Pressure Cooker Braised Short Ribs

Rich, tender braised short ribs made in a fraction of the time using a pressure cooker. Wine, vegetables, and herbs create a flavorful sauce.

IngredientsClear All

• 2 lbs bone-in short ribs, thick cut
• 1 small onion OR 1/2 leek OR 1 shallot, chunked
• 2 medium carrots, chunked
• 2 celery stalks, chunked
• 1 cup red wine
• 6-8 garlic cloves
• 2 cups beef stock
• 3-4 fresh thyme stems
• 2 bay leaves
• Salt and pepper to taste
• 3-4 tbsp flour
• Optional: balsamic vinegar for sweetness

Equipment

• Pressure cooker (stovetop or electric)

Instructions

1. Season and cut: Season short ribs generously with salt and pepper. Cut into individual bone-in chunks.

2. Sear the meat: Heat pressure cooker to medium-high and sear each meat piece until browned on all sides, working in batches as needed to avoid overcrowding. Set meat aside.

3. Deglaze and soften vegetables: Deglaze pressure cooker with beef stock, scraping up any browned bits. Add all vegetables (onion/leek/shallot, carrots, celery, garlic) at once, stirring until stock bubbles and vegetables soften slightly.

4. Pressure cook: Add wine, thyme, bay leaves, and browned meat to cooker. Seal and cook according to manufacturer's instructions for 1 hour at high pressure.

5. Release pressure: Cool pressure cooker under cold running water until valve releases (quick release method). Open carefully.

6. Strain: Strain contents, reserving the cooking liquid and meat separately. Discard bones, vegetables, thyme stems, and bay leaves.

7. Make sauce: Return 1-2 cups of the reserved liquid to a saucepan and bring to a simmer.

8. Thicken: Mix flour with 1/2 cup water into a smooth paste. Stir into simmering liquid, whisking constantly until a smooth sauce forms. Add more reserved liquid if sauce is too thick.

9. Combine: Return meat to the sauce and heat through.

10. Serve: Serve over rice, noodles, potatoes, or polenta with vegetables on the side.

Notes

Pressure cooker advantage:

• Traditional braised short ribs take 3-4 hours in the oven
• Pressure cooker achieves fall-off-the-bone tenderness in just 1 hour
• Less evaporation means more flavorful braising liquid

Searing is important:

• Don't skip the searing step - it adds deep flavor
• Brown the meat well on all sides
• Work in batches to maintain high heat

Sauce tips:

• Use only 1-2 cups of the reserved liquid for the sauce - the rest may be too intense
• Make the flour paste smooth before adding to avoid lumps
• If sauce is too thin, simmer longer to reduce
• If too thick, add more reserved liquid

Serving suggestions:

• Rice, noodles, mashed potatoes, or polenta as base
• Side vegetables to complement
• White beans prepared with mirepoix (onion, carrot, celery) pair particularly well

Variations:

• Add a splash of balsamic vinegar for sweetness
• Use different herbs: rosemary instead of thyme
• Add mushrooms to the vegetables
• Use white wine instead of red for a lighter sauce
• Add tomato paste for deeper color and umami

Storage:

• Refrigerate for up to 4 days
• Freezes well for up to 3 months
• Sauce may separate when reheating - just stir to recombine

Source

From Logrus.com Recipe Collection