Port and Red Wine Short Rib Stew
Ingredients
- 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 1/2-inch chunks
- 1 cup Ruby or Reserve port see note
- 1-1/2 cups dry red wine
Instructions
- 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.
Notes
* 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.
* 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.
* 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.
