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Zesty Short Rib Stew

Western.Chefs's picture
This Zesty Short Rib Stew is my favorite. Try this short rib stews with Brussels sprouts and carrots in barbecue sauces for your next meal. Your suggestions for this Zesty Short Rib Stew are welcome.
  Salad oil 2 Tablespoon
  Beef chuck short ribs 5 Pound
  Onion 1 Medium, cut into quarters
  All purpose barbecue sauce 18 Ounce (1 Bottle)
  Water 1⁄2 Cup (8 tbs)
  Carrots 5 Medium, each cut crosswise in half
  Brussels sprouts 20 Ounce (Two 10 Ounce Containers)

1. In 8-quart Dutch oven over medium-high heat, in hot salad oil, cook short ribs, a few at a time, until well browned on all sides, removing ribs to bowl as they brown.
2. Reduce heat to medium; add onion to drippings in Dutch oven and cook, stirring occasionally, until tender, about 5 minutes. Spoon off fat from Dutch oven. Return short ribs to Dutch oven; stir in barbecue sauce and water; heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally. Add carrots; cover and simmer 30 minutes. Add Brussels sprouts; over medium-high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until vegetables and meat are tender. Skim fat from liquid.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6257 Calories from Fat 2627

% Daily Value*

Total Fat 293 g450.2%

Saturated Fat 81.9 g409.7%

Trans Fat 0.5 g

Cholesterol 1300 mg433.3%

Sodium 3570.5 mg148.8%

Total Carbohydrates 225 g75.1%

Dietary Fiber 33.6 g134.4%

Sugars 125.7 g

Protein 624 g1248.6%

Vitamin A 1176.6% Vitamin C 918.7%

Calcium 38.6% Iron 51.6%

*Based on a 2000 Calorie diet

Zesty Short Rib Stew Recipe