Super Simple Black Pepper Short Rib Stew

This Black Pepper Short Rib Stew is my choice for hosting our family birthday celebration stress free. Melt-in-your-mouth short ribs, carrots, and potatoes are the best things to enjoy with a big spoonful of rice. Peppery and deeply beefy, this simplified version uses soy sauce and Sizzling Black Pepper Sauce as the base, It’s a super easy dish to prep ahead. Then, you just let it simmer slowly until you’re ready to eat.

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Black Pepper Beef Stew Birthday Dinner

It’s birthday week for Dom and many of our friends and family. For our family celebration, I decided to grab some short ribs and make an easy Black Pepper Short Rib Stew along with some comforting Oxtail Soup and a yummy Lemon Blueberry Loaf.

When I’m hosting, I make simple recipes that are easy to prep ahead without measuring a bunch of different spices and ingredients. So, for Dom’s birthday feast, we are making this simplified version of our Taiwanese Beef Stew using simply 2 ingredients for the stew base: soy sauce and kai dong Sizzling Black Pepper Sauce. Cooking this makes the house smell so good every time!

Black Pepper Beef Stew Ingredients

Beef Short Ribs

We are using Beef Short Ribs today for that extra fatty, rich flavor from meat around the bone. First, season the short ribs with salt and pepper. Then, we brown it so it gets that nice crust on the outside. Browning the beef helps build that deep beefy flavor we want in the stew, so make sure you don’t skip this step! After stewing for an hour, the short ribs get melt-in-your-mouth soft.

Vegetables To Add To Your Stew

We’re sticking with the classic stew combination of carrots and potatoes today to keep things simple. These hearty root vegetables are the perfect slow cooking veggies. They cook to a melt-in-your-mouth texture and soak up all the rich, savory flavor from the beef broth.

If you want to build even more vegetable flavors into the stew, you can add other vegetables like celery, mushrooms, or daikon.

What To Eat with Black Pepper Beef Stew

This beef stew is incredibly tasty with a bowl of rice, or on top of some Hand Cut Noodles or egg noodles. For our dinner party tonight, we’re enjoying our Black Pepper Beef Stew with my tasty and healthy purple multigrain rice blend. The extra nuttiness and chewiness of the multigrain rice gives the whole bite a little more texture and flavor combined with the soft beef.

If you love bread, then you’ll really enjoy soaking up all the beef stew juices with a loaf of No Knead Bread, or some cheesy stuffed garlic buns.

How To Make Black Pepper Short Rib Stew

1. Coat the short ribs with a generous amount of salt and pepper
2. Pan fry for around 3 minutes on each side, or until nice and golden. Remove and set aside.
3. In the same pan add in sliced onion, and sauté for 4 to 5 minutes or until soft and fragrant
4. Add the short ribs back in, and add soy sauce and sizzling black pepper sauce.
5. Add in enough water or stock to cover the ingredients, and put it on low.
6. Once it starts simmering, cover and cook on low heat for 1 to 1 and 1/2 hour.
7. Add in carrots and potatoes, and give everything a good mix.
8. Let it simmer for another 45 minutes or until the veggies are soft.

Enjoy Your Black Pepper Stew With These Yummy Sides