Short Rib Stew
I love making a pot of stew using short ribs. When cooked nice and slow, the short rib has amazing flavor, especially with the bone-in. Give me some hot stew and a bowl or cold poi and I'm set!
3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
1/4 cup all-purpose flour
3 tablespoons oil
3 cups beef stock
6 carrots, cut into 1/2-inch dice
1 1/2 pounds potatoes, peeled and cut into 1/2-inch dice
1 large onion, cut into 1-inch dice
4 stalks celery
1/2 cabbage cut in 1-2" pieces
2bay leaves, chopped
Hawaiian salt and freshly ground pepper
In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron pot, heat the oil. Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch. Discard the oil.
2.Return the meat and any juices to the pot. . Add the stock and bring to a boil then turn heat down to simmer. Cover and cook over low heat until the meat is tender, 2 hours.
3.Skim any fat from the stew. Stir in the carrots, potatoes, cabbage, onion, and or your favorite vegetables. Cover and simmer over low heat until the vegetables are tender, about 20 minutes. Season with salt and pepper and serve. Hawaiian style, we usually dont thicken the stew but you can if you desire.