Short Rib Stew with Paprika Sour Cream

Are your toes frozen? Perhaps your fingers feel more like ice than flesh and bone. Whatever you do, don’t touch the thermostat. Instead, get up and move, and make a big pot of body-warming soup. Soup is one of the easiest dishes to make and -- if concocted with care -- is filled with tons of nutrient-rich vegetables and spices.
Photo by Henya B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    pound (1.5 kg) short ribs, halved

  • Salt and freshly ground pepper

  • 2

    tablespoons olive oil

  • 1

    yellow onion, chopped

  • 6

    cloves garlic, minced

  • 2

    celery ribs, chopped

  • 1

    carrot, peeled and chopped

  • 3

    cups (24 fl oz/750 ml) dry red wine

  • 2

    bay leaves

  • 41

    ⁄2 cups (36 fl oz/1.1 l) beef broth

  • 15

    ounces cannellini or other white beans, soaked and drained

  • 14

    1⁄2 ounces diced tomatoes

  • 1

    ⁄4 cup (1⁄3 oz/10 g) chopped flat-leaf parsley

  • For the paprika sour cream

  • 2

    ⁄3 cup (51⁄2 oz/170 g) sour cream

  • 1

    teaspoon fresh lemon juice

  • 1

    ⁄2 teaspoon smoked paprika

Directions

Season the short ribs with salt and pepper and refrigerate for at least 6 hours. Remove from the refrigerator, bring to room temperature, and season again with salt and pepper. Preheat the oven to 350°F (180°C). In a large sauté pan, warm the oil over high heat until very hot. Sear the short ribs until they are browned on all sides, 6–8 minutes, then transfer to a large, heavy ovenproof pot. Reduce the heat under the sauté pan to medium, add the onion, garlic, celery, and carrot, and sauté for 5 minutes. Add the wine and bay leaves, raise the heat to high, and boil until the liquid has been reduced by half, 10–12 minutes. Add the broth and bring to a boil. Pour the contents of the sauté pan into the pot. Cover tightly, transfer to the oven, and cook for 21⁄2 hours. Remove the short ribs from the pot and, when they are cool enough to handle, remove the meat from the bones and shred into bite-sized pieces. Strain the braising liquid and reserve 11⁄4 cups (10 fl oz/310 ml); discard the vegetables left in the strainer. Put the shredded meat and the reserved braising liquid back into the pot and set over medium heat. Stir in the beans and the tomatoes with their juices and bring to a boil over medium-high heat. Stir in the parsley and season with salt and pepper. To make the paprika sour cream, in a bowl, stir together the sour cream, lemon juice, paprika, and 1⁄4 tsp salt. Serve the stew, topped with a generous dollop of the paprika sour cream.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: