Description
Delicious, tender short ribs combined with a very tasty accompanying stew. Simple ingredients, great taste!!!
Ingredients
- 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
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.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 6