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Quick Short Rib Stew

Delicious, tender short ribs combined with a very tasty accompanying stew. Simple ingredients and a great taste!
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine british
Servings 6 people
Calories 9283.2 kcal

Equipment

  • 1 Large Skillet
  • 1 Pressure Cooker
  • 1 Large Pot for potatoes
  • 1 Tongs
  • 1 Resealable Plastic Bag or large bowl for flouring ribs

Ingredients
  

Main

  • 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

Instructions
 

  • 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.

Notes

Achieving a deep, even sear on your short ribs in batches is paramount; this builds the foundational flavor of the stew through the Maillard reaction. Ensure your pressure cooker is correctly sealed and operated for both safety and optimal tenderization. When thickening the stew, create a smooth flour slurry before adding it gradually to the simmering liquid to prevent lumps. Taste and adjust seasoning meticulously at the final stage, as bouillon can vary in saltiness. For an elevated aromatic profile, consider adding a bay leaf and a sprig of fresh thyme during the pressure cooking phase.