Short Rib and Vegetable Stew
Short Rib and Vegetable Stew is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Cover short ribs with cold water and soak, chilled, at least 2 hours.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCover short ribs with cold water and soak, chilled, at least 2 hours.
Drain ribs and transfer to an 8-to 10-quart heavy pot with cold water (8 cups).
Simmer ribs, partially covered, skimming any foam, 2 hours.
Chill ribs in liquid (covered once cool) until fat solidifies, about 4 hours.
Meanwhile, soak mushrooms in hot water (4 cups), turning occasionally, until softened, about 1 hour.
Squeeze excess liquid from mushrooms and reserve 2 cups soaking liquid; cut off and discard mushroom stems, then halve caps.
Discard fat from ribs and return to a simmer.
Peel potatoes and cut into 1-inch pieces, then add to ribs with radish, carrots, garlic, dates (if using), soy sauce, fish sauce, molasses, red-pepper paste, mushrooms, reserved mushroom-soaking liquid, and water (if necessary) to barely cover meat and vegetables with liquid.
Simmer, partially covered, stirring occasionally, 30 minutes.
Stir in onion and scallions and simmer, covered, stirring occasionally, until meat is very tender and vegetables are tender, 15 to 20 minutes.
Skim off any fat, then stir in sesame oil.
Stir before serving and serve additional red-pepper paste on the side.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.