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Short Rib Roasted Stew w/Asiago Cheese Biscuits

Short Rib Roasted Stew
3 1/2 pounds beef short ribs, cut into 2-in pieces
2 cans (14 oz ea) beef broth
2 1/2 cups butternut squash, peeled, cut into 1 to 2-inch cubes
2 cups baby carrots, sliced in half lengthwise
2 cups small red potatoes, washed and quartered
1/2 red onion, cut into 1-inch pieces
2 tablespoons oil
Salt and fresh ground pepper to taste
1-2 teaspoons garlic bread seasoning, optional
2 cans (14 oz) Italian stewed tomatoes
1 cup fresh cranberries
4 tablespoons cornstarch, more or less for desired consistency


Preheat oven to 500 degrees.

Separate ribs into pieces, as needed. Place in oven-proof Dutch oven, sprinkle with salt and
pepper to taste. Uncovered, place ribs in oven; roast 20-30 minutes. Add about 1-cup beef
broth (enough to keep ribs from burning dry, but not enough to boil out the flavor; cover
ribs with snug lid, reduce heat to 200 degrees and roast 6-8 hours. NOTE: Ovens are
unique and will maintain proper food safety temperatures at a low setting differently.
Monitor your oven the first time you use this recipe to ensure consistent oven temperatures
at a low setting.

While ribs are roasting, prepare vegetables and place in refrigerator until ready to use.
Cover potatoes with slightly salted water to prevent browning.
Remove ribs from oven, set aside. Turn oven up to 500 degrees. Stir cornstarch into 1/3
cup cold water; set aside.

Drain and pat dry vegetables; toss with oil; spread out in single layer on shallow baking
sheet. Salt and pepper to taste; roast vegetables until browned on the edges and almost
tender, stir once or twice during roasting.

Add to ribs stewed tomatoes, vegetables, garlic bread seasoning and remaining beef broth;
bring to a full boil. Stir cornstarch into stew to thicken to desired consistency (do not over
stir); bring back to a boil. Serve hot with Asiago Cheese Biscuits.

Serves 8
Asiago Cheese Biscuits
2 cups biscuit mix
2/3 cup milk
2/3 cup Asiago or sharp cheese, shredded or small diced
1-2 tablespoons butter, melted
1/4-1/2 teaspoon garlic bread seasoning
1 tablespoon Parmesan cheese

Preheat oven to 450 degrees. Line baking sheet with parchment paper, set aside.

Stir together biscuit mix, milk and cheese. Drop by spoonful into 8 mounds onto prepared
baking sheet. Mix together melted butter and garlic bread seasoning; gently brush over
tops of biscuits, sprinkle with Parmesan cheese. Bake 8-10 minutes or until golden brown.
If desired, brush tops with additional butter. Serve warm

For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV

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