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    Home » Meat » Beef Recipes » Short Rib Stew with Swiss Chard

    Short Rib Stew with Swiss Chard

    Dec 28, 2015 · by Valentina · 21 Comments

    This post may contain affiliate links.

    Jump to Recipe

    This braised Short Rib Stew recipe is the most delicious, comforting and cozy meal for the winter months. Add the Gorgonzola Polenta and it's out of this world! Trust me!

    Braised Short Rib Stew with Creamy Gorgonzola Polenta and Swiss Chard in a gold ceramic bowl with fresh thyme sprig

    You'll find comfort in every bite of this braised short rib stew.

    It's in every shred of the tender beef that's falling off the bone.

    It's in every slice of caramelized onion, and in the soft, sweet carrots.

    There's comfort in the spices that will warm you to your core.

    And it's most certainly in the creamy polenta that's oozing with melting gorgonzola.

    Now imagine all of that delicious comfort in one bite -- a bit of all of it at once. The comfort level is over the top.

    What are the ingredients in this recipe?

    Please do not be daunted by the lengthy ingredient and instruction list. This is full meal with easy to find items and easy to follow steps. 

    • short ribs
    • onion
    • garlic
    • thyme
    • paprika, cinnamon
    • mushrooms
    • carrots
    • tomato paste
    • beef stock
    • red wine

    Several raw short ribs with satl and pepper.

    How to Braise Short Ribs

    Braising is to first sear the food over high heat to brown it, and then finish the cooking in a liquid until tender.

    - Season all sides of the ribs generously with salt and pepper.
    - Coat the bottom of a large oven-safe pot with oil.
    -  Place the pot over high heat, and once it's very hot, add the ribs -- you should hear a sizzling sound, and if you don't, it's not hot enough. Wait until it's very hot and listen for the sizzle! Searing the meat this way caramelizes the surface which adds a ton of delicious flavor to the final dish -- it also helps to seal in the juices and reduces the overall cooking time.
    - Brown the ribs very well, about three minutes per side.
    - Now add the cooking liquids (in this recipe that's beef stock and red wine) to the pot, and braise in a 325°F oven until tender -- falling off the bone.
     
    *Please not the above is only how to braise ribs, this recipe is more complex with added vegetables an other ingredients. (See instructions below.)

    Several browned short ribs.

    This is the perfect one-pot meal for a casual, cozy gathering of friends for dinner. 

    Yellow and red rainbow Swiss chard leaves.

    You can make this way ahead of time, and whip up a salad and dessert the day you're serving it.

    Braised Short Ribs with Chrard and Creamy Gorgonzola Polenta and Swiss Chard in a big, ceramic pot with bright orange carrots

    Recipe Tips

    • I mentioned you can make the short rib stew ahead of time -- that can actually be up to a few days ahead of time, and it only gets better.
    • You can use almost any root vegetables you like (i.e., turnips, parsnips, yams, kohlrabi).
    • If you're not a fan of swiss chard, spinach is a great substitute.

    Truthfully, I find the cooking process for stews of this sort, as comforting as eating them.

    Even folks passing by on your sidewalk might catch some of this delicious aroma.

    It's worth every second, and you'll be SO happy when you have the first bite!

    Enjoy every last bite of this Braised Short Rib Stew!

    Can't get enough cozy stews?

    A few more of my favorite stews:

    • Stove-Top Spiced Meatball Stew
    • Quick and Easy Caramelized Mushroom and Pork Stew
    • Provençal Seafood Stew from Cocoa and Lavender

    What is exactly is a comfort food? Read this article to find out!

    Braised Short Rib Stew with Creamy Gorgonzola Polenta and Swiss Chard in a pretty gold, creamic bowl with fresh thyme sprig.

    Braised Short Rib Stew with Creamy Gorgonzola Polenta and Swiss Chard

    Valentina K. Wein
    This braised short rib stew recipe is the most delicious, comforting and cozy meal for the winter months. Add the Gorgonzola Polenta and it's out of this world!

    5 from 2 votes
    Print
    Prep Time 15 mins
    Cook Time 2 hrs 45 mins
    Total Time 3 hrs
    Course Main Course
    Cuisine American
    Servings 6
    Calories 630 kcal

    Ingredients
      

    For the stew

    • olive oil for the pan
    • 2¼ pound beef short ribs, bone-in
    • 1½ pounds yellow onion, thinly sliced (about 3 cups)
    • 1 tablespoon garlic, minced
    • 2 tablespoons fresh thyme leaves
    • 2 teaspoons smoked paprika
    • 1½ teaspoons ground cinnamon
    • 8 ounces button mushrooms, thinly sliced
    • 2 tablespoons tomato paste
    • 2½ cups beef stock
    • ½ cup dry red wine
    • ¾ pound carrots, peeled and sliced diagonally, about ½-inch thick (about 2 ½ cups)
    • salt and freshly ground black pepper

    For the polenta

    • 5 cups beef stock
    • ¾ teaspoon salt
    • 1¾ cups polenta (coarse cornmeal)
    • 1 cup half and half
    • ⅔⅔ cup Gorgonzola, crumbled (about 4-ounces)
    • 3 tablespoons unsalted butter

    For the Chard

    • olive oil for the pan
    • 6 cups packed Swiss chard, washed and dried, roughly chopped
    • salt and freshly ground black pepper to taste

    Instructions
     

    For the stew

    • Sear the ribs. Place the ribs on a baking sheet and season all sides generously with salt and pepper.
      Coat the bottom of a very large oven-safe pot with olive oil. (The pot should be large enough to accommodate all the ribs, vegetables, and liquid -- a French Oven is perfect). Place the pot over high heat, and once it's very hot, add the ribs -- you should hear a sizzling sound, and if you don't, it's not hot enough. Wait until it's very hot and listen for the sizzle! Searing the meat this way caramelizes the surface which adds a ton of delicious flavor to the final dish -- it also helps to seal in the juices and reduces the overall cooking time. Brown the ribs very well, about three minutes per side. Remove them from pot, place them on a plate, and set aside.
    • Set oven. Preheat the oven to 325°F.
    • Cook onion and garlic, add herbs and spices, mushrooms. Add the onions and garlic to the pot where the ribs were seared, and cook over medium-high heat until they begin to brown and are soft, about 10 minutes. Add the fresh thyme, paprika and cinnamon and cook for another minute or so, until it's very aromatic.
      Add the mushrooms and a bit more olive oil to the pan. Cook until they become caramelized and brown, about 5 minutes.
    • Brown the tomato paste. Add the tomato paste, and stir and cook for a couple of minutes. The bottom of your pot will become brown. This is great! It is flavor!
    • Deglaze with stock and wine. Pour in the stock and wine and use a wooden spatula with a flat edge to scrape the bottom of the pan, working all the wonderful browned bits of flavor back into the sauce.
    • Braise. Return the ribs to the pot and gently stir them into the sauce. Bring to a boil, cover the pot and place in the preheated 325°F oven and braise for 1 hour.
    • Add carrots and continue to cook. Then remove the lid and carefully mix in the carrots. Cover again, and cook until the meat is very tender and easily comes off the bone, about 1 more hour.
      (If the sauce isn't quite as thick as you'd like, place the pot on the stove over medium-low heat and let it thicken to the desired consistency.)
    • Season to taste with salt and pepper. (Here's How to Season to Taste)

    For the polenta

    • While the ribs are braising, in a medium-sized saucepan, add the salt to the stock and bring to a boil.
    • Gradually whisk in the polenta. Reduce the heat to low and whisking often, cook until the mixture thickens and the cornmeal is tender, about 20 minutes.
    • Turn off the heat and add the half and half, cheese, and butter. Stir to blend. Keep the pan covered until you're ready to serve.

    For the chard

    • Just a few minutes before the stew is removed from the oven, coat the bottom of a large sauté pan with olive oil, add the chard, and place it over medium-high heat. Stirring often, cook until it's wilted and tender, about 5 minutes. Season to taste with salt and pepper.

    Assembe

    • Divide the polenta between 6 serving bowls. Add a bit of the chard on top of each one, followed by a portion of the short rib stew. Serve!

    Notes

    Calorie count is only an estimate.
    Keywords great for a crowd, comfort food recipes for fall and winter, meals to make ahead
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

     

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    Reader Interactions

    Comments

    1. Deb|EastofEdenCooking

      December 29, 2015 at 3:34 pm

      Oh wow! The Gorgonzola Polenta has captured my imagination! What a wonderful winter recipe, hearty and voluptuous with flavor.

      Reply
      • valentina

        December 31, 2015 at 2:31 pm

        I love how you describe this dish. Thank you, Deb! Happy New Year to you and yours! 🙂

        Reply
    2. David

      December 30, 2015 at 6:00 am

      Valentina - this does sound incredible. I just saw it on Facebook and flew right over to your site to drool. And it's only 7:00am! Definitely doable for the weekend! Happy New Year - wishing you great food, much joy, and tons of love!

      Reply
      • valentina

        December 31, 2015 at 2:32 pm

        Awww, thank you, David! I wish you and Mark all of that and then some! Thank you for all of your wonderful comments in 2015. So lovely to have connected with you over food. 🙂

        Reply
    3. sippitysup

      December 30, 2015 at 7:27 pm

      Braises as gorgeous as this make me love these freezing nights we've been having. HNYXOGREG

      Reply
      • valentina

        December 31, 2015 at 2:34 pm

        I have been loving the cold nights! My favorite cooking season is a cold one. 😉 Happy New Year to you & Ken. XO

        Reply
    4. Marsha | Marsha's Baking Addiction

      December 30, 2015 at 11:47 pm

      This meal looks so delicious and hearty! Perfect for these cold days!

      Reply
      • valentina

        December 31, 2015 at 2:35 pm

        Thanks so much, Marsha. Happy New Year! 🙂

        Reply
    5. Amanda {Striped Sptaula}

      January 01, 2016 at 6:47 am

      This looks like a perfect comfort food recipe for cold winter nights. Love the addition of Gorgonzola to the polenta, especially with the hint of cinnamon in the stew. Happy New Year!

      Reply
      • valentina

        January 01, 2016 at 8:44 pm

        Thanks Amanda! 🙂 Happy New Year to you!

        Reply
    6. Nellie

      January 01, 2016 at 6:56 am

      You had me at Gorgonzola!!! Yum! Yum! And more yum! This sounds amazing and is going on the top of my dinner list!!

      Reply
      • valentina

        January 01, 2016 at 8:45 pm

        Thanks so much, Nellie. Hope you love it as much as I do. 🙂

        Reply
    7. Tania @ COOKTORIA

      January 01, 2016 at 6:20 pm

      Wow! This Short Rib Stew looks incredible!!! I cannot wait to give it a try! Thanks for sharing, Valentina!!!

      Reply
      • valentina

        January 01, 2016 at 8:45 pm

        And thank YOU for visiting! Hope you try it. 🙂

        Reply
    8. Kevin | Keviniscooking

      January 03, 2016 at 11:35 am

      This looks perfect for today. I really like the cinnamon addition and that polenta - wow!

      Reply
      • valentina

        January 03, 2016 at 11:06 pm

        Thanks, Kevin. I hope you try it. SO perfect for a cool night!

        Reply
    9. Isabelle @ Crumb

      January 03, 2016 at 7:54 pm

      This sounds like all kinds of amazing. Braised short ribs are one of my favourite cold-weather comfort foods, and I'm loving what you've done to them here... especially that little dash of cinnamon, which sounds positively divine with all the other flavours you've got going on in there.
      Pinning this to make the next time I have a lazy Sunday afternoon to spend in the kitchen.

      Reply
      • valentina

        January 03, 2016 at 11:07 pm

        Thanks so much, Isabelle. Here's to many lazy Sunday afternoons cooking! My favorite! 🙂

        Reply
    10. Mark, CompassandFork

      January 07, 2016 at 2:54 am

      That's a great looking stew all right. We really enjoy food cooked in a slow manner like this. All that goodness in the one pot!

      Reply
      • valentina

        January 07, 2016 at 4:50 pm

        Thanks so much, mark! Hope you try it. 🙂

        Reply
    11. Linger A Little, Kristy

      May 31, 2022 at 8:35 am

      I love that this dish is a one-pot meal and that it can be made ahead of time. I can only imagine that the flavors are intensified over time. We've had so much rain lately in the Midwest and I could really use a little bit of coziness with this unusual rainy season. Thanks so much for such a fantastic recipe.

      Reply

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