Braised Rib Stew with Farro

The Elder Scrolls: The Official Cookbook, p. 95

2 pounds beef short ribs

1 tablespoon olive oil

¼ cup port wine

5 cups beef stock

1 or 2 medium carrots, peeled and diced

1 or 2 medium parsnips, peeled and diced

1 leek, white and light green parts sliced

2 cloves garlic, minced

½ cup farro or barley

Salt and pepper

Oh hey, parsnips. It's been a while.

Season the ribs liberally with salt and pepper. Add the oil to a medium saucepan over medium heat, then brown the ribs in the bottom of the pot. 

I appreciate a recipe where the meat is cooked on the bone.

Pour in the port wine, followed by the stock. Bring to a boil and cook with the pot partially covered, for about 1 hour, occasionally skimming off excess fat from the top.

Add the carrots, parsnips, leeks, garlic, and the farro or barley, then cook for 1 hour more, or until the grains are tender and the meat has begun falling from the bone. At this point, if you like, you can pull the meat out, cut it into smaller chunks, and then add it back into the stew.

I did cut the meat into chunks, though. It made life a lot easier.

This soup, like many, is best the next day, when the flavors have been allowed to mingle. Place the soup in the refrigerator overnight. Then before reheating the next day, skim any remaining fat from the top of the pot.

I tried it both fresh out of the pot and as leftovers. Honestly I didn't notice much of a difference, but I'm confident that the author of this cookbook knows a ton more about it than I do.

My Rating: 4/5 "The broth here ends up being wonderfully rich. The meat, thanks to being cooked on the bone, has a wonderful mouthfeel. Hearty and healthy - no fireworks, just good food. The cookbook suggested pairing it with garlic bread, and that was a solid tip."