Season & Sear the Ribs
Pat short ribs dry, season with salt and pepper.
Heat olive oil in a Dutch oven, sear ribs on all sides until browned. Remove and set aside.
Cook Aromatics
Add onion, carrots, and celery. Sauté 5–6 minutes.
Stir in garlic, cook for 1 minute.
Build the Flavor Base
Add tomato paste and paprika, stir to coat vegetables.
Pour in red wine, scraping the pot, and reduce by half.
Simmer the Stew
Return ribs to the pot, add beef broth, Worcestershire, bay leaves, rosemary, and thyme.
Cover and simmer on low for 2.5–3 hours until ribs are tender.
Add Potatoes & Finish
Add potatoes 45 minutes before stew is done, cook until tender.
Stir in peas during last 5 minutes.
Remove herb stems and bay leaves, taste and adjust seasoning.
Serve
Garnish with fresh parsley.
Serve hot with crusty bread.
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Yield: 6 servings
Enjoy your food!
