Name: Short Rib Stew Recipe
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Mexican
Ingredients: 2 TBS Neutral Oil; 2 Pounds Boneless Short Ribs, trimmed of excess fat and cut in half against the grain; at room temperature (substitute: bone-in short ribs); 1 medium White Onion, peeled and finely diced (about 1 ¾ cups); 3-4 whole Jalapeno Peppers, stemmed, seeded, and finely diced (leave seeds and ribs for spicy flavor); 4-6 cloves Garlic, peeled and minced; 1 TBS Chili Powder; 1 TBS Cumin; 1 TBS Dried Mexican Oregano; 1 ½ TBS Tomato Paste; 1-2 whole Chipotle Chile in Adobo + 1 tsp Adobo Sauce, minced; 2 Cups Low-Sodium Beef Broth (or substitute 2 beef bouillon cubes dissolved in 2 cups water); 1 (14.5 ounce) Can Fire Roasted Tomatoes; 1 (14.5 ounce) Can Whole Crushed Tomatoes; 2 whole Dry Bay Leaves; 2 TBS Masa Harina; Kosher Salt, to taste; Ground Black Pepper, to taste; Fresh Lime Juice, to taste (about 1 ½ tablespoons suggested); Dark Brown Sugar, to taste (about 2 teaspoons suggested); Fresh Cilantro, chopped (about 1 tablespoon suggested); Optional garnishes: Crumbled cotija cheese, chopped avocado, pico de gallo, pickled jalapeños, sour cream; Warm tortillas and cooked rice, for serving

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If you’re craving a deeply comforting and richly flavored stew that hugs you like a warm blanket on a chilly evening, this Short Rib Stew Recipe is exactly what you need. Tender, melt-in-your-mouth boneless short ribs simmered in a vibrant blend of smoky chipotle, fire-roasted tomatoes, and a touch of lime create a harmonious balance of bold and subtle flavors that dance on your palate. Whether you’re cooking for family, friends, or simply indulging yourself, this stew is a soulful celebration of Mexican-inspired Tex-Mex goodness that’s bound to become a cherished favorite in your kitchen.

Ingredients You’ll Need

A wooden board holds various ingredients arranged neatly, centered by two thick pieces of raw red meat resting on light brown parchment paper; above the meat is a clear glass bowl filled with finely chopped white onions and to its left sits a glass bowl of diced green peppers. Surrounding these central items are small clear glass bowls containing peeled whole garlic cloves, yellow mustard powder, bright red tomato paste, dark brown caramelized onions, and three jars at the bottom with brown liquid, chunky red sauce, and a spicy red sauce with pepper flakes. In the top right corner, a black bowl holds colorful spices including green dried herbs, red chili powder, yellow curry powder, and two dried bay leaves. The setup is placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

These ingredients may seem straightforward, yet each one plays a crucial role in building the stew’s lush texture, layered flavors, and inviting color. From the spicy kick of fresh jalapenos to the smoky warmth of chipotle and the rich, hearty short ribs, every component is essential to creating this memorable dish.

2 TBS Neutral Oil: Helps to brown the meat perfectly, sealing in flavor without overpowering.
2 Pounds Boneless Short Ribs: The star protein that becomes tender and juicy after slow cooking; easy to chop and serve.
1 Medium White Onion: Adds sweetness and depth as it softens during sautéing.
3-4 Whole Jalapeno Peppers: Provide just the right amount of heat and freshness, adjusted by keeping or removing seeds.
4-6 Cloves Garlic: Infuse the stew with a wonderful aroma and savory notes.
1 TBS Each: Chili Powder, Cumin, and Dried Mexican Oregano: Create the backbone of warm, earthy Mexican-inspired flavors.
1 ½ TBS Tomato Paste: Adds concentrated tomato richness and helps caramelize the stew base.
1-2 Whole Chipotle Chile in Adobo + 1 tsp Adobo Sauce: Brings smoky heat and complexity.
2 Cups Low-Sodium Beef Broth: Provides a savory liquid foundation, lifting all other ingredients.
1 (14.5 ounce) Can Each: Fire Roasted Tomatoes and Whole Crushed Tomatoes: Add fruity acidity and texture.
2 Whole Dry Bay Leaves: Infuse subtle herbal notes while simmering.
2 TBS Masa Harina: Thickens the stew naturally while adding a subtle corn flavor.
Kosher Salt and Ground Black Pepper: Essential for seasoning and balancing flavors.
Fresh Lime Juice, Dark Brown Sugar, and Fresh Cilantro: Final accents that brighten and round out the stew beautifully.

How to Make Short Rib Stew Recipe

Step 1: Season and Brown the Short Ribs

Start by patting the boneless short ribs dry and seasoning them generously with kosher salt and black pepper. This simple step is key to building flavor from the very beginning. Heat neutral oil in a Dutch oven or large pot over medium-high heat, and brown the short ribs in batches. Let them sear undisturbed for a few minutes to develop a deep caramelized crust, then turn to cook all sides evenly. Browning creates those all-important fond bits at the bottom of the pot, which will dissolve into the stew and deepen its richness.

Step 2: Chop the Cooked Meat

Once the browned short ribs are cool enough to handle, use a sharp knife to chop the meat against the grain into large, bite-sized pieces. This makes the stew more enjoyable to eat and helps the flavors soak into each tender morsel. If you’re using bone-in ribs, remove the meat from the bones now, then chop.

Step 3: Sauté Aromatics and Spices

Reduce the heat to medium and add onions and jalapenos to the leftover fat in the pot. Cook until softened and fragrant, then stir in minced garlic, chili powder, cumin, oregano, salt, and pepper. These spices mingle beautifully with the softened veggies, awakening the base with smoky, herbal warmth. Next, add tomato paste, minced chipotle chile, and adobo sauce; cooking these down mellows their harsh edges and adds caramelized depth you won’t get anywhere else.

Step 4: Combine Broth, Tomatoes, Masa Harina, and Bay Leaves

Pour in the beef broth, scraping the bottom of the pot to lift the browned bits. Then add fire roasted and crushed tomatoes along with their juices, bay leaves, and masa harina. The masa harina gently thickens the stew while balancing the tomato acidity, creating a velvety, hearty texture.

Step 5: Simmer with Short Ribs

Add the chopped short ribs back into the pot, stir everything together, and bring to a gentle boil. Reduce the heat to a low simmer, cover with the lid slightly ajar, and let it cook slowly for 2 to 2½ hours. This slow, patient simmer breaks down the meat and melds all the flavors into one glorious whole. Stir occasionally to prevent sticking and ensure even cooking.

Step 6: Adjust Final Seasonings and Serve

Remove the bay leaves and brighten the stew by stirring in fresh lime juice, a touch of dark brown sugar, and chopped cilantro. Taste and adjust salt and pepper as needed. These finishing touches bring vibrant, balanced notes against the rich, smoky backdrop.

How to Serve Short Rib Stew Recipe

A white bowl filled with rich, dark brown beef stew made of tender beef chunks in thick sauce fills most of the bowl. On top of the stew, a large mound of white rice sits slightly to the right. On top of the rice, there is a layer of fresh, red chopped tomatoes mixed with small white onion pieces and bits of green herbs. To the upper right edge of the bowl, four lime wedges rest against the rice. A detailed silver spoon is inside the bowl on the left side, partially submerged in the stew. The bowl is placed on a wooden surface with some small bowls of extra chopped tomatoes and lime wedges nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes make this Short Rib Stew Recipe truly shine. Crumbled cotija cheese adds a salty tang that contrasts perfectly with creamy avocado slices. Scoop on some pico de gallo or pickled jalapeños for bursts of brightness and spice. A dollop of cool sour cream can mellow the heat while adding luscious creaminess. Each topping invites personalization, making every bowl a delightful experience.

Side Dishes

This stew pairs effortlessly with warm corn or flour tortillas, perfect for sopping up every last drop of sauce. Fluffy cooked rice is another classic companion that absorbs the stew’s richness beautifully. For a fresh contrast, serve alongside a crisp green salad or lightly charred roasted vegetables to add crunch and color to your meal.

Creative Ways to Present

For an impressive twist, serve the stew in individual rustic bread bowls, allowing guests to enjoy edible bowls soaked in all that savory goodness. You can also ladle it over creamy mashed potatoes or polenta for a luxe, comforting twist. If you want to kick it up a notch, sprinkle some toasted pumpkin seeds or crushed tortilla chips on top for texture and a hint of smokiness.

Make Ahead and Storage

Storing Leftovers

This Short Rib Stew Recipe keeps incredibly well in the refrigerator for up to 4 days. Store it in an airtight container to preserve its flavors and prevent it from absorbing any other fridge aromas. Leftovers often taste even better the next day, as the flavors have more time to meld.

Freezing

If you want to save this stew for later, freezing is a great option. Let the stew cool completely, then portion it into freezer-safe containers or heavy-duty zip-top bags. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently over low to medium heat on the stovetop, stirring occasionally to prevent sticking. If the stew feels too thick after refrigeration, stir in a bit of water or broth to loosen it up. Avoid rapid, high heat which can dry out the meat and dull the flavors.

FAQs

Can I use bone-in short ribs instead of boneless?

Absolutely! Bone-in short ribs add extra flavor during cooking and can be used in this recipe with the same slow simmer method. Once cooked, simply remove the meat from the bones before chopping and continuing with the recipe.

How spicy is this Short Rib Stew Recipe?

The heat level is adjustable depending on how many jalapenos and chipotles you use, as well as how many seeds and ribs you include. If you prefer milder flavors, remove the seeds and reduce the chipotle quantity. For a fiery kick, keep seeds and add more chipotle.

Can I prepare this stew in a slow cooker?

Yes, after browning the meat and sautéing the aromatics on the stovetop, you can transfer everything to a slow cooker and cook on low for 6 to 8 hours. Just start with chopped short ribs to avoid the extra chopping step later.

What can I substitute for masa harina?

Masa harina serves to thicken and add subtle corn flavor. If you don’t have it, you could try cornstarch mixed with a bit of water, or omit it entirely and let the stew thicken naturally during slow cooking, though it will be slightly less rich.

Is this recipe suitable for entertaining guests?

Definitely! The hearty, bold flavors and attractive presentation make this Short Rib Stew Recipe a great choice for gatherings. It’s easy to scale up, and guests will love the comforting, homemade feel of this dish.

Final Thoughts

There’s something truly special about a stew that’s slow-cooked to perfection, filling your home with irresistible aromas and wrapping you in every delicious bite. This Short Rib Stew Recipe combines hearty textures, smoky spices, and bright finishes that make every spoonful a joy to savor. Whether you’re feeding a crowd or treating yourself to a cozy night in, don’t hesitate to try this recipe – it just might become your new go-to comfort food!

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