Short Ribs Stew

We've been noticing that grocery store stew meat is not what we remembered what stew meat is all about.  Today's stew meat is solid pieces of meat with no fat; ergo, no flavor.

So, with no other options available thought about short ribs.  Why not.  So this is what we did.

First Day

Slow Roasted Short Ribs

4 pounds of short ribs
1 baking pan lined with foil

Preheat oven to 250°F.
Cut short ribs at the rib joints.
Place the riblets bone side down on the foil lined baking pan.
Roast for 60 minutes.
Turn the riblets.
Roast for another 60 minutes.
Turn the riblets.
Roast for 60 minutes.
Turn the riblets.
Roast for 30 minutes.
Take out of oven and wrap the riblets in aluminium foil immediately and cool.  Refrigerate overnight.

Second Day

Short Rib Stew

vegetables
6 stalks celery chopped medium sized
5 medium carrots chopped medium sized
3 extra large potatoes chopped medium sized

seasoning
handful marjoram leaves
half handful thyme leaves
2 bay leaves
3-4 thick slices ginger

1 stalk celery chopped
1 medium carrot chopped


short ribs
cut off excess fat from the riblets
cut each riblet into stew meat size (1" cube)

Put cut up riblets into Dutch Oven.
Add 2-3 quarts of water to just above meat level in the Dutch Oven.
Add marjoram, thyme, bay leaves, and ginger.
Bring to boil and cook at high simmer for 60 minutes.
Add chopped celery and carrots.  Check water level.  Add more if required.
Bring to boil and cook at high simmer for 60 minutes.
Add potatoes.  Bring to boil and cook at high simmer for 20 minutes.
Add celery and carrots.  Bring to boil and cook at high simmer for 30 minutes.