Pressure Cooker Short Ribs

Ever since I found the pressure cooker in our garage, I have been thinking of various dishes to make with it.  So when I went to the store and found that short ribs were on sale, I knew I needed to make short ribs.  Braising short ribs takes forever.  At least 3 hours at a minimum.  That doesn’t even account for prep time.  So I figured this would be perfect for the pressure cooker.  I was totally right.  Don’t mean to pat myself on the back or anything, but if my arm was a bit longer I would.  These short ribs were awesome.  Plus they only took about an hour to make.

Pressure Cooker Short Ribs

Trim any excess fat off the short ribs.  Don’t trim all of the fat, just anything that is over a 1/4 inch thick.

Place the flour in a shallow dish and season with salt and pepper. Season the ribs and then lightly coat each rib in flour.

Add the butter and olive oil to the pressure cooker over medium-high.

Brown the ribs on all sides in the pressure cooker, about 8 minutes. Make sure to do this in batches so that each rib gets browned. Transfer the browned ribs to a plate.

Add the onion, garlic, and thyme sprigs and saute until soft, roughly 5 minutes.

Once the onions are softened, deglaze the pan with the red wine, water and beef base. Continue to cook for about a minute cook, stirring making sure to mix in the beef base.

Return beef to pressure cooker.

Secure the pressure cooker lid and bring to high pressure over medium-high heat. Adjust the heat once pressure is reached and cook for 50 minutes.

After the 50 minutes, remove from heat and let the pressure come down naturally before removing the lid.

Transfer the short ribs to a platter and strain the remaining liquid into a gravy separator.

Serve the short ribs over mashed potatoes, rice or even a parsnip puree.  Drizzle each portion with the remaining liquid.

Enjoy!

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Pressure Cooker Short Ribs

Prep Time

10 mins

Cook Time

50 mins

Total Time

1 hr

Fast and easy short ribs. The use of a pressure cooker takes these from a 3 hour snoozefest to a week-night gourmet meal.

Course: Entree - Pressure Cooker

Cuisine: American

Servings: 4

Author: Rex

Ingredients

• 1 tbs unsalted butter
• 1 tbs olive oil
• 1/2 cup all-purpose flour
• 3 lbs beef short ribs about 6 ribs
• 1 medium yellow onion finely chopped
• 2 cloves garlic minced
• 1 tsp fresh thyme sprigs
• 3/4 cup dry red wine such as Cabernet Sauvignon
• 1/4 cup water
• 1 tbs beef base
• Salt and pepper

Instructions

1. In 6-8 quart pressure cooker, add the butter and olive oil to the cooker over medium-high.
2. Place the flour in a shallow dish and season with salt and pepper. Season the ribs and then lightly coat each rib in flour.
3. Brown the ribs on all sides in the pressure cooker, about 8 minutes. Make sure to do this in batches so that each rib gets browned. Transfer the browned ribs to a plate.
4. Add the onion, garlic, and thyme sprigs and saute until soft, roughly 5 minutes.
5. Once the onions are softened, deglaze the pan with the red wine, water and beef base. Continue to cook for about a minute cook, stirring making sure to mix in the beef base.
6. Return beef to pressure cooker.
7. Secure the pressure cooker lid and bring to high pressure over medium-high heat. Adjust the heat once pressure is reached and cook for 50 minutes. Remove from heat and let the pressure come down naturally before removing the lid.
8. Transfer the short ribs to a platter and strain the remaining liquid into a gravy separator.
9. Serve the short ribs over mashed potatoes, rice or even a parsnip puree.
10. Enjoy!

Recipe Notes

If you do not have a pressure cooker, you can make these in a dutch oven with a heavy lid. Instead of cooking for 50 minutes, bring to a boil, reduce and simmer for 3-4 hours.

These were some of the best short ribs I have ever eaten.  They were delicious!  If you do not have a pressure cooker, you can make these in a dutch oven with a heavy lid.  Instead of cooking for 50 minutes, bring to a boil, reduce and simmer for 3-4 hours.