Ingredients for - Quick Short Rib Stew
How to cook deliciously - Quick Short Rib Stew
1. Stage
Heat a large skillet over medium-high heat.
2. Stage
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.
3. Stage
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.
4. Stage
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.
5. Stage
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.
6. Stage
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.
7. Stage
Drain cooked potatoes and add to stew along with peas. Cook until warmed through, then season with salt and pepper.
