetables
- Season & Sear the Ribs
Pat short ribs dry, season with salt and pepper.
Heat olive oil in a Dutch oven, sear ribs on all sides until browned. Remove and set aside.
- Cook Aromatics
Add onion, carrots, and celery. Sauté 5–6 minutes.
Stir in garlic, cook for 1 minute.
- Build the Flavor Base
Add tomato paste and paprika, stir to coat vegetables.
Pour in red wine, scraping the pot, and reduce by half.
- Simmer the Stew
Return ribs to the pot, add beef broth, Worcestershire, bay leaves, rosemary, and thyme.
Cover and simmer on low for 2.5–3 hours until ribs are tender.
- Add Potatoes & Finish
