Butchers are like the rest of us. There are the good ones and there are the not so good. There are some worth marrying and some that deserve a life of loneliness. When it comes to the ‘lesser joints’, some butchers play a little on the ignorance of the buying public and sell them stuff that should really be going into the off cuts. Thankfully, there are many great independent butchers selling top quality meat. I believe that most of them are at least “in a relationship”. Butchers who are keen to educate their customers and are delighted to see people like me using the lesser cuts in different and interesting ways. So, when I encourage you to try this straightforward Beef Short Rib Stew, be sure you get the right ribs from the right butcher. It could lead to a beautiful romance and a long term relationship.
There is a fairly straightforward ingredients list with no surprises. A good stew needs a good base. The base of this stew is a mirepoix – an equal mix of onion, carrot and celery chopped up like in the picture. If you fancy it, you can do a big batch of this, par-cook it and freeze it. That will give you a head start on stew-making across the winter.
Ingredients
- 1.5 kilos of best quality beef short ribs
- 4 onions
- 1 bunch of celery
- 6 to 8 carrots
- 1 bulb of good garlic (yes, use the bulb)
- 1 litre of best quality beef stock. You should make your own and freeze it. Here’s a way to do it.
- Half a bottle of good quality red wine
- Half a tablespoon of tomato paste
- Salt and pepper
How can you tell that the ribs are good? Look at them. Are they made up of more than 50% fat and bone? If they are, change butcher. He wants your money, not a relationship. Have a look a the ribs in the picture below. If they look like that, let’s cook a stew together and see where it leads.

You can tell by looking at them. These are great quality.
I trimmed off some of the thicker sinew and and parchment-like covering as shown in the picture. Don’t get rid of it all as it does help to add some flavour.

Give the meat plenty of seasoning. It will stand up to it.
Season the beef well and brown it in a large casserole.

The ribs look really tasty as the beef browns.
Take out the browned ribs. Make up the mirepoix and cook it in the casserole, with a little of the stock and wine, until the vegetables soften a bit.
Peel the garlic bulb but don’t get fussy about peeling the cloves. Pour the balance of the stock and wine into the casserole. Add the garlic and tomato paste. Sit the beef ribs on top.

This is a graphic representation of layers of flavour.
Cover the casserole and cook it in a low oven (160ºC) for four and a half hours. The ribs on top will have partly steamed but also take on a lovely crust.

Four and a half hours in a low oven gets great results.
The bones will probably have fallen off the meat and the beef will be very tender. The sauce will be packed with flavour and goodness.

It’s worth spooning on more of that sauce. Delicious.
You will think of your butcher as a God. You will want to marry him/her. If you serve some of the stew to your butcher, they will want to move into your place (you can negotiate the pre-nup agreement yourself). However, if you buy from the other butcher (The one with the bad attitude), none of this can happen. In short, (That’s a play on words) get your ribs from a good butcher and live a long and happy life, possibly together.
buyingseafood | 11th September 2018
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Short ribs are one of my favorite things in the world…looks phenomenal Conor. You certainly have a good butcher, those short ribs looks nice and meaty. I’ve noticed in my area the secret is out on this cut, and the price has been gradually climbing. Still cheap, but not like it used to be.
Conor Bofin | Author | 15th September 2018
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It is the constant worry when promoting the ‘lesser cuts’. They become the greater cuts for a period. However, the reality is that not many people cook anything other than ‘good lean steak’ (the thought makes me shudder) and our tasty cuts are safe from the masses.
Linda Duffin | 11th September 2018
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Those ribs do look good! They’re one of my favourite things but I think my various butchers’ wives might object if I made a move on their husbands and some of them know how to use a rifle. I shall content myself with a polite, other-side-of-the-counter relationship.
Conor Bofin | Author | 15th September 2018
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Speaking for myself, I am as heterosexual as they get and I don’t know a single female butcher. So, my antics have to be platonic and very much other-side-of-the-counter. Not that I would be getting up to anything anyway, honest….
Linda Duffin | 15th September 2018
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Cue butcher jokes. 😀
chef mimi | 11th September 2018
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Don’t peel the cloves? Are you mad? Otherwise, the short ribs look perfect!
Conor Bofin | Author | 15th September 2018
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Hi Mimi,
I love squeezing the gooey, sweet garlic out and mixing it with my potatoes. I should have made that clear! It’s a rare treat.
Marian | 11th September 2018
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Not a bad idea, and it did cross my mind, but the trouble is they’re not my type – there must be some female butchers out there?
Conor Bofin | Author | 15th September 2018
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Hi Marian,
I have never encountered a female butcher. There must be one somewhere….
Pingback:Beef Short Rib Stew – Would You Marry Your Butcher? — One Man’s Meat | My Meals are on Wheels | 11th September 2018
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katechiconi | 12th September 2018
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A good quality rib is a wonderful thing. Didn’t Himself Up There take one of Adam’s and turn it into the other half of the species? It’s a simple stew but the results look luscious.
Conor Bofin | Author | 15th September 2018
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Himself Up There had the right idea, by the looks of things. The more I cook, the less inclined I am to complicate recipes. This is simple, manageable and delightful.
katechiconi | 15th September 2018
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I tend to agree. To the point, in fact, where I rarely actually follow a recipe; it’s more a question of using them as inspiration and adapting with what I have or making sensible substitutions…
Conor Bofin | Author | 15th September 2018
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Singing my song Kate.
katechiconi | 15th September 2018
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Sharing the hymnbook…
Marty | 12th September 2018
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Forget about the butcher — I’m ready to marry that pot of ribs! 🙂
Conor Bofin | Author | 15th September 2018
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I have a picture in my mind Marty. I’m not sure what the priest might say about it.
Eha | 12th September 2018
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I think I agree with Marty ! And have a throaty laugh with Kate !! But must go chat up my butcher and he can show me his goodies . . . then pretend I am making osso buco: won’t need the recipe in front of me . . . oh, shall be able to plate awhile sooner . . . . are you back from Spain or just going . . . ?
Conor Bofin | Author | 15th September 2018
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We head off to Spain on Sunday week 23rd. This Sunday, we are going out early and cycling The Sally Gap, Lugalaw ( above Lough Tay where they shoot the Vikings) and on further up through the Wicklow Gap to one of the highest points in Ireland. Then, it’s home to rest up over the week.
I’m really looking forward to it.
Michelle | 14th September 2018
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Mmmm, short ribs. Few things better.
Conor Bofin | Author | 15th September 2018
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I have another batch in the sous vide right now (about a month since I cooked this). Looking forward to an Oriental theme with them. They will feature here at some stage. Hope all goes well in Gourmandistan with you and Steve.
Debbie Spivey | 14th September 2018
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Love this recipe, Conor. I wish I had a better relationship with a butcher…
Conor Bofin | Author | 15th September 2018
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Debbie, I see from elsewhere that you have a pretty good relationship with your current husband. Perhaps line up a butcher for when you get weary of being so well looked after.
Debbie Spivey | 15th September 2018
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Lol! Good plan, Conor! 😂
Ron | 18th September 2018
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Nothing is better than a simple but tasty stew on a cool fall day and your stew recipe fits that role. Luckily we have one of the good butcher shops here in town and it’s the only place we buy meat.
Conor Bofin | Author | 18th September 2018
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This is well worth trying Ron. Please don’t skimp on the tomato paste. It adds a lovely extra dimension that works really well with the beef.
David | 19th February 2019
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Come to Deal In Kent and go to The Black Pig – female butcher selling local organic meat!
Conor Bofin | Author | 21st February 2019
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Hi David,
We need every reason possible to keep friendly, open relations going between out two countries. A trip to Deal may well be on the cards. Though my wife of 30+ years may have something to say if I run off with a Deal butcher. Thanks for the comment. It made me smile.
Best,
Conor