How to Make Short Ribs Stew: Beef Ribs Recipe

This short ribs stew is a hardly beatable delicacy. Explore this outstanding recipe which incorporates searing of the meat and addition of fresh vegetables for both exquisite texture and flavor. In just a few quick and easy steps, you’ll have this absolutely tasty rib stew ready to go with any of your favorite side dishes. The meat will come out soft and packed with flavor. This dish is suitable for both kids and adults.

Print The Recipe for Short Ribs Stew

Serving Suggestions for Short Ribs Stew

Serve this stew with starchy dishes such as pasta, white rice, chapati, and ugali among others, and with leafy vegetables like kale, cabbage, and spinach. Included below are some serving suggestions with links to the other recipes. You can also find more serving suggestions for short ribs here.

• Short ribs stew with rice and sautéed cabbage.

• Short ribs stew with ugali and sautéed kale (recipe 1) or sautéed kale with eggplant and carrots (recipe 2) for a filling dinner.

For young children, add the thick sauce from this dish into a rice bowl and add optional mashed eggplant (recipe coming here soon) for a delicious and filling lunch or dinner (see meal pictures below).

Additional Tips

1. If you do not have the ground spices listed above, or if you don’t use them, you can sear the ribs plain. Also, feel free to use your own mix of spices to rub on the ribs. Just use them sparingly or the intended outcome could change.
2. It is not a must to use both green and red bell peppers. One type would do just fine. I like to mix though because I think each brings in a different flavor.
3. For those in countries where the meats are generally organic and much tougher (note that in the United States, the meats tend to be much softer), please boil your meat after searing. When it is soft enough, add it to the stew mix (step 10 above) and simmer for about 10 minutes. Do not add plain water if you have stock from the boiled meat. Use that stock instead.
4. A quarter cup of cooking oil may sound too much for some people, but you only need this oil to fry the ingredients for the stew flavor to be great. I usually glean this oil from the stew after it settles, just before serving. Otherwise, if you choose to use much less oil, just bear in mind that the carrots may add sweetness to the stew and that the bell peppers will taste and feel a little different too. So, your stew may come out just a little different.  

Storing and Reheating Leftover Ribs

Store any leftover ribs in the fridge in an airtight container. These can be consumed up to several days later. To reheat, place the ribs in a deep bowl, cover, and microwave. It is a good idea to always cover beef when reheating because it tends to pop in the microwave. Serve leftover ribs as you would normally do with any side dishes.