For an even richer flavor, consider searing the short ribs in rendered beef fat instead of canola oil. If you don't have a pressure cooker, you can simmer the ribs in a Dutch oven for 2-3 hours until they are fall-apart tender. Fresh herbs like thyme or rosemary can add a delightful aromatic dimension to the stew. Adjust the amount of water to achieve your desired stew consistency.
Quick Short Rib Stew
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PREP TIME20 mins
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COOK TIME1 hrs 5 mins
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TOTAL TIME1 hrs 25 mins
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SERVING6 People
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VIEWS18
Indulge in the rich, savory delight of our Quick Short Rib Stew! Tender, succulent short ribs meld with a hearty, flavorful stew, creating a comforting dish perfect for any occasion. With simple ingredients and minimal effort, this stew delivers maximum taste and satisfaction.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate69 g
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Cholesterol230 mg
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Fiber11 g
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Protein54 g
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Saturated Fat48 g
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Sodium832 mg
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Fat115 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat a large skillet over medium-high heat. (2 minutes)
02
StepPlace 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.
03
StepWhile 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.
04
StepRelease 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.
05
StepMeanwhile, place potatoes in a large pot and cover with water by 1 inch. Bring to a boil and cook until tender, about 20 minutes.
06
StepRemove 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.
07
StepDrain cooked potatoes and add to stew along with peas. Cook until warmed through, then season with salt and pepper.
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Reymundo Waters
Jun 14, 2025My stew didn't thicken as much as I'd like. Any suggestions? - Michael R.
Marilou Hills
Jun 10, 2025Absolutely delicious! The short ribs were so tender. I did add a bay leaf as suggested, and it really made a difference. - Sarah M.
Anne Lubowitz
Jun 1, 2025This recipe is a keeper. It's easy to follow, and the results are incredible. - Jessica K.
Cecelia Boehm
May 21, 2025I made this in my Dutch oven, and it turned out fantastic! It took longer, but it was worth the wait. - John B.
Vaughn Abshire
May 11, 2025Michael R., try adding a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) towards the end to thicken it up. - Author
Arlene Marvin
May 10, 2025The flavors were amazing. My family loved it! I'll definitely be making this again. - Emily L.
Hank Osinski
May 4, 2025I added some red wine, and it gave it a wonderful depth of flavor. Thanks for the tip! - David S.
Stan Steuber
Apr 26, 2025I used sweet potatoes instead of Yukon Golds, and it was amazing! - Ashley P.