Cooking short ribs in a pressure cooker is a game-changer. It turns a traditionally long cooking process into a quick, easy, and utterly delicious meal. Let’s dive into how you can achieve tender, flavorful short ribs in a fraction of the time.
Why This Recipe Works
- The pressure cooker locks in flavors and moisture, ensuring the ribs are juicy and tender.
- It significantly reduces cooking time, from several hours to just about an hour.
- The high pressure breaks down tough connective tissues, resulting in fall-off-the-bone meat.
Ingredients
- 3 lbs beef short ribs
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups beef broth
- 1/2 cup red wine
- 2 tbsp tomato paste
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
Equipment Needed
- Pressure cooker
- Measuring cups and spoons
- Knife and cutting board
- Tongs
Instructions
Step 1: Brown the Short Ribs
Heat the olive oil in the pressure cooker on the sauté setting. Add the short ribs and brown them on all sides, about 3-4 minutes per side. This step is crucial for developing deep flavors.
Step 2: Sauté the Aromatics
Add the chopped onion and minced garlic to the pressure cooker. Sauté until the onion is translucent, about 2-3 minutes. This builds the flavor base for your dish.
Step 3: Deglaze the Pot
Pour in the red wine and beef broth, scraping the bottom of the pot to loosen any browned bits. Stir in the tomato paste, salt, pepper, and thyme. These liquids and seasonings will create a rich sauce.
Step 4: Pressure Cook
Secure the lid on the pressure cooker and set it to high pressure for 45 minutes. After cooking, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.
Step 5: Serve and Enjoy
Carefully remove the short ribs from the pressure cooker. Serve them hot, topped with the sauce from the pot. They’re perfect over mashed potatoes or polenta.
Tips and Tricks
For an even richer flavor, you can marinate the short ribs in the red wine and spices overnight before cooking. If you prefer a thicker sauce, remove the ribs after cooking and simmer the liquid on the sauté setting until reduced to your liking. Always check the meat’s tenderness before serving; if it’s not falling off the bone, you can pressure cook for an additional 5-10 minutes.
Recipe Variations
- Asian-inspired: Substitute the red wine and beef broth with soy sauce, rice vinegar, and beef broth. Add star anise and ginger for flavor.
- BBQ Style: Mix in your favorite BBQ sauce with the beef broth and omit the red wine for a smoky flavor.
- Herb-Infused: Add fresh rosemary and bay leaves to the cooking liquid for an aromatic twist.
Frequently Asked Questions
Can I use water instead of beef broth?
While you can use water, beef broth adds a depth of flavor that water can’t match. For the best results, stick with broth.
How do I know when the short ribs are done?
The meat should be tender enough to fall off the bone easily. If it’s still tough, pressure cook for an additional 5-10 minutes.
Can I make this recipe in a slow cooker?
Yes, but the cooking time will increase to 6-8 hours on low. The pressure cooker method is significantly faster.
Summary
This pressure cooker short ribs recipe delivers tender, flavorful meat in a fraction of the time of traditional methods. Perfect for a hearty meal any day of the week.