QUICK SHORT RIB STEW
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
Time 1h5m
Yield 6
Number Of Ingredients 14
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, Carbohydrate 70 g, Cholesterol 124.4 mg, Fat 61 g, Fiber 9.4 g, Protein 37.9 g, SaturatedFat 24.1 g, Sodium 938.2 mg, Sugar 11.7 g
ARGENTINEAN-STYLE RIBS
At first glance you'll say 'whoa! that's way too salty for me to try...' but stick with it. This is one of the best rib recipes I've ever tried. Very quick and easy.
Provided by DRIBBS
Categories World Cuisine Recipes Latin American South American Argentinian
Time 20m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Coat the ribs heavily with salt. This brings out the fat.
- Grill for 5 to 7 minutes on each side, or to desired doneness. Remove cooked ribs to a large glass serving dish, and squeeze lime juice over them. Serve immediately.
Nutrition Facts : Calories 1760 calories, Carbohydrate 0 g, Cholesterol 344.7 mg, Fat 164.3 g, Fiber 0 g, Protein 65.3 g, SaturatedFat 71.5 g, Sodium 15404 mg, Sugar 0 g
ARGENTINE LENTIL STEW
A unique combination of flavors makes this stew a favorite. Easy to prepare and kids love it.
Provided by Frank Mercer
Categories Soups, Stews and Chili Recipes Stews
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.
- Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 46.3 g, Fat 4.3 g, Fiber 13.5 g, Protein 13.4 g, SaturatedFat 0.6 g, Sodium 225.3 mg, Sugar 15.7 g
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SHORT RIB STEW RECIPE - FOOD & WINE
From foodandwine.com
4/5 Category DinnerAuthor Ethan StowellTotal Time 3 hrs 30 mins
- In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron casserole, heat the oil. Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch. Discard the oil.
- Return the meat and any juices to the casserole. Add the wine and boil until reduced by half, 8 minutes. Add the stock and bring to a simmer. Cover and cook over low heat until the meat is tender, 2 hours.
- Skim any fat from the stew. Stir in the carrots, potatoes, parsnips, onion, mushrooms, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and serve.
PORK RIB STEW WITH BEANS AND VEGETABLES | THE ENDLESS MEAL
From theendlessmeal.com
4.5/5 (13)Total Time 5 hrs 15 minsCategory DinnerCalories 555 per serving
- Heat 2 tablespoons of oil in a large heavy bottomed pot over medium high heat. Season the ribs with a sprinkle of salt. Working in batches so you don’t crowd the pan, brown the ribs on all sides. Remove all the ribs from the pot.
- Add the remaining oil and onion and cook, stirring often, until the onion is brown. Add the garlic and cook for 1 more minute.
- Add the crushed tomatoes and scrape the bottom of the pot with your wooden spoon to remove any of the tasty browned spots. Add the cider, wine or bubbles, parsley, thyme, rosemary, sage and bay leaves. Add the pork back to the pot, ensuring that it is in a single layer, standing the ribs on their ends if need be.
- Cook, covered, over very low heat for 3-4 hours, or until the ribs are very tender. You’ll want to keep the ribs at a very low simmer.
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