BeefMeats

Pressure Cooker Short Ribs

Tender, falling-off-the bone ribs is what you will get when you make this. I clipped this recipe a while ago: a Christmas gift of red wine and a sale on short ribs resulted in a great dinner tonight.
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Prep Time: 10 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1hour, 25 minutes

Yield: 6-8

Source: Facebook group

Ingredients:

Steps:

  1. Trim the fat from the top of the ribs.
  2. Season the ribs with 2 tsp. salt and 1 tsp. pepper and sear the ribs in 3 batches. Heat 1 tsp. of oil in the pressure cooker. Cook all sides, but not the bottom with the bone, until well browned. This will take about 3 minutes for each side and 9 minutes for each batch.
  3. Put the cooked ribs into a bowl.
  4. Once you finish browning, remove all but 1 Tbsp. of fat from the pressure cooker.
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  6. Add the onion, garlic and tomato paste to the pot, and sprinkle with 1-2 tsp. salt. Sauté until the onions are softened, about 5 minutes. Scrape the bottom of the pan to get all the browned bits.
  7. Add the wine. Bring the wine to a simmer, and simmer about a minute. Keep scraping to make sure you have scraped up all the bits.
  8. Add the thyme, ribs, juices from the ribs, and the water.
  9. Lock the lid to the pressure cooker. Pressure cook 45 minutes on high pressure for electric, and 35 minutes for a stovetop cooker. Let the pressure come down naturally, about 15 minutes.
  10. Remove the ribs to a serving platter. Pour the sauce into a fat separator and let it rest to allow the fat to rise.
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  12. Serve the ribs with the sauce.

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