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Soup & Stews
Beef Stew

Cullen's Beef Rib Stew

Ingredients

4 to 8 short ribs, depending on size

Salt and pepper

1 large onion

1 carrot, peeled and chopped

1 celery stalk, trimmed and chopped

2 garlic cloves, chopped

2 bay leaves

1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme

1 cup wine

1 cup chicken stock or water

Chopped fresh parsley leaves for garnish

Directions

1. Preheat the oven to 450 degrees. Put the ribs in an ovenproof skillet, meatiest side down, and put in the oven; roast until nicely browned, about 15 minutes. If time and energy allow, brown the other sides similarly. Otherwise proceed. Reduce the oven heat to 300 degrees.

2. Sprinkle the ribs with salt and pepper and remove them from the pan; pour off most of the fat. Add the onion, carrot, celery, garlic, bay leaves, and thyme to the pan and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Add the wine and let it bubble for a minute, then add 1 cup water and the stock (or use 2 cups water). Return the ribs to the pan and partially cover. Put in the oven and cook, turning every hour or so, until the meat is very, very tender, at least 2 hours and probably longer, adding additional liquid to the pan if it threatens to dry out.

3. Serve the meat with the pan juices, garnished with the parsley.

What is right is often forgotten by what is convenient.

- Bodie Thoene