Short Rib Stew with Potatoes

This short rib stew with potato ghosts is pure comfort in a bowl, especially when the air turns crisp and cool. It’s built for slow cooking, letting those short ribs soften until they practically melt, while the potatoes carved into little ghost shapes add a playful touch fit for Halloween or any cozy night in. The rich broth made with beef stock, red wine, and herbs carries all those deep, savory flavors that make everyone linger at the table a little longer.

I first made this on a chilly October weekend, and my family couldn’t stop talking about the ghosts. It’s become a favorite not just for flavor but for the cozy feelings it brings to our table every time.

Ingredients

• Short ribs: two pounds for tender, flavorful meat look for wellmarbled ribs for best results
• Waxy potatoes: two cups peeled and cut into ghost shapes waxy potatoes hold their form better when simmered
• Carrots: one cup sliced to add sweetness and texture contrast
• Large onion: one diced, essential for building savory depth
• Garlic: four cloves minced fresh garlic packs that punch you want in a stew
• Low sodium beef broth: four cups helps control saltiness while providing a rich base
• Red wine: one cup adds acidity and complexity choose a dry red for balance
• Fresh thyme: two teaspoons or dried one teaspoon brings herbal brightness
• Bay leaves: two for subtle aromatic layers
• Salt and pepper: to taste essential for seasoning throughout the cooking process
• Olive oil: two tablespoons for searing and sautéing, adding a fruity note

Instructions

Prep:

Prep your ingredients by chopping the short ribs into chunks ensuring manageable pieces for even cooking. Dice the onions finely to melt into the stew, and slice carrots into rounds that soften just right without turning mushy. Peel the potatoes and carve them carefully into ghost shapes using a small cookie cutter or knife for a fun presentation. Mince the garlic so it releases maximum flavor in the cooking process.

Sear Ribs:

Sear the short ribs in a large pot on mediumhigh heat with olive oil. Sear each side for about two to three minutes until browned all over. This step locks in flavor and gives the stew a rich color. Remove ribs and set aside.

Sauté Aromatics:

Add the diced onions and minced garlic to the same pot. Sauté gently until the onions turn translucent and soft, about five minutes, stirring often to prevent burning. This forms a savory base for the stew.

Add Vegetables:

Add the sliced carrots and ghostshaped potatoes to the pot. Cook them with the aromatics for about five minutes, stirring occasionally so the flavors meld and potatoes start to soften on the edges.

Add Liquids and Herbs:

Pour in the beef broth and red wine, scraping the bottom of the pot with a wooden spoon to lift all the browned bits left from searing. These bits add deep flavor to the broth. Stir in fresh thyme and bay leaves.

Simmer:

Return the browned short ribs to the pot and bring the whole mixture to a gentle boil. Reduce the heat to low and simmer, uncovered, for two to three hours until the meat is fork tender and pulls away easily. Stir occasionally. The long cooking time allows flavors to develop fully.

One of my favorite ingredients here is the thyme. Its woody yet fragrant notes cut through the richness of the short ribs beautifully every time. A memory that sticks with me is serving this stew at my daughter’s Halloween party. The kids were enchanted by the potato ghosts and adults couldn’t get enough of the hearty stew.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently over low heat adding a splash of broth or water if the stew has thickened too much. This stew also freezes beautifully in meal sized portions. Thaw overnight in the fridge before reheating, and the potato ghosts will still be charmingly visible.

Ingredient Substitutions

If you cannot find short ribs, beef chuck roast cut into stewsized cubes works well but adjust cooking time accordingly as chuck may cook faster. For the red wine, a good quality grape juice mixed with a splash of vinegar can mimic acidity if you prefer no alcohol. Fresh thyme can be replaced with dried but reduce quantity by half.

Serving Suggestions

Serve this stew with crusty bread or creamy mashed potatoes to soak up every bit of the flavorful broth. A simple green salad on the side adds freshness to balance the richness. For Halloween, toss a green salad with a tangy vinaigrette and top with roasted pumpkin seeds for texture and festive flair.

Enjoy this hearty short rib stew with its playful potato ghosts for a cozy festive meal. It warms the table and makes great leftovers.

Common Questions About Recipes

→ How do you achieve tender short ribs?

Slow simmering the ribs in broth and wine for several hours breaks down the connective tissue, resulting in tender, flavorful meat.

→ What type of potatoes work best for this dish?

Waxy potatoes hold their shape well when cooked, making them ideal for carving into fun ghost shapes without disintegrating.

→ Can red wine be substituted in this stew?

Yes, a good quality beef broth or grape juice can be used, but red wine adds depth and complexity to the flavors.

→ How should the ghost potatoes be prepared?

Peel the potatoes and carefully shape them before simmering gently with other vegetables to maintain their form without overcooking.

→ What herbs complement the stew’s flavor profile?

Fresh thyme and bay leaves provide aromatic notes that enhance the richness of the meat and broth.

→ What is the ideal cooking time for best results?

Simmering for 2 to 3 hours ensures the ribs become tender and the flavors fully meld together.