Just when you thought short ribs couldn’t get any better, along comes the pressure cooker to prove you wrong. These ribs are so tender, they’ll have you questioning every other cooking method you’ve ever tried.
Why This Recipe Works
- The pressure cooker locks in flavors and moisture, ensuring every bite is as juicy as the last.
- It cuts down cooking time significantly, from hours to just about an hour, without sacrificing depth of flavor.
- The high pressure breaks down the connective tissues in the ribs, making them incredibly tender.
Ingredients
- 4 lbs beef short ribs, bone-in
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, 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 Ribs
Heat the olive oil in your pressure cooker on the sauté setting. Season the short ribs with salt and pepper, then brown them on all sides, about 3-4 minutes per side. This step is crucial for developing deep flavors. Tip: Don’t overcrowd the pot; brown in batches if necessary.
Step 2: Sauté the Aromatics
Remove the ribs and set aside. In the same pot, add the onion and garlic, sautéing until soft, about 2 minutes. This builds the flavor base for your dish.
Step 3: Deglaze the Pot
Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot. These bits are packed with flavor. Stir in the tomato paste and thyme until well combined.
Step 4: Pressure Cook
Return the ribs to the pot, ensuring they’re submerged in the liquid. Secure the lid and set the pressure cooker to high 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 ribs from the pot. If desired, skim the fat from the sauce and reduce it on the sauté setting for a thicker consistency. Serve the ribs with the sauce poured over the top. Tip: Let the ribs rest for a few minutes before serving to allow the juices to redistribute.
Tips and Tricks
For an even richer flavor, consider marinating the ribs overnight in the red wine and some of the herbs. If you’re short on time, a 30-minute marinade will still impart some extra flavor. When browning the ribs, make sure the oil is hot enough to sear the meat properly; this locks in the juices. For a smoother sauce, you can strain it after cooking and before reducing. Lastly, if you prefer a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the sauce after reducing, then simmer until thickened.
Recipe Variations
- For a spicy kick, add a diced jalapeño or a teaspoon of crushed red pepper flakes when sautéing the aromatics.
- Substitute the red wine with stout beer for a deeper, maltier flavor profile.
- Add root vegetables like carrots and potatoes during the last 15 minutes of pressure cooking for a complete meal.
- Use balsamic vinegar instead of red wine for a tangier sauce.
- For an Asian twist, replace the thyme with five-spice powder and add a splash of soy sauce.
Frequently Asked Questions
Can I make this recipe without a pressure cooker?
Absolutely! While the pressure cooker significantly reduces cooking time, you can achieve similar results by braising the ribs in a Dutch oven at 325°F for about 2.5 to 3 hours, or until the meat is fork-tender. Just make sure to keep an eye on the liquid levels, adding more broth if necessary.
How can I tell when the ribs are done?
The ribs are done when the meat is fork-tender and easily pulls away from the bone. If you’re using a pressure cooker, the 45-minute cooking time should be sufficient, but if you’re braising, it might take longer. Always check for tenderness before serving.
Can I freeze the cooked ribs?
Yes, cooked short ribs freeze beautifully. Cool them completely, then store in an airtight container with some of the sauce. They’ll keep for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.
Summary
This pressure cooker short ribs recipe delivers tender, flavorful ribs in a fraction of the time traditional methods require. With a few simple ingredients and some patience, you’ll have a dish that’s sure to impress.