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Regenerative Recipe:
Short Rib Stew with Jammy Dates

By: Nora D'Antuono

An important principle of regenerative agriculture is that farmers are growing food to feed their own families and communities. This regenerative recipe is an example of how following such a principle can foster relationships in the community while also producing healthy, local and delicious food. 

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Feeding your community with Svec Farm

Short Rib Stew with Jammy Dates

The Ingredients

  • 2 tablespoons butter

  • 3 pounds bone-in beef short ribs  

  • Kosher salt  

  • 3 medium carrots, cut into 1-inch chunks  

  • 12 celery stalks (about 1 bunch), roughly chopped  

  • 5 medium shallots, roughly chopped  

  • 3 tablespoons tomato paste  

  • 1 tablespoon black peppercorns  

  • 1 tablespoon cumin seeds  

  • 2 teaspoons coriander seeds  

  • 1/2 teaspoon cayenne pepper  

  • 3 cups red wine

  • 3 cups bone broth (water can be used instead, but broth adds flavor and can be made from your leftover bones and veggie scraps!)  

  • 2 heaping cups prunes or dates (about 14 oz)   

  • 2 small garlic heads, top cut off, root attached  

  • 1 cinnamon stick (optional)  

  • Chopped fresh parsley and or chives for serving

The Farm

The Instructions

  • ​Preheat the oven to 350°F.

  • In a large Dutch oven or other heavy-bottomed ovenproof pot, heat the butter over medium heat. Generously season the short ribs all over with salt. Working in batches, sear the short ribs on all sides, until each side has developed a dark brown crust, 3 to 4 minutes per side. Transfer the seared ribs to a plate.

  • In the same pot, cook the carrots, celery, shallots, and a big pinch of salt over medium-high heat, stirring occasionally, until the vegetables are softened and less vibrant, 20 to 25 minutes. If the bottom of the pan starts to burn, add a splash of water to deglaze it.

  • Add the tomato paste, peppercorns, cumin seeds, coriander seeds, and cayenne and stir to coat the vegetables. Cook, stirring frequently, until the tomato paste turns a rich, burgundy color, 4 to 6 minutes. Stir in the wine, prunes, garlic heads, cinnamon stick (if using), 3 cups bone broth, and a big pinch of salt. Using tongs, add the short ribs, submerging them in the liquid.

  • Cover the pot, transfer to the oven, and bake for 3 hours. The meat will be super tender and should come away from the bone easily.

  • Using tongs, carefully transfer the short ribs to a plate. Set a fine-mesh strainer over a large bowl. Strain out the vegetables and whole spices and discard the solids. You’ll be left with a delicious, dark brown gravy. (Or keep it all together if you like stewed veggies and jammy dates!)

  • Spoon the gravy over the short ribs, top with the fresh herbs, and serve.

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Recipe credit to: https://carolinagelen.substack.com/p/my-best-short-rib-stew-recipe

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