Beef Short Rib Stew Recipe

Beef Short Rib Stew is a rich, soul-warming dish that’s perfect for cozy nights or family gatherings. The beef short ribs simmer slowly in a flavorful broth with tender carrots and potatoes until they’re fall-off-the-bone tender. With just a little prep, you’ll be rewarded with a stew that’s deeply savory, slightly sweet, and absolutely irresistible. This is the kind of comfort food everyone comes back for seconds!

Beef Short Rib Stew Recipe

Serves: 6
Prep time: 10 minutes
Cook time: 2 hours 55 minutes

Beef Short Ribs Stew Ingredients:
3 ½ pounds beef short rib, bone-in
1 tablespoon extra light olive oil or other cooking oil
3 slices ginger
1 onion, cubed
2 medium potatoes, cut into 1-inch pieces
1 cinnamon stick
2 pieces star anise
2 tablespoons tomato paste
8 cups chicken stock
4 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1/2 cup Shaoxing wine
1 piece rock sugar
2 bay leaves
1 1/2 cups mini carrots

Beef Short Rib Stew Instructions

1. Brown the beef short ribs:

• In a large pot over high heat, add the oil.
• Add the beef short ribs and sear until browned on all sides, about 6 minutes.
• Remove the ribs and set aside.

2. Cook the aromatics:

• Discard most of the oil from the pot, leaving about 1 teaspoon.
• Over medium heat, add ginger and onion. Stir-fry for 1 minute until fragrant.
• Add cinnamon stick and star anise, cook for 30 seconds.
• Add tomato paste and cook for 2 minutes to caramelize.

3. Build the stew base:

• Over high heat, pour in the chicken stock.
• Add soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, rock sugar, and bay leaves. Stir to combine.
• Return the browned short ribs to the pot.
• Bring to a boil, then reduce heat to low and simmer for 2 hours with the lid slightly ajar.

4. Add vegetables and finish:

• Skim off any fat that has risen to the surface of the stew.
• Add potatoes and mini carrots to the pot.
• Simmer for another 40 minutes, or until vegetables are fork-tender and meat is falling off the bone.

Tips & notes

• For deeper flavor, sear the tomato paste before adding liquid—this brings out its natural sweetness and richness.
• Chicken stock vs beef stock: Chicken stock keeps the flavor lighter, but feel free to substitute with beef stock for a richer, beefier stew.
• Rock sugar adds subtle sweetness and helps create that glossy finish. Granulated sugar works in a pinch.
• Make ahead: This stew tastes even better the next day. Let it cool completely, refrigerate overnight, and reheat gently before serving.
• Pair it with: Steamed rice or crusty bread to soak up every last drop of the flavorful broth.