Pork “Short Rib” Stew

Serves 6-8


  • 4-5 lbs boneless pork short ribs, country-style
  • Salt & pepper or dry rub
  • 3 T olive oil
  • 1 large sweet yellow onion – chopped
  • ½ T minced garlic
  • 2-3 T flour
  • ½ c red wine
  • one 14.5 oz can low sodium chicken broth
  • ¼ c Underwood Ranches Carolina Gold BBQ Sauce
  • ½ t dried sage
  • 10-12 small gold potatoes peeled and quartered
  • 2 large carrots, sliced thin
  • 2 jalapenos, chopped
  • 2 T Dijon mustard
  • 3 T Italian parsley, chopped
  • UR Carolina Gold to taste


  1. Cut boneless ribs into 1” cubes; season with dry rub and set aside.
  2. Heat olive oil in a 6 qt pressure cooker with the “Brown” setting.
  3. Add onions and garlic and stir til onions are soft.
  4. Add pork cubes and brown. Stir in flour.
  5. Add wine, chicken broth, UR Carolina Gold and sage. Stir.
  6. Cover and cook at High Pressure for 20 minutes.
  7. Release the pressure and remove the lid.
  8. Add potatoes, carrots and jalapenos. (can add chopped mushrooms, too.)
  9. Cover and cook at High Pressure for 8 minutes.
  • Release the pressure and remove the lid.
  • Stir in Dijon mustard and season to taste with salt, pepper and Carolina Gold.
  • Stir in Italian parley and serve over cheesy polenta. Sprinkle top with parmesan cheese.

Great way to use a relatively inexpensive meaty cut of pork. Cooks up fork tender and flavorful. Carolina Gold and Pork – a serious combination!!

Karen  9.15.2020