Pressure Cooker Short Ribs
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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.
Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1hour, 25 minutes
Source: Facebook group
- 1 Tbsp oil
- 4 lb beef short ribs, each rib about 2 1/2 inches thick
- 2 tsp kosher salt
- 1 tsp ground pepper
- 1 onion, chopped
- 4 garlic cloves, peeled and smashed
- 1/2 tsp kosher salt
- 1 cup fruity red wine
- 1 tsp dried thyme or 2 sprigs fresh
- 1 1/2 cup water or chicken broth
- Trim the fat from the top of the ribs.
- 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.
- Put the cooked ribs into a bowl.
- Once you finish browning, remove all but 1 Tbsp. of fat from the pressure cooker.
- 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.
- 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.
- Add the thyme, ribs, juices from the ribs, and the water.
- 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.
- Remove the ribs to a serving platter. Pour the sauce into a fat separator and let it rest to allow the fat to rise.
- Serve the ribs with the sauce.
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