Categories
Eat

Pressure Cooker Short Ribs

Pressure Cooker Short Ribs

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Course

Equipment

  • 1 Pressure Cooker

Ingredients
  

  • 6 bone in beef short ribs
  • 2 tsp kosher salt
  • 2 tsp freshly ground black pepper
  • 3 tbsp olive oil divided
  • 1 onion peeled and chopped
  • 3 cloves garlic minced
  • 2 carrots chopped
  • 2 parsnips chopped
  • 2 celery ribs chopped
  • 1 tsp thyme
  • 1/2 cup red wine
  • 2 bay leaves
  • 1/2 cup beef broth
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
  • water

Instructions
 

  • Season short ribs on all sides with salt and pepper. Select sear/sauté on pressure cooker and set to high & select start. Heat 2 tbsp of oil in the pot until hot, approx. 3-4 minutes.
  • Add short ribs to pot and brown each side for 4 minutes until browned on all sides. Remove when done.
  • Heat 1 tbsp olive oil in the pot. Add the onions and sauté until softened, 2-3 minutes. Add garlic and cook another minute until soft and fragrant.
  • Add chopped carrots, celery, thyme, salt, and pepper to the pot and sauté for 2-3 minutes. Add wine and cook for another 1-2 minutes.
  • Add short ribs back into the pot, keeping them in one layer if possible. Add broth, sugar, and bay leaves.
  • Set pressure to high and set timer for 45 minutes
  • When pressure cooking is complete, natural release the pressure for 15 minutes. After 15 minutes, quick release to vent and remove lid after unit has finished releasing pressure.
  • Carefully remove ribs and vegetables with a slotted spoon and transfer to a serving tray. Set sear/sauté to high and bring the sauce to simmer. Mix 1 tbsp cornstarch and 1 tbsp of water together in a small bowl or ramekin and add to the sauce to thicken to the desired consistency.
  • Serve short ribs over polenta or mashed potatoes with vegetables and sauce.

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