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.

Kalbi – Korean Short Ribs

Kalbi – Korean Short Ribs

Last week Dana and I went a Korean Barbecue and we ordered the short ribs.  They were delicious, but they served them differently than I normally get them.  Instead of having the ribs flaken style, they cut them like normal short ribs.  Then they cut the meat off the bone swiss roll style.  It was different and I had to try it.  We made these and they did not last long.  Absolutely delicious!

Kalbi – Korean Short Ribs

  • 3 pounds short ribs
  • 1 cup brown sugar, packed
  • 1 cup soy sauce
  • 1/2 cup water
  • 1/4 cup mirin (rice wine)
  • 1 tbs onion flakes
  • 1 small can of crushed pineapple
  • 4 tablespoons minced garlic
  • 2 tablespoons sesame oil
  • 1/4 teaspoon black pepper

The first step was to take the short ribs and cut them into long strips.  Basically take your knife and cut the meat portion into one long strip.  Below is a picture of a standard short rib.

Short Rib

Cut along the bone almost all of the way through.  Then slowly unroll the short rib as you cut it so that the strip is about 1/8th to 1/4 of an inch thick.  Below is the final short rib with the bone still attached.  As you can see, I have my new granite countertops in the background.  This was a major reason for me not posting a lot lately.  My kitchen has been under construction.

Sliced short rib

Next mix all of the ingredient in a zip top bag and marinate the short ribs for at least an hour, overnight is the best.

Remove the meat from the marinade and place onto a preheated high heat grill.

Place directly over high heat

I used a diffuser to make sure that I got a nice sear on the surface of the meat.  This is not necessary, but I find that it makes the closest thing to the Korean BBQ.

Nice Sear

When the meat has a nice sear, remove and serve over rice.

Kalbi

You can add some kimchi and serve in lettuce cups, but I like mine with just plain white rice.

Braised Short Ribs

Last week it was 65 and this week it was 25 and snowing. Go figure. We got about 5 inches of snow in 8 hours. Not too shabby. Since it was so cold, I wanted a hearty dish. Something that would warm the soul. So I chose to braise some short ribs. Fall off the bone succulent shredded meat. Not only does this dish warm the soul, it provides you with some amazing pan gravy for potatoes. You guys know me, I love potatoes.

Braised Short Rib

The beef was truly fall of the bone amazing!

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