Pressure Cooker Short Ribs

Serves 2

Ingredients

  • 2 short ribs, trimmed
  • kosher salt
  • black pepper
  • vegetable oil (about 2 tbsp) to coat bottom of pressure cooker
  • 1 stalk celery, sliced
  • 2 carrots, peeled & sliced
  • ¼ onion, chopped
  • 5 cloves garlic, peeled & chopped
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 3-4 red pearl onions
  • 3-4 baby turnips
  • ½ bottle red wine
  • 1 qt veal, beef or chicken stock
  • 2 tbsp tomato paste

Special Equipment

  • pressure cooker
  • mesh strainer/sieve

How-to

Sear Ribs

  1. Heat the oil in a pressure cooker pot over medium-high heat
  2. Season ribs all over with salt and pepper. When the oil is hot, place the ribs into the pot and sear for 3-4 minutes on all sides, until well browned. Remove from pot and set aside

Cook Vegetables

  1. There should be a nice fond (flavored bits of the ribs) on the bottom of the pot, so leave it there.  Lower heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5-7 minutes,
  2. Add the wine, making sure you stir up any little brown bits on the bottom of the pan - this is the where the flavor is!  Let red wine reduce for 5-6 minutes.

Add Stock & Tomato Paste & Cook

  1. Add stock and stir in tomato paste.  Add pressure cooker lid, line up arrows and keep on medium-high while it pressurizes then release and reduce to low for 45 minutes to 1 hour. Turn temp off. Wait a couple minutes to lower pressure

Make Glaze, Plate & Serve

  1. Carefully remove pressure cooker lid.  Remove ribs to a sauté pan
  2. Strain braising liquid through a sieve and add liquid to the sauté pan with ribs
  3. Heat on medium and reduce liquid to form a glaze, basting the ribs as liquid reduces. Once braising liquid comes to a rapid boil, the glaze is done
  4. To serve, add vegetables to a plate, top with ribs and spoon glaze over the ribs

Instructions for Slow Cooking in the Oven

  1. Preheat oven to 300º
  2. Sear the ribs as above. Pour in stock to cover the meat. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 3 - 3½ hours, or until the ribs are tender enough to be easily pierced with a fork
  3. When the short ribs are done, remove carefully and boil the braising liquid until it reduces to approximately 1 quart. Strain through a fine mesh strainer and pour over short ribs in the pan.  Reduce further on medium heat for 5-10 minutes.  When it appears to have a shiny almost sticky sheen, the glaze is done