Short Rib Stew

This is one of those fantastic recipes that you can quickly throw together before work, and then have a delicious meal waiting for you when you get home! Our 100% grass-fed, kosher short ribs are the perfect cut if you are looking for tender, succulent beef in your stew.


  • 2 lbs KOL Foods short ribs
  • 2 tablespoons potato starch
  • 1 ½ cup red wine
  • 4 cups water
  • 2 large carrots, cut into chunks
  • 2 potatoes, cut into chunks
  • 1 onion, cut into small dice
  • 8 oz. cremini mushrooms, quartered
  • 1 sprig fresh oregano
  • 8 fresh sage leaves
  • 1 tablespoon salt (adjust to taste)
  • 1 teaspoon pepper

Preheat oven to 200°F.

Trim the short ribs on both sides of the thin layer of fat. Cut into pieces. Place in a bag with potato starch and shake to coat.

Heat a large heavy pot over high heat. Place the pieces of meat in the hot pan and brown on both sides for about 8 minutes. Add wine and stir well scraping up all the brown pieces from the bottom of the pot. If using a slow cooker transfer the meat and then continue with the next step.

Add in the rest of the ingredients, holding back some salt to adjust to your own liking later. Cover and place in the oven and cook for around 7 hours or until you are ready for dinner. Adjust seasoning to taste and serve.