Short Rib Stew Greens! RECIPE IN CAPTION!

Low & slow never fails 😮‍💨 These braised short ribs with collard greens are the definition of cozy-season comfort. Tender beef, buttery potatoes, and greens that melt in your mouth 🥬✨
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🥩 Braised Short Rib Stew with Collard Greens 🥬
Rich, cozy, and full of flavor — this melt-in-your-mouth short rib stew is the comfort meal you didn’t know you needed.
Serves: 6–8Cook time: 4–5 hours (low and slow = tender perfection)

Ingredients
• 8 boneless beef short ribs (about 3–4 lb / 1.4–1.8 kg)
• 1 tsp coarse salt (or to taste)
• 1 tsp black pepper (or to taste)
• 2 Tbsp olive oil (30 mL)
• 1 cup dry red wine (240 mL, I used Pinot Noir 🍷)
• 8 oz sliced mushrooms (225 g)
• ¾ lb diced onions (≈320 g)
• 2 garlic cloves, minced
• ¼ lb diced shallots (≈90 g)
• 24 oz baby potatoes, halved (680 g)
• 4 cups beef stock (960 mL)
• 2 Tbsp tomato paste (30 g)
• 1 Tbsp roasted beef base (Better Than Bouillon)
• 2 cups cold water (480 mL)
• 2 Tbsp flour (16 g)
• ⅔ lb diced carrots (≈275 g)
• 1 bunch collard greens, stemmed & chopped
• Fresh parsley for garnish

Instructions
1 Season the ribs generously with salt and pepper — or as we say, listen to your ancestors! 👏🏽
2 Heat olive oil in a large pot or Dutch oven over medium-high. Sear ribs until golden on all sides (4–5 min).
3 Pour in the red wine, simmer 1–2 min, then reduce heat to low. Cover and cook for 2 hours, checking occasionally. Add a splash of wine, stock, or water if it starts to dry out.
4 Remove ribs and set aside. In the same pot, cook mushrooms 5 min, then add onions and garlic. Sauté another 5 min.
5 Stir in tomato paste, beef base, beef stock, potatoes, and collard greens. Return ribs to the pot. Bring to a boil, cover, and simmer low for 2–3 hours, until greens and meat are tender.
6 In a jar, shake together cold water + flour for a quick slurry. Add it to the stew along with carrots.
7 Simmer another 30 min, stirring occasionally, until thickened and carrots are soft.
8 Taste and adjust seasoning. Garnish with fresh parsley.

💚 Serve with cornbread or over rice for the ultimate comfort meal.

I’m back with another recipe for y’all’s hungry asses. Today we’re making short rib stew greens. The ancestors told me to do it. I don’t know what your ancestors talking about. I’ve been at it all day and I have an attitude because y’all don’t appreciate me. All y’all want is another raggly ass banana pudding in an old margarine tub from a box mix. And here I am cooking from scratch for you. I did it for the culture. This is that recipe where your ancestors tell you to let it simmer. Drop those ribs in a hot pot with olive oil. You want that golden brown sear. Give them some Jesus juice so your short ribs don’t get thirsty. Then we’re going to let them simmer for two hours. I never said it was quick. Do you want it right or do you want it fast? You can’t say both. Nice and slow. Remove those short ribs from the pot and put them in a bowl. Next, let’s add some sliced mushrooms, diced scallions, onions, garlic and let it simmer. Give it a stir. Now, put the short ribs back. And don’t get an attitude because do you want it right or do you want it fast? And you can’t say both. Add your beef stock and your mixed baby potatoes mix. That’s right. She’s biracial like Barack Obama. Tia and Tamira. Y’all can come over here. Well, Tia can. Enough said that. Give it a stir. And you know it looks amazing already. But I am me. So I said we need to add some collards for the culture. You want to get those big old veins out of those collards. I told y’all I was at it all day. You watching this little twominute video. This took me hours. And that’s why I’mma forever hate on them Pillsberry Grants biscuits and banana pudding from a box because how many more do y’all need to see? You ain’t got it down yet? That’s a personal problem. As you can see, I sliced those collards into thin strips and we’re going to add them to our pot. Then we’re going to let them simmer for 2 to three hours. Do you want it fast or do you want it right? You can’t say both. In the last quarter, I added our carrots. Then a slurry to give our stew a little thickness. And this is what I mean by rice. You want some, don’t you? Look at it. Calm down. Wait. Let me chop up some fresh parsley and I’mma give it to you. Little hungry self. You see that? You can smell it, huh? Tender. Tender. That’s too big of a bite. You know I’m zy. Mhm. Mhm. Yep. I did it. Mhm. Delicioso. I did it again.