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Short Rib Stew Recipe

Melt-in-Your-Mouth Short Rib Stew Recipe for Cozy Nights

This Short Rib Stew Recipe offers cozy warmth and rich flavors perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 3 pounds Boneless Short Ribs A high-quality choice gives the stew its melt-in-your-mouth texture.
  • 2 teaspoons Kosher Salt Essential for enhancing the stew's rich flavors; adjust to taste.
  • 1 teaspoon Black Pepper Freshly cracked adds a nice kick; adjust for heat.
  • 2 tablespoons Neutral Oil Ideal for browning the beef; olive oil works for a fruity flavor.
  • 1 cup Onions Yellow or white onions bring out the best flavors.
  • 1 cup Jalapeños Adjust number to customize the heat level.
  • 4 cloves Garlic Fresh garlic amps up the flavor profile.
  • 2 tablespoons Chili Powder A key spice that deepens the stew's warmth.
  • 1 teaspoon Cumin Delivers a warm, earthy aroma.
  • 1 teaspoon Oregano Adds a herby note; Mexican oregano enhances authenticity.
  • 2 tablespoons Tomato Paste Thickens the stew and adds a rich dimension.
  • 1 can Minced Chipotle Chile & Adobo Sauce Infuses a smoky kick.
  • 4 cups Beef Broth Homemade or low-sodium store-bought is best.
  • 1 can Fire-Roasted and Crushed Tomatoes Provides acidity and rich texture.
  • 2 leaves Bay Leaves Contributes aromatic depth.
  • 1/4 cup Masa Harina Thickens the stew while adding a subtle corn flavor.
  • 2 tablespoons Fresh Lime Juice Balances the richness.
  • 1 tablespoon Dark Brown Sugar A touch of sweetness that ties everything together.
  • 1/4 cup Chopped Cilantro Adds freshness as a garnish.
Optional Garnishes
  • 1/2 cup Cotija Cheese Crumbled on top for a salty kick.
  • 1 cup Pico de Gallo Freshness to brighten the dish.
  • 1/2 cup Sour Cream A dollop adds a creamy tanginess.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Pat the boneless short ribs dry with paper towels and season them generously with kosher salt and black pepper. Heat neutral oil in a large Dutch oven over medium-high heat and brown the short ribs in batches, about 4-5 minutes per side. Remove and set aside.
  2. Chop the short ribs into bite-sized pieces for even distribution in the stew. Set aside.
  3. In the same pot, add chopped onions and jalapeños. Sauté until softened, about 4-5 minutes. Add minced garlic, chili powder, cumin, oregano, salt, and pepper, stirring for another minute.
  4. Mix in tomato paste, minced chipotle chiles, and adobo sauce, cooking for 2-3 minutes. Pour in beef broth, scraping the pot to lift browned bits.
  5. Add fire-roasted and crushed tomatoes, bay leaves, and masa harina. Return short ribs to the pot and bring to a gentle boil.
  6. Reduce heat to low and cover the pot slightly ajar. Simmer for 2 to 2.5 hours, stirring occasionally.
  7. Remove the bay leaves and stir in fresh lime juice, dark brown sugar, and chopped cilantro. Taste and adjust seasoning. Serve hot with optional garnishes.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 10mgCalcium: 100mgIron: 4mg

Notes

This recipe is perfect for meal prep and makes delightful leftovers, often tasting even better the next day.

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