Short Rib Stew

Mondays are not so bad when you have something like this for dinner. The recipe is from Food and Wine.  I did make some changes in the original recipe. Instead of boneless short ribs I used the short ribs with the bone, this helped make the stock as amazing as it was. The stock was so good that Chris suggested we make a soup from the leftovers. The meat was tender and 4 short ribs only cost $8.00. I did not have potatoes, I was sure I did and I did not use mushrooms. I had zucchini so I used that instead.

My version of Short Rib Stew, adapted from Food and Wine.

Ingredients-

4 beef short ribs, on the bone
1/4 cup all-purpose flour
2 tablespoons extra-virgin olive oil
1 cup dry red wine
1 1/2 cups chicken stock
3 carrots, cut into 1/2-inch dice
2 medium parsnips, peeled and cut into 1/2-inch dice
1 large onion, cut into 1-inch dice
2 pound zucchini, cut into 1 inch dice
1 tablespoon thyme leaves, chopped
8 sage leaves, coarsely chopped
Kosher salt and freshly ground pepper

Method-
In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron casserole, heat the oil. Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch.

Discard the oil.

Return the meat and any juices to the casserole. Add the wine and boil until reduced by half, 8 minutes. Add the stock and bring to a simmer. Cover and cook over low heat until the meat is tender, 2 hours.

Skim any fat from the stew. Stir in the carrots, potatoes, parsnips, onion, zucchini, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and serve.