The Weary Chef

Delicious recipes made easy for busy cooks!

  • Recipes
    • Healthy Meals
    • Recipe Roundups
    • Dinner
    • Desserts
    • Mexican Food
    • Appetizers and Snacks
    • Red Meat
    • Pasta and Noodles
    • Sandwiches and Pizza
  • Weekly Dinner Menus
  • About
    • Meet the Team
    • About Rosie
    • Disclosures
  • Contact
You are here: Home / Recipes / Stewed Beef Short Ribs with Rainbow Chard

Dinner Red Meat

Stewed Beef Short Ribs with Rainbow Chard

Jump to Recipe·Print Recipe

Stewing Beef Short Ribs with Rainbow Chard over low heat makes for a succulent, easy dinner!

Stewing beef short ribs with chard over low heat makes for a succulent, easy dinner!

This is another recipe that I came up with using food from our local produce and meat delivery. I was singing the praises of this service earlier this week, but this time it was harder for me to come up with recipes. We got our last delivery on Sunday, and I’m just now making this meal on Thursday night!

In this recipe, I used beef short ribs, rainbow chard, and shallots from our farm box. The chard was probably the easiest thing to use out of that list because I know how to cook greens, but I wanted to use them in a one-dish dinner recipe. The ribs looked like such a small portion that I took all week to figure out what I should even do with them. We have been trying to reduce our meat intake a bit, so I decided to just embrace the small portion and enjoy what we had (four ribs total).

Stewing beef short ribs with chard over low heat makes for a succulent, easy dinner!

The hardest ingredient to work with was shallots, which I am not afraid to call the stupidest vegetables ever now that I’ve cooked with them. What the heck are shallots anyway? They look like garlic on the outside but like onions on the inside. Why wouldn’t I just use garlic or onions? Or both? I’m sure I could have researched the right way to peel and cut the little buggers, but instead I just winged it. I tried smashing them with the side of my knife like garlic, and I tried cutting the ends and peeling them like an onion. Neither of those techniques really worked that well.

I can peel and cut a whole onion in less than a minute. I ended up spending at least five minutes to peel about six shallots, and then I ended up with maybe two tablespoons of smashed/chopped shallots when I really wanted much more. Why on earth would I go to all that trouble when I could just cut an onion?? Never again! While I did use shallots in the pictured dish, I’m not calling for them in the recipe. You can just use onion like a normal person.

Except for shallots being ridiculous, these stewed beef short ribs were really easy to make and delicious. When beef and red wine are involved, can a recipe even help being delicious? We served this meat and greens over quinoa, but rice would be fine too. You could also just eat it on its own if you are trying to cut back on carbs. How will you serve yours?

Stewing beef short ribs with chard over low heat makes for a succulent, easy dinner!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Print Recipe
Pin Recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Want more recipes like this one? Here you go!

5-Ingredient Slow Cooker Brown Sugar Ribs #crockpot #pork

Chicken and Greens Cooked with Wine and Bacon

Chicken and Greens Cooked with Wine and Bacon


Print Recipe
Stewed Beef Spareribs with Rainbow Chard
Slow simmered beef with rainbow chard is an easy, flavorful meal.
Stewing beef short ribs with chard over low heat makes for a succulent, easy dinner!
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 5 minutes
Cook Time 100 minutes
Servings
Ingredients
  • 1 tablespoon olive oil
  • 4 beef spare ribs
  • Cajun seasoning
  • 1 yellow onion chopped
  • 16 ounces reduced-sodium beef broth
  • 1/2 cup red wine
  • 8 large leaves of rainbow chard
  • cooked quinoa or rice optional
Prep Time 5 minutes
Cook Time 100 minutes
Servings
Ingredients
  • 1 tablespoon olive oil
  • 4 beef spare ribs
  • Cajun seasoning
  • 1 yellow onion chopped
  • 16 ounces reduced-sodium beef broth
  • 1/2 cup red wine
  • 8 large leaves of rainbow chard
  • cooked quinoa or rice optional
Stewing beef short ribs with chard over low heat makes for a succulent, easy dinner!
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat oil in a dutch oven over medium-high heat. Lightly sprinkle both sides of beef with Cajun seasoning. Place meat in hot oil, and cook about three minutes per side. Saute the onion alongside the meat at the same time.
  2. Pour beef broth and wine over meat and onions. Chop chard, separating out most of the stem pieces. Add the stem pieces to the pot, reduce heat to low, and cover. Simmer for about 60 minutes, turning meat once.
  3. Stir chopped leafy greens into the broth. Turn meat once more, and cover. Simmer for 30 minutes longer. Serve over rice or quinoa if desired.
Recipe Notes

If you want to serve more people, you could double the beef and greens without adding more liquid.


Leave a Comment

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Subscribe to get the latest recipes!

Latest posts

  • Easy Keto Salmon Recipe Ready in 10 Minutes
  • Creamy Salmon Pasta Recipe
  • Air Fryer Brussel Sprouts Recipe Sweet and Buttery
  • Air Fryer Green Beans Recipe in 10 Minutes
  • 10 Ground Pork Recipes for Cheap and Easy Meals

Copyright © 2023 · Divine theme by Restored 316

Copyright © 2023 · Weary Chef
Recipes | Kitchen Guide
Write for Us | Disclosure & Privacy Policy | Contact