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.

Beef Short Rib Stew Recipe