How to Make Quick Short Rib Stew - A Step-by-Step Guide

When it comes to hearty and comforting meals, there's nothing quite like a rich and savory stew. And if you're looking for a recipe that's both quick and delicious, then look no further than this Quick Short Rib Stew. Packed with tender chunks of braised short ribs, an array of vegetables, and a flavorful broth, this stew is the perfect dish to warm you up on a chilly evening. Whether you're cooking for your family or hosting a dinner party, this stew is sure to impress with its robust flavor...

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Ingredients

  • ½ cup all-purpose flour for coating
  • 4 pounds beef short ribs
  • 2 tablespoons canola oil
  • 1 cup hot water
  • 2 cubes beef bouillon
  • 1 (28 ounce) can diced or stewed tomatoes
  • 6 medium carrots, peeled and sliced
  • 2 medium onions, chopped
  • 2 cloves garlic, thinly sliced
  • 6 medium potatoes, peeled and cubed
  • 1 cup water
  • 3 tablespoons all-purpose flour
  • 1 (15 ounce) can peas, with liquid
  • Salt and pepper to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 25 mins
  • Servings: 6

  • Heat a large skillet over medium-high heat.
  • Place 1/2 cup flour in a resealable plastic bag or large bowl; add ribs and toss until completely coated. Pour oil into the preheated pan; heat until shimmering. Shake any excess flour off ribs, then add to hot oil. Cool until brown on all sides, about 10 minutes.
  • While ribs are browning, stir together 1 cup hot water and bouillon cubes in a pressure cooker until dissolved. Use tongs to remove ribs from the skillet to the pressure cooker. Seal according to manufacturer's directions and cook for 25 minutes.
  • Release pressure and open the cooker according to manufacturer's directions. Pour in canned tomatoes, carrots, onions, and garlic. Simmer, uncovered, until vegetables are tender, about 20 minutes.
  • Meanwhile, place potatoes in a large pot and cover with water by 1 inch. Bring to a boil and cook until tender, about 20 minutes.
  • Remove ribs to a serving platter. Stir together 1 cup water and 3 tablespoons flour in a liquid measure. Stir into vegetables in the pressure cooker and cook until sauce thickens, about 5 minutes.
  • Drain cooked potatoes and add to stew along with peas. Cook until warmed through, then season with salt and pepper.
  • Nutrition

    1537 cal.

    • Total Fat: 115g
    • Saturated Fat: 48g
    • Cholesterol: 230mg
    • Sodium: 832mg
    • Total Carbohydrate: 69g
    • Dietary Fiber: 11g
    • Protein: 54g
    • Vitamin C: 63mg
    • Calcium: 142mg
    • Iron: 11mg
    • Potassium: 2124mg