Nigella Short Rib Stew For Two is made with meaty short ribs, banana shallots, ginger, garlic, red chilli, coriander stalks, cardamom, turmeric, cinnamon, and tomato purée. This recipe creates a rich, spiced beef stew with deep, aromatic flavors. It takes about 3 hours 30 minutes to prepare and serves 2.
Nigella Short Rib Stew For Two Ingredients
- 2 meaty short ribs (approx. 12cm long)
- 125g banana shallots
- 25g fresh ginger
- 1 red chilli
- 4 fat cloves of garlic
- 15g stalks from a small bunch of coriander
- Seeds from 3 cardamom pods
- ¾ teaspoon ground turmeric
- ¾ teaspoon ground cinnamon
- 15g beef dripping or 1 tbsp oil
- 2 tbsp tomato purée
- 300ml hot water (plus more as needed)
- 1 tsp sea salt flakes (or ½ tsp fine sea salt)
- 1 tsp maple syrup (optional)
How To Make Nigella Short Rib Stew For Two
- Bring Ribs to Room Temp: Let short ribs sit out until they reach room temperature; preheat oven to 150°C/130°C Fan.
- Make the Paste: Blend shallots, ginger, garlic, chilli, coriander stalks, cardamom, turmeric, and cinnamon into a paste.
- Cook the Paste: Fry paste in oil in a small casserole for 5 minutes until thick and aromatic.
- Add Tomato & Water: Stir in tomato purée and hot water, then season with salt.
- Add Ribs & Bake: Place ribs bone-side up, cover with cartouche and lid, and cook for 3 hours.
- Cool & Refrigerate: Let stew cool, then refrigerate at least overnight.
- Reheat & Serve: Reheat with added water and new cartouche at 200°C/180°C Fan for 45 minutes, reduce juices, and serve.
Recipe Tips
- Use a Small Casserole: An 18cm diameter pot is ideal to keep the liquid level correct.
- Don’t Skip the Cartouche: Helps trap moisture and prevent evaporation.
- Adjust Water Wisely: If using a bigger pot, increase water and reduce after.
- Plan Ahead: This dish must be made at least a day in advance for best flavor.
What To Serve With Short Rib Stew
This hearty stew pairs beautifully with creamy polenta, mashed root vegetables, or roasted red chicory. The rich sauce also works well over wide noodles like pappardelle.
How To Store Short Rib Stew
Refrigerate: Store in a sealed container for up to 3 days.
Freeze: Freeze cooled stew in portions for up to 3 months. Defrost and reheat thoroughly before serving.
Short Rib Stew Nutrition Facts
- Calories: ~600 kcal
- Total Fat: 40g
- Saturated Fat: 15g
- Carbohydrates: 12g
- Sugar: 4g
- Protein: 45g
- Sodium: 800mg
FAQs
Can I make this with boneless short ribs?
Yes, but bone-in ribs provide more flavor and structure during slow cooking.
Can I skip the overnight chilling?
It’s possible, but resting enhances flavor and texture significantly.
What can I use instead of beef dripping?
Use any neutral oil like sunflower or vegetable oil.
Can I double the recipe?
Yes, just ensure your casserole is large enough and increase water accordingly.
Nigella Short Rib Stew For Two
Description
Rich and tender short ribs simmered in a spiced shallot and ginger gravy, perfect for a cozy dinner for two.
Ingredients
Instructions
- Blend shallots, chilli, ginger, garlic, coriander stalks, and spices into a paste.
- Fry paste in oil for 5 mins, add tomato purée and hot water.
- Add ribs, cover with parchment and lid, bake 3 hours at 150°C.
- Cool, refrigerate overnight.
- Reheat at 200°C for 45 mins with added water and new cartouche.
- Remove ribs, reduce sauce, serve over polenta or mash.
- Garnish with herbs if desired.
Notes
- Use a tight-fitting cartouche to retain moisture.
- Let ribs cool before refrigerating for flavor development.
- Adjust water levels depending on pot size.
- Reduce sauce on stove before serving for thicker gravy.