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I think many of you know my day job is selling commercial investment real estate. This post about my Pressure Cooker Short Ribs is thanks to Alyssa, our team’s Project Coordinator. She knows how much I love cooking. She got me a gift certificate to WILLIAMS SONOMA for the holidays and I got myself a pressure cooker. Of course, I had to use it the first day possible.
Pressure Cooker Short Ribs
I knew the first recipe that I wanted to try was short ribs. I was hoping to find the short ribs without the bone. I went to my local HEINEN”S grocery store. When, I could not find what I was looking for, the butcher called into the back and the head butcher, the guy in the white coat came out to help me. I told him what I was looking for and he helped me look but we both knew they did not have that cut of meat. He recommended another cut for me, and then said, “continue shopping and come back and see me when you are done.” I did just that and when he saw me, he said what time could I be back tomorrow? He had them on the truck from HQ and they would be at the store by 7am. THAT IS SERVICE!!! Thank you Dave!
Using a pressure cooker is so easy. Put the ingredients in the basin and let her go. It can be that simple. Obviously, I wanted to dress my short ribs up some. So I first sautéed some vegetables in the basin. I removed the vegetables, then did the same thing with the ribs to get a good sear on them. I pulled the ribs out, added the veggies back in and deglazed the basin with some red wine. Once reduced, I added the short ribs back in, some stock and let the pressure cooker do its thing. I served this for my parents and we all thought they were totally amazing. This is the first of a number of posts learning to use the pressure cooker. Thank you Alyssa.
The vegetable ingredients and the short ribs.
Vegetable Ingredients
Short Ribs
The vegetables in the basin; the addition of the short ribs and stock and the vegetables added back in.
Vegetables in the Pressure Cooker
Short Ribs and Stock in Pressure Cooker
All the Ingredients in the Pot
The Pressure Cooker Short Ribs plated.
Pressure Cooker Short Ribs plated
Braised Short Ribs
Developing an upscale recipe using a cheap cut of meat to make this low and slow cooked Braised Short Ribs.
Ingredients
- 4 Lbs Short Ribs
- 1 Bulb Garlic top cut off
- 2 Tbsp Tomato paste
- 1/2 Bottle Red wine
- 1 Cup Chicken Stock
- 1 Tbsp Canola Oil
- 1 Whole Yellow onion cut in quarters
- 2 Whole Carrots Rough cut
- 2 Stalks Celery cut in half
- 1 Tbsp Salt
- 1 Tbsp Black Pepper
- 3 Sprigs Fresh Rosemary
- 2 Sprigs Fresh Oregano
- 2 Sprigs Fresh Thyme
Instructions
-
Generously salt and pepper the short ribs. Heat 1 tablespoon of oil in a Dutch oven. Once simmering, add in the short ribs and brown on all sides.
Next, add in the garlic cut side down followed by the tomato paste. Now, add in the red wine and mix the tomato paste into the liquid. Cook until reduced by half. Next, the chicken stock goes in.
The rest of the ingredients are added into the pot as well. Cover and simmer for up to 3 hours. You will know the ribs are done when a fork can pull off the meat.
Remove all the ingredients from the pot. Reduce the remaining liquid until it is almost syrupy.
Serve the short ribs over mashed potatoes and honey glazed carrots topped with as much of the sauce as you like. Enjoy!
Believe it or not, I’ve never actually tried cooking in our pressure cooker *yet*… This just might have to be the first recipe that I try! Yummy!
Try it. You will be very glad you did.
I’ve never tried cooking short ribs before, but I love my Instant Pot. Your flavors sound amazing. Thanks for the recipe!
The pressure cooker makes meat so tender. Love what you have done with the rubs here.
It sure is a great tool for cooking not so tender cuts of meat.
Great method for rips. We made some yesterday in the oven and they took forever! I would have never thought to throw beets in, too.
The pressure cooker definitely gets it cooked faster. I am sure yours tasted great.
Ok..so for whatever reason my hubby insisted I needed a pressure cooker. I had no idea how to use one, and only remembered hearing kitchen disasters on exploding pots. These ribs look so tender. I will admit I do love using it now.
That is funny. I have found it easy and safe to use. Only mistake I have made once was putting way too much food and broth in the basin. Results though are awesome.