QUICK SHORT RIB RECIPE RECIPES

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QUICK SHORT RIB STEW RECIPE | ALLRECIPES



Quick Short Rib Stew Recipe | Allrecipes image

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

Provided by thorky

Categories     Soups, Stews and Chili Recipes    Stews    Beef

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 987.6 calories, CarbohydrateContent 70 g, CholesterolContent 124.4 mg, FatContent 61 g, FiberContent 9.4 g, ProteinContent 37.9 g, SaturatedFatContent 24.1 g, SodiumContent 938.2 mg, SugarContent 11.7 g

QUICK-SEARED SHORT RIBS WITH CHARRED SCALLION SALSA RECIPE ...



Quick-Seared Short Ribs With Charred Scallion Salsa Recipe ... image

Typically used for long braises, short ribs are insanely flavorful and have excellent marbling, which means you can and should cook them as you would a more expensive cut: seared on all sides until medium-rare. To serve, thinly slice the meat and top it generously with a mixture of fresh and charred scallions and tomatillos. Set it out with warmed tortillas and hot sauce for a D.I.Y. taco experience, though it’s also great over a bed of peppery greens or crunchy romaine.

Provided by Alison Roman

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

1 1/4 to 1 1/2 pounds boneless short ribs, at least 1-inch thick
Kosher salt and ground pepper
1 large bunch scallions or spring onions (either red or green spring onions work)
4 ounces tomatillos (6 to 8 tomatillos)
1/4 cup fresh lime juice (from 2 limes), plus 1 lime, quartered
2 tablespoons canola oil
2 teaspoons cumin seed or 1/2 teaspoon ground cumin
1/4 cup olive oil
1 cup cilantro, leaves and tender stems
Tortillas, for serving
Hot sauce, for serving

Steps:

  • Season short ribs with salt and pepper.
  • Thinly slice half the scallions and half the tomatillos and combine in a medium bowl along with lime juice. Season with salt and pepper and set aside. Leave the remaining scallions and tomatillos whole.
  • Heat oil in a large skillet (preferably cast iron) over medium-high heat.
  • Sear short ribs until deeply golden brown on both sides, about 3 to 4 minutes per side. Transfer to a cutting board or platter to rest.
  • Without wiping out the skillet, add remaining whole scallions and tomatillos to the skillet and season with salt and pepper. Cook, turning occasionally, until totally tender and lightly charred in spots, 4 to 6 minutes. Add cumin and toss to coat, lightly toasting the seeds. Remove from heat and, using tongs, transfer the vegetables to a cutting board.
  • Coarsely chop the scallions and tomatillos and place in a small bowl; add olive oil and season with salt and pepper.
  • Thinly slice short ribs crosswise and place on a large serving platter or plate. Spoon charred scallion sauce over the meat. Serve with remaining fresh scallion mixture, cilantro, tortillas, hot sauce and lime wedges for squeezing over the top.

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