Short Rib Stew Potato Ghosts (Printer-Friendly Version)
Tender ribs combined with ghost-shaped potatoes in a rich broth for a comforting, flavorful dish.
# What You'll Need:
→ Meat
01 -
2 lbs short ribs, cut into chunks
→ Vegetables
02 -
2 cups waxy potatoes, peeled and carved into ghost shapes
03 -
1 cup carrots, sliced
04 -
1 large onion, diced
05 -
4 cloves garlic, minced
→ Liquids
06 -
4 cups low-sodium beef broth
07 -
1 cup red wine
→ Herbs & Spices
08 -
2 teaspoons fresh thyme or 1 teaspoon dried thyme
09 -
2 bay leaves
10 -
Salt and black pepper, to taste
→ Oils
11 -
2 tablespoons olive oil
# Steps to Follow:
01 -
Chop short ribs into chunks, dice onions, slice carrots, and peel potatoes into ghost shapes.
02 -
Heat olive oil in a large pot over medium-high heat and sear short ribs until browned on all sides, approximately 2 to 3 minutes per side.
03 -
Add diced onions and minced garlic to the pot and cook until softened.
04 -
Stir in sliced carrots and ghost-shaped potatoes; cook for about 5 minutes to meld flavors.
05 -
Pour in beef broth and red wine, scraping any browned bits from the pot’s bottom. Add fresh thyme and bay leaves.
06 -
Bring mixture to a gentle boil, then reduce heat and simmer uncovered for 2 to 3 hours until the meat is tender and flavors are melded.
# Additional Tips:
01 -
For best results, simmer gently to achieve tender meat and avoid toughening the short ribs.