When it turns cold outside it’s the perfect time to prepare foods that take a bit of extra time. While this stew takes a few hours to cook, it’s very simple (only six ingredients) and the end result is very tasty and worthy of serving to your holiday guests. What makes this stew so good? Cooking the short ribs in both port and red wine!
If you never intend to drink the port you’re using in this recipe, buy the lower-priced Ruby port. But, if you subscribe to the adage that you shouldn’t cook with something you wouldn’t drink, then go for a Reserve port (it’s about $10 more a bottle than Ruby port). Reserve port is a premium Ruby port. Ed and I happen to very much enjoy port, so I went with something I could cook with and drink.
Be sure to serve this stew with some sort of potatoes to soak up the yummy sauce.
Holiday Tip: This makes a great meal at or around Christmas or New Year’s. It can be made up to four days in advance and reheated before serving (it tastes even better on day 2). Or, make it now and freeze it for a few months until you’re ready to serve it.
|Port and Red Wine Short Rib Stew|| |
- 2 tablespoons extra-virgin olive oil
- 3 pounds well-trimmed boneless beef short ribs, cut into 1-inch pieces
- 2 large Spanish onions, very thinly sliced
- 3 medium carrots, cut into ½-inch chunks
- 1 cup Ruby or Reserve port (see note)
- 1-1/2 cups dry red wine
- In Dutch oven or large pot (about 6 to 7 quarts with a tight-fitting lid), heat olive oil over medium-high heat.
- Season beef generously with salt and pepper and add half to the pan.
- Cook beef turning occasionally, until browned all over, about 8 minutes. Using a slotted spoon, transfer beef to a large plate covered in paper towels to soak up any extra fat; brown the remaining beef.
- Drain off all but 1 tablespoon of fat and return all of the beef to the pot.
- Add the onions, cover and cook over medium-high heat, stirring occasionally, until softened, about 5 minutes.
- Add the carrots and cook (uncovered) until crisp-tender, about 5 minutes.
- Add the port and simmer over medium-low heat until evaporated, about 20 to 30 minutes.
- Add the red wine and reduce heat to low.
- Cover tightly and cook until the beef is very tender, about 2 to 2-1/2 hours.
- For thicker sauce, cook uncovered on medium for an additional 20 minutes
- Spoon off the fat before serving.
- Serve immediately or refrigerate up to 4 days.
* Serve with mashed potatoes or gnocchi to soak up the flavorful sauce.
* This stew was even better the next day. It can be made up to 4 days in advance. Cool after cooking and refrigerate. Reheat over medium-low heat until warmed – about 20 to 30 minutes.
* Freezes well – defrost about a day before you plan to serve. Reheat over medium-low heat until warmed – about 20 to 30 minutes. Keeps frozen for a few months.
* Recipe can be doubled or tripled.
Source: Adapted from a Dirk Niepoort recipe on FoodandWine.com