Start by prepping all your vegetables. Chop the onions and green pepper, peel and cut the potatoes into bite-size pieces, and slice the carrots. Set everything aside so it’s ready to go when you need it.
Season the short ribs with your meat rub. Heat a pot on the stove until hot, then brown the short ribs on both sides. You’re just looking for a nice color. Once browned, remove them from the pot and set aside.
Place the browned short ribs on a chopping board and cut them into stew-size pieces. I like lining them up so each piece still has a rib bone with a bit of meat on it ... that short rib goodness is everything.
In the same pot (don’t clean it), add the chopped onions and green pepper. If the pot needs more fat, add about a tablespoon of butter. Sauté until the onions are soft.
Add the minced garlic and sauté just until fragrant. This part is quick, so keep an eye on it.
Add the cut short ribs back into the pot and sauté for two to three minutes so the meat can soak up all the onion, pepper, and garlic flavors.
Add the potatoes and carrots, then pour in the beef stock. Lower the heat to medium-low, cover the pot, and let it cook gently.
Let the stew simmer for about one hour to one hour and fifteen minutes, until the meat is tender and the potatoes and carrots are soft.
Once everything is almost cooked, taste the stew and adjust the seasoning. Add salt, black pepper, or more of your original spice if needed. This is where you freestyle..... garlic powder, onion powder, whatever you’re feeling. Then add the drained green peas and cook for another five minutes.
Once that’s done, your beef short rib stew is ready to serve.
