Lauren’s Short Rib Stew

Most of the recipes I added to this cookbook are mom’s, or even granny’s. This one I am proud to say is my own. It was what I was known for among our friends in Hoboken and now I make it for Halloween, dinner parties and chilly nights with my little family! It’s a stick to your ribs, need a nap afterwards type of meal.

Ingredients

• 2 lbs beef short ribs on the bone
• 1 box beef stock
• 1 bottle of red wine (a bottle you would actually drink)
• 1 can of diced tomatoes
• Tomato paste, generous helping
• 1 vidalia onion, diced
• Chopped garlic, to taste
• 4 stalks celery, chopped
• 4 carrots, peeled and chopped
• Bay leaf
• Salt and pepper
• Fresh thyme

Instructions

• Heat a heavy bottomed pot over medium, add a generous pour of olive oil.
• Salt and pepper short ribs and, working in batches, add to the pot in batches and brown.
• Remove the short ribs and set aside.
• Add more olive oil if pot appears dry then add onion, stirring until translucent.
• Add carrots and celery, saute until soft then add garlic, stir until fragrant.
• Add a generous helping of tomato paste, and stir; salt and pepper everything.
• Add ENTIRE BOTTLE of wine (trust me) and scrape the bottom of the pot to deglaze.
• Bring to a boil and allow some of the wine to cook off.
• Add carton of beef stock and a can of diced tomatoes; season with salt and pepper.
• Bring to a boil then reduce to a simmer, add bay leaf and thyme.
• Cover partially with lid and allow to simmer on low for 3 hours, stirring occasionally.
• You’ll know it’s done when beef is tender and separating from the bones.
• Remove bay leaf and thyme stems.
• Serve over mashed potatoes, polenta or noodles, make sure to have fresh bread!