Short ribs braise slowly in the oven and come out caramelized and tender. This savory stew uses the shredded meat and the braising liquid. This is a great way to use leftover short rib meat (and if you don’t have any leftover braising liquid, you can use beef broth).
Season the short ribs with salt and pepper and refrigerate for at least 6 hours. Remove from the refrigerator, bring to room temperature, and season again with salt and pepper.
Preheat the oven to 350°F (180°C). In a large sauté pan, warm the oil over high heat until very hot. Sear the short ribs until they are browned on all sides, 6–8 minutes, then transfer to a large, heavy ovenproof pot.
Reduce the heat under the sauté pan to medium, add the onion, garlic, celery, and carrot, and sauté for 5 minutes. Add the wine and bay leaves, raise the heat to high, and boil until the liquid has been reduced by half, 10–12 minutes. Add the broth and bring to a boil. Pour the contents of the sauté pan into the pot. Cover tightly, transfer to the oven, and cook for 21/2 hours.
Remove the short ribs from the pot and, when they are cool enough to handle, remove the meat from the bones and shred into bite-sized pieces. Strain the braising liquid and reserve 11/4 cups (10 fl oz/310 ml); discard the vegetables left in the strainer.
Put the shredded meat and the reserved braising liquid back into the pot and set over medium heat. Stir in the beans and the tomatoes with their juices and bring to a boil over medium-high heat. Stir in the parsley and season with salt and pepper.
To make the paprika sour cream, in a bowl, stir together the sour cream, lemon juice, paprika, and 1/4 tsp salt. Serve the stew, topped with a generous dollop of the paprika sour cream.
Appears with permission from Williams-Sonoma Soup of the Day: 365 Recipes for Every Day of the Year. Recipes by Kate McMillan; photographs by Erin Kunkel. Copyright 2011 by Weldon Owen Inc. and Williams-Sonoma Inc.