Pressure Cooker Short Ribs
Fast and easy short ribs. The use of a pressure cooker takes these from a 3 hour snoozefest to a week-night gourmet meal.
Servings: 4
Equipment
- Pressure cooker
- shallow dish
- cutting board
- knife
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
- In 6-8 quart pressure cooker, add the butter and olive oil to the cooker over medium-high.
- Place the flour in a shallow dish and season with salt and pepper. Season the ribs and then lightly coat each rib in flour.
- 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. 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.
- Enjoy!
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.