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Short ribs are a hardly beatable delicacy, hence why they are so popular. Explore this outstanding recipe which incorporates searing of the meat and 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.
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Short Ribs Stew Recipe – Much Easier than You Think
Course: MeatsCuisine: American, East AfricanDifficulty: Moderately Difficult2
servings10
minutes1
hour1
hour10
minutesShort ribs are a hardly beatable delicacy, and this incredible recipe incorporates searing of the meat and 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.
Ingredients
Short ribs – 4
Onions – 1 small
Tomatoes – 3 medium
Bell peppers – ¼ green bell pepper + ¼ red bell pepper
Carrots – 1 medium
Cooking oil – ¼ cup
Coconut milk – ¼ cup
Ground black pepper, onion powder, garlic powder – @ ½ tsp (optional – for searing)
Salt to taste
Water – 1 ½ cups
Directions
- Wash the short ribs and dab dry with a paper towel.
- Mix the black pepper, onion powder, and garlic powder in a bowl. Sprinkle this mixture onto the ribs and rub it in to incorporate well.
- Heat a heavy skillet on high. Add 2 tbsp of cooking oil to the skillet.
- Once the skillet is hot, add the ribs and sear until well browned. Flip and sear all the other sides as well, flipping only when each side has browned enough. When ready, Set the ribs aside in a bowl.
- Wash and dice all the vegetables (onions, tomatoes, carrots, and bell peppers) separately.
- Place a clean cooking pot on medium-high heat and add cooking oil to it.
- Add onions and fry until golden brown. Stir occasionally.
- Add carrots and all bell peppers and fry until fully cooked. The vegetables will appear to float in oil.
- Add tomatoes and cook until well mushed up. Then add coconut milk and stir. Add salt to taste.
- Add the ribs to the pot. Stir, cover, and allow to cook for about a minute.
- Add water, stir, cover, and reduce heat to medium-low. Simmer for 20 – 30 minutes (or more) depending on the thickness of the ribs.
- Serve with your favorite sides. This stew would go well with ugali, rice, chapati, and vegetables among others. Find additional tips below.
Notes
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
- 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.
- 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.
- 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.
- 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.
