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Short Rib and Chicken Stew

Silver Linings Cooking

From the Kitchen of Betsy and Norma


1 lb of short ribs - after braised, cut into pieces

1 whole chicken cut in 1/10ths

1 lb of meatballs

1 onion chopped

½ package of baby carrots

5 stalks of celery chopped

4-6 whole cloves of garlic

½ package of baby gold/multicolor potatoes

1 bulb of fennel cut into large chunks

1 Sweet potato cut in quarters

1 container of cut up mushrooms

1 packet of mushroom gravy




Granulated garlic

Granulated onion


For the meatballs:

1 egg



Granulated garlic

¼ cup Jason’s seasoned bread crumbs

⅛ to ¼ cup of soy vay teriyaki

Combine all ingredients together and form balls to put into stew


Preheat oven to 350 degrees

Braise the short ribs first and then the chicken

Season both sides of meat

Braise all sides of the meat in a skillet on medium heat

(You can also braise the meat in an oven by broiling all sides of the meat after they are properly seasoned)

The short ribs and chicken are done when they are browned on both sides

You can deglaze the pan used to braise the meats by pouring hot water into the pan, scraping the bits and pouring it into the roasting pan

(this can be done for both the short ribs and the chicken)

When the short ribs are done cooking, cut them into pieces in between the bones

Place short ribs in pan and follow with chicken and meatballs

Next, layer with onions, carrots, celery, mushrooms, fennel and garlic

Mix mushroom gravy with 1½ cups of hot water

Pour mushroom gravy over the ingredients

Cook covered for 3 to 3½ hours

Check the pan at 2 to 2 ½ hours to see if the short ribs are soft, if so this indicates that they are done cooking

If they are not done put back in the oven for an additional hour.

Can be served over rice or couscous, or served on its own


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