“It’s better with the bones,” my father and I replied, practically in unison. “Better flavor,” dad added. “And then there’s all that goodness from the marrow,” said I. Mom, not willing to give in so easily, said, “these bones are too small, I can’t see any marrow.” At this point, dad and I put our forks down and focused our gaze upon her. “Mom, just because you can’t see a hole in the bones, doesn’t mean there’s no marrow.” “But they couldn’t have cooked long enough for anything to come out.” “They cooked for two and a half hours.” “Okay. Nevermind.” And so it goes. Lest you think that my dad and I unfairly give my mom a hard time, tonight both of them pounced on me for not knowing who Falstaff was. “Shakespeare, Henry IV!,” said they, rolling their eyes the way they do when they realize how little I, the daughter of two teachers, really know. By the way, my mother is right more often than not, though in this case, I’ll stand by our assertion that this stew tastes better, and is better for you when cooked with the short ribs bone-in. This recipe is adapted from one in an old Sunset Magazine. We used a malty brown ale in place of the beer the original recipe calls for and added carrots and turnips. We love turnips in stews, though they have their own unique, somewhat bitter flavor; you can easily leave them out. Try one of these beers commonly found beers in short rib stew:
Newcastle Brown AleDogfish Head Indian Brown AleSamuel Smith’s Nut Brown AleSmuttynose Old Brown DogOmmegang Abbey AleChimay Blue
Substitutions for Ale
Ale is in the name of this short rib stew, so we strongly suggest using ale. However, you can use a substitute in a pinch.
Wine: Substitute a full-bodied red wine like Cabernet Sauvignon, Shiraz, or Malbec for the ale. Use 12 ounces of wine, or 8 ounces of wine plus 4 ounces of beef broth.Beef stock: If you don’t want to use alcohol, substitute 12 ounces of beef stock for the ale.
Make It In the Slow Cooker
We haven’t tried this in the slow cooker, but some commenters say it works well. If your slow cooker insert is stovetop safe, use the insert on the stove for steps 1 through 6. If your insert is not stovetop safe, use a heavy-bottomed skillet for steps 1 through 6 and then transfer everything to the slow cooker. Follow the remaining instructions using the slow cooker on low. Note that the cook time may take a little longer.
How to Store and Reheat This Recipe
Refrigerator: Cool completely and store tightly covered in the refrigerator for 3 to 4 days. Reheat on the stovetop over medium heat until heated through and the meat reaches 165° F. Freezer: Cool completely and store and store in a freezer-safe zipper bag or container. Defrost in the refrigerator. Reheat on the stovetop over medium heat until heated through and the meat reaches 165° F.
More Beef Stew Recipes To Try
Jamaican Beef Stew with Scotch Bonnets, Ginger and Allspice Slow Cooker Boeuf Bourguignon Kentucky Burgoo Beef and Barley Stew With Mushrooms Beef Goulash With Dumplings
Pour off all but 1 tablespoon of the bacon fat from pot. (Do not pour down the drain or you will clog your drain when the fat hardens as it cools.) If you want to get good browning, do not move the short ribs except to turn them. While the short ribs are browning, chop the bacon and set aside. Add the garlic and cook for an additional minute. Add tomatoes and their juices and reserved bacon. Increase heat to high and bring mixture to a boil.
