READY IN ABOUT 1¼ hrs

Quick Short Rib Stew

Read Reviews (2)

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

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 45 mins
READY IN 1 hr 5 mins

Reviews More Reviews

Sep 30, 2007

Very good recipe. I was in a pinch to make dinner tonight, so I picked this because it said Quick! I planned on making stew, so I didn't have short ribs, I had stew meat. Also, after I dug into this recipe, I realized that I needed a pressure cooker. Oops! Well, this was still wonderful. I was relieved to find that the meat was very tender still. Something with the flour on the meat before-hand makes it better. I used red potatos because I like the result better than russets. Served oversized mugs with a crusty hard roll. Very nice recipe. Thanks!

—MindyLou

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Sep 09, 2009

Save a step, cook the meat in the pressure cooker, then remove the meat and drain on paper towles saves cleaning up time, drain cooking oil from pressure cooker and continue fllowing the recipe. Recipe is great, recipe tastes better with frozen peas in my opinion, canned frozen to each their own.

—Chuck

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2 Ratings

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Nutrition

Calories
988 kcal
49%

Carbohydrates
70 g
23%

Cholesterol
124 mg
41%

Fat
61 g
94%

Fiber
9.4 g
38%

Protein
37.9 g
76%

Sodium
938 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Quick Short Rib Stew

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 988
** Calories from Fat: 549

% Daily Value *
** Total Fat 61g 94 %
** Saturated Fat 24.1g 120 %
** Cholesterol 124mg 41 %
** Sodium 938mg 38 %
** Potassium 1450mg 41 %
** Total Carbohydrates 70g 23 %
** Dietary Fiber 9.4g 38 %
** Protein 37.9g 76 %
** Sugars 11.7g
** Vitamin A 231 %
** Vitamin C 59 %
** Calcium 15 %
** Iron 80 %
** Thiamin 51 %
** Niacin 95 %
** Vitamin B6 62 %
** Magnesium 29 %
** Folate 51 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.