Ree serves up this rich, savory short rib stew over a bowl of buttery noodles
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Hearty Short Rib Stew
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 2 hr 55 min
Active: 30 min
Yield: 4 to 6 servings
Ingredients
Stew:
2 tablespoons olive oil
2 tablespoons salted butter
2 pounds boneless short ribs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 medium onions, diced
3 carrots, cut into 1-inch pieces
2 tablespoons tomato paste
Two 12-ounce bottles dark beer
2 cups beef stock
3 to 4 dashes Worcestershire sauce
2 sprigs fresh rosemary
2 bay leaves
1/4 cup chopped fresh parsley
Buttered Egg Noodles:
12 ounces egg noodles
2 tablespoons salted butter
2 tablespoons chopped fresh parsley
Directions
For the stew: Heat the oil and butter in a Dutch oven over a medium-high heat. Sprinkle the short ribs with salt and pepper, then brown in batches on all sides in the pan, about 3 minutes. Remove and set aside.
Add the garlic, onions and carrots to the pan and toss in the drippings. Stir in the tomato paste and allow to cook until it has combined with the vegetables, for 1 minute. Deglaze the pan with the beer and beef stock. Add the Worcestershire sauce, rosemary, bay leaves and the browned short ribs. Cover and cook over a low heat until very tender, 2 to 2 1/2 hours. Stir in the parsley. Remove the rosemary and bay leaves before serving.
For the buttered egg noodles: Cook the egg noodles according to the package instructions. Drain and toss with the butter and parsley. Serve the stew over the buttered noodles.
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Ree Drummond’s Hearty Short Rib Stew | The Pioneer Woman | Food Network
