Ree Drummond's Hearty Short Rib Stew | The Pioneer Woman

Ree serves up this rich, savory short rib stew over a bowl of buttery noodles 😍 Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ http://foodtv.com/3kkTq5Q Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Hearty Short Rib Stew RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 2 hr 55 min Active: 30 min Yield: 4 to 6 servings Ingredients Stew: 2 tablespoons olive oil 2 tablespoons salted butter 2 pounds boneless short ribs, cut into 1 1/2-inch pieces Kosher salt and freshly ground black pepper 3 cloves garlic, minced 2 medium onions, diced 3 carrots, cut into 1-inch pieces 2 tablespoons tomato paste Two 12-ounce bottles dark beer 2 cups beef stock 3 to 4 dashes Worcestershire sauce 2 sprigs fresh rosemary 2 bay leaves 1/4 cup chopped fresh parsley Buttered Egg Noodles: 12 ounces egg noodles 2 tablespoons salted butter 2 tablespoons chopped fresh parsley Directions For the stew: Heat the oil and butter in a Dutch oven over a medium-high heat. Sprinkle the short ribs with salt and pepper, then brown in batches on all sides in the pan, about 3 minutes. Remove and set aside. Add the garlic, onions and carrots to the pan and toss in the drippings. Stir in the tomato paste and allow to cook until it has combined with the vegetables, for 1 minute. Deglaze the pan with the beer and beef stock. Add the Worcestershire sauce, rosemary, bay leaves and the browned short ribs. Cover and cook over a low heat until very tender, 2 to 2 1/2 hours. Stir in the parsley. Remove the rosemary and bay leaves before serving. For the buttered egg noodles: Cook the egg noodles according to the package instructions. Drain and toss with the butter and parsley. Serve the stew over the buttered noodles. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #ThePioneerWoman #BeefStew #FoodNetwork Ree Drummond's Hearty Short Rib Stew | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=jOPQL4P5izw&feature=youtu.be