Pressure Cooker Short Ribs

Pressure Cooker Short Ribs

Pressure Cooker Short Ribs

Ever since I found the pressure cooker in our garage, I have been thinking of various dishes to make with it.  So when I went to the store and found that short ribs were on sale, I knew I needed to make short ribs.  Braising short ribs takes forever.  At least 3 hours at a minimum.  That doesn’t even account for prep time.  So I figured this would be perfect for the pressure cooker.  I was totally right.  Don’t mean to pat myself on the back or anything, but if my arm was a bit longer I would.  These short ribs were awesome.  Plus they only took about an hour to make.

Pressure Cooker Short Ribs

Trim any excess fat off the short ribs.  Don’t trim all of the fat, just anything that is over a 1/4 inch thick.

MMM Short Ribs

Place the flour in a shallow dish and season with salt and pepper. Season the ribs and then lightly coat each rib in flour.

Flour the short ribs

Add the butter and olive oil to the pressure cooker over medium-high.

Brown the Ribs

Brown the ribs on all sides in the pressure cooker, about 8 minutes. Make sure to do this in batches so that each rib gets browned. Transfer the browned ribs to a plate.

Add the onions and garlic to the pan

Add the onion, garlic, and thyme sprigs and saute until soft, roughly 5 minutes.

Deglaze the pan

Once the onions are softened, deglaze the pan with the red wine, water and beef base. Continue to cook for about a minute cook, stirring making sure to mix in the beef base.

Place the ribs back into the cooker

Return beef to pressure cooker.

Secure the pressure cooker lid and bring to high pressure over medium-high heat. Adjust the heat once pressure is reached and cook for 50 minutes.

Remove the lid and glance at the wonder that is Short Ribs

After the 50 minutes, remove from heat and let the pressure come down naturally before removing the lid.

Remove to a platter

Transfer the short ribs to a platter and strain the remaining liquid into a gravy separator.

Awesome Short Ribs

Serve the short ribs over mashed potatoes, rice or even a parsnip puree.  Drizzle each portion with the remaining liquid.

Fall apart short ribs

Enjoy!

Pressure Cooker Short Ribs
Author: 
Recipe type: Entree - Pressure Cooker
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Fast and easy short ribs. The use of a pressure cooker takes these from a 3 hour snoozefest to a week-night gourmet meal.
Ingredients
  • 1 tbs unsalted butter
  • 1 tbs olive oil
  • ½ cup all-purpose flour
  • 3 lbs beef short ribs (about 6 ribs)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme sprigs
  • ¾ cup dry red wine, such as Cabernet Sauvignon
  • ¼ cup water
  • 1 tbs beef base
  • Salt and pepper
Instructions
  1. In 6-8 quart pressure cooker, add the butter and olive oil to the cooker over medium-high.
  2. Place the flour in a shallow dish and season with salt and pepper. Season the ribs and then lightly coat each rib in flour.
  3. Brown the ribs on all sides in the pressure cooker, about 8 minutes. Make sure to do this in batches so that each rib gets browned. Transfer the browned ribs to a plate.
  4. Add the onion, garlic, and thyme sprigs and saute until soft, roughly 5 minutes.
  5. Once the onions are softened, deglaze the pan with the red wine, water and beef base. Continue to cook for about a minute cook, stirring making sure to mix in the beef base.
  6. Return beef to pressure cooker.
  7. Secure the pressure cooker lid and bring to high pressure over medium-high heat. Adjust the heat once pressure is reached and cook for 50 minutes. Remove from heat and let the pressure come down naturally before removing the lid.
  8. Transfer the short ribs to a platter and strain the remaining liquid into a gravy separator.
  9. Serve the short ribs over mashed potatoes, rice or even a parsnip puree.
  10. Enjoy!
Notes
If you do not have a pressure cooker, you can make these in a dutch oven with a heavy lid. Instead of cooking for 50 minutes, bring to a boil, reduce and simmer for 3-4 hours.

These were some of the best short ribs I have ever eaten.  They were delicious!  If you do not have a pressure cooker, you can make these in a dutch oven with a heavy lid.  Instead of cooking for 50 minutes, bring to a boil, reduce and simmer for 3-4 hours.

Shredded Beef

Shredded Beef

Shredded Beef

I recently discovered that Dana and I received a pressure cooker for our wedding.  I know it has been a couple of years since we received the gift, but it was awesome!  It was like discovering a $5 bill in the dryer.  I was so happy.  So I decided to try my hand at making some shredded beef.  It is noted that this recipe can be made in a heavy lid dutch oven.  See alternate instructions in the recipe notes below.

Shredded Beef

Trim off the excess fat from the roast.  Then season with salt and pepper.

Season the meat

Heat up the pressure cooker base or a dutch oven over medium/high heat.  Add two tablespoons of olive oil and then add the roast.  Brown the roast on all sides.

Brown the meat

Once the roast is browned add the broth, tomato paste, red wine, beef base, garlic, thyme and onion powder.

Add the liquid and seasonings

Add the pressure cooker lid and cook at 15lbs of pressure for 45 minutes.  If you do not have a pressure cooker, place the dutch oven in a 275 degree oven for 5 hours or until the meat is fork tender.

Cook under pressure

After the time is up, release the pressure and remove the meat from the pan into a bowl for shredding.  Place the drippings and juices back on medium/high heat for 10-15 minutes to reduce the liquid.

Remove the meat

Use two forks to shred the meat.

Shred the meat

After you shred the meat, slowly ladle the reduced liquid back over the meat.  Adding as much liquid as you would like.

Add the liquid to the meat

I prefer about 1/4 cup of liquid per 3/4 cup of meat.

Shredded Beef

Serve the meat on a bun or as is with a side of mashed potatoes.

Pressure Cooked Shredded Beef
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Shredded beef is as good as beef gets.
Ingredients
  • 2-3lb sirloin roast
  • 15oz can beef broth
  • 8oz can tomato paste
  • ½ cup red wine
  • 1 tbs garlic, minced
  • 1 tsp beef base
  • 1 tsp thyme
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
Instructions
  1. Trim off the excess fat from the roast. Then season with salt and pepper.
  2. Heat up the pressure cooker base or a dutch oven over medium/high heat. Add two tablespoons of olive oil and then add the roast. Brown the roast on all sides.
  3. Once the roast is browned add the broth, tomato paste, red wine, beef base, garlic, thyme and onion powder.
  4. Add the pressure cooker lid and cook at 15lbs of pressure for 45 minutes. If you do not have a pressure cooker, place the dutch oven in a 275 degree oven for 5 hours or until the meat is fork tender.
  5. After the time is up, release the pressure and remove the meat from the pan into a bowl for shredding. Place the drippings and juices back on medium/high heat for 10-15 minutes to reduce the liquid.
  6. After you shred the meat, slowly ladle the reduced liquid back over the meat. Adding as much liquid as you would like. I prefer about ¼ cup of liquid per ¾ cup of meat.
  7. Serve the meat on a bun or as is with a side of mashed potatoes.
Nutrition Information
Serving size: 283g Calories: 379 Fat: 21.8 Saturated fat: 9.5 Carbohydrates: 8.5 Sugar: 4.8 Sodium: 1080mg Fiber: 1.7 Protein: 34g Cholesterol: 80mg

This was one of our favorite meals.  Not only did it take about 1 hour to make, it was delicious.  Plus we have leftovers for lunch tomorrow.  I can not wait for a shredded beef sandwich.  I still can’t believe that I forgot that we had a pressure cooker.  It is awesome!  I am going to have to start using it more.  The food is quick, fast, delicious and uses a single pot.  I am sold on using pressure cookers.