Quick Short Rib Stew Recipes

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QUICK SHORT RIB STEW



Quick Short Rib Stew image

Delicious, tender short ribs combined with a very tasty accompanying stew. Simple ingredients, great taste!!!

Provided by thorky

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h5m

Yield 6

Number Of Ingredients 14

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

Steps:

  • Heat a large skillet over medium-high heat. Place 1/2 cup of flour in a heavy plastic bag or large bowl; add the ribs and toss until completely coated. Pour the oil into the preheated pan, heat until shimmering. Shake any excess flour off of the ribs, then add them to the hot oil. Brown well on all sides without burning, about 10 minutes.
  • While the ribs are browning, stir together the hot water and bouillon cubes in a pressure cooker until dissolved. Using tongs, remove the ribs from the skillet, and place into the pressure cooker. Seal according to manufacturer's directions and cook for 25 minutes.
  • After 25 minutes, release pressure, and open cooker according to manufacturer's directions. Pour in the canned tomatoes, garlic, onion, and carrots. Simmer, uncovered until the vegetables are tender, about 20 minutes. Meanwhile, cook the diced potatoes in enough water to cover until tender, about 20 minutes.
  • Remove the meat to a serving platter. Stir together 3 tablespoons of flour with 1 cup of water. Stir into the vegetables, and cook until the sauce thickens, about 5 minutes.
  • Drain the cooked potatoes, and add to the stew along with the can of peas. Heat until warmed through, then season to taste with salt and pepper.

Nutrition Facts : Calories 987.6 calories, Carbohydrate 70 g, Cholesterol 124.4 mg, Fat 61 g, Fiber 9.4 g, Protein 37.9 g, SaturatedFat 24.1 g, Sodium 938.2 mg, Sugar 11.7 g

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Top Asked Questions

How to cook beef short ribs on the stove?
In a large pot, bring 5 cups of water to a boil over high heat along with the onion, ginger, garlic and scallion white parts. Add the short ribs, and bring it to a boil, uncovered, skimming off the foam. Reduce the heat to medium high and cook for about 10 minutes.
How to cook Korean braised beef short ribs?
Galbijjim (Korean Braised Beef Short Ribs) Drain. In a large pot (5 or 6 qt), bring 4 cups of water to a boil. Add the ribs, onion, ginger, garlic and scallions. Bring it to a gentle boil, uncovered. Skim off the scum on the top. Reduce the heat to medium and cook for 30 minutes. Remove the ribs, reserving the stock.
What are the ingredients in a beef short rib boil?
Ingredients. 1 2 Beef Short Ribs (see notes) 2 1/4 c Red Wine. 3 3/4 c Beef Stock. 4 1/4 c Diced Onion. 5 1/2 c bbq sauce. 6 Seasoning as desired: 7 Seasoning salt. 8 Garlic Powder. 9 Onion Powder. 10 1 Tbsp Cornstarch (see notes)
How long to cook beef short ribs in pressure cooker?
TIP: If you’re using bone-in short ribs, you will need to increase the pressure cook time to 50 minutes. Short rib meat takes a bit longer to cook with the bones than without. Let’s get to the best beef short ribs recipe, I’m getting hungry! First, we’ll season the meat with salt and pepper.

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