Short Rib Stew

 

Flanken style short ribs were on sale at Whole Foods so I bought 1 1/2 pounds.  They were marbled nicely without too much fat and I thought they would make a great beef stew.  I was right : ).  We had a bit of a cold spell come through Boulder and I was feeling under the weather from the drastic temperature change.  An itchy throat and sore muscles are no fun with a baby.  I decided a crock pot of hearty soup was just what I needed.  This is an easy meal great for the winter months.  Feel free to substitute any stew meat, beef, buffalo, or elk.  I’ve made this soup numerous times before and have found these amounts of seasonings to work great with each batch.

  • – 1.5 lbs flanken style short ribs, fat trimmed off
  • – flour
  • – oil
  • – 2 carrots, sliced into thick half moons
  • – 1 large yukon gold potato, peeled and chopped
  • – 2 celery sticks, chopped
  • – 1 medium onion, chopped
  • – 2 cups frozen peas
  • – garlic, chopped
  •  – ~1 1/2 teaspoon each s&p
  • – 1 teaspoon smoked paprika
  • – 1 teaspoon fancy thyme
  • – 2 bay leaves
  • – 2 tablespoons Worcestershire sauce
  • – 2 tablespoons Better Than Bouillon beef base
  • – water
  • – 1/4 cup cornstarch
  1. Heat up oil over medium high heat in a sauté pan.  Lightly dregde short ribs in flour and season with s&p.  Place ribs in pan and brown each side.  Do this in batches as to not overcrowd the pan.  Place in crock pot.
  2. Add all ingredients except cornstarch, covering with an inch of water.
  3. Cook on low 8 hours.
  4. 30 minutes before serving remove half a cup of the broth and dissolve the cornstarch.  Add back to the crock pot.
  5. Serve.  Don’t forget to remove the bones.

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