Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 2.5 pounds of bone-in beef short ribs, then season them generously with 1 teaspoon of kosher salt and 0.5 teaspoon of freshly ground black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the seasoned short ribs on all sides until deeply browned, about 3-4 minutes per side, and remove them to a plate.

3. 3

   Add 1 large diced yellow onion, 2 medium diced carrots, and 1 large diced red bell pepper to the pot, sautéing for 5-7 minutes until softened, then stir in 4 minced garlic cloves and 2 tablespoons of tomato paste and cook for an additional 2 minutes.

4. 4

   Pour in 1.5 cups of dry Malbec red wine to deglaze the pot, scraping up any browned bits from the bottom, and allow it to simmer for 3 minutes until slightly reduced.

5. 5

   Return the seared short ribs to the pot, then add 3 cups of beef broth, 2 bay leaves, 1 teaspoon of dried oregano, 0.5 teaspoon of ground cumin, and 1 teaspoon of sweet paprika, bringing the liquid to a gentle simmer.

6. 6

   Cover the pot and reduce the heat to low, allowing the short ribs to simmer for 2 hours, then add 1.5 pounds of quartered red potatoes to the stew.

7. 7

   Continue to simmer, covered, for another 45-60 minutes, or until the short ribs are fork-tender and the potatoes are cooked through.

8. 8

   Taste and adjust the seasoning with additional salt and pepper if needed, then serve hot.