Elevate your comfort food: how to cook short ribs in a pressure cooker for melty goodness

Are you ready to elevate your short rib game? Dive into this comprehensive guide to master the art of cooking melt-in-your-mouth short ribs in a pressure cooker. With just a few simple steps, you’ll transform tough cuts of meat into tender, flavorful masterpieces that will impress your family and friends.

Gather Your Ingredients

• 3-4 pounds beef short ribs, bone-in
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste

Brown the Short Ribs

1. Season the short ribs generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sear the short ribs in batches, cooking until browned on all sides.

Sauté the Vegetables

1. Remove the short ribs from the skillet and set aside.
2. Add the onion, carrots, and celery to the skillet and cook until softened, about 5 minutes.
3. Stir in the garlic and cook for 1 minute more.

Deglaze the Pan

1. Pour in the red wine (if using) and scrape up any browned bits from the bottom of the skillet.
2. Let the wine simmer for a few minutes to reduce slightly.

Add the Ingredients to the Pressure Cooker

1. Transfer the short ribs, vegetables, and juices to the pressure cooker.
2. Add the beef broth, tomato paste, Worcestershire sauce, thyme, oregano, and additional salt and pepper to taste.

Cook in the Pressure Cooker

1. Secure the lid on the pressure cooker and cook on high pressure for 60 minutes.
2. Once the cooking time is complete, let the pressure release naturally for 10 minutes before quick-releasing the remaining pressure.

Thicken the Sauce (Optional)

1. Remove the short ribs from the pressure cooker and transfer to a serving dish.
2. Strain the cooking liquid into a saucepan.
3. Bring the liquid to a simmer and cook until reduced by half, about 10 minutes.
4. Pour the reduced sauce over the short ribs.

Serve and Enjoy

Serve the pressure cooker short ribs hot with your favorite sides, such as mashed potatoes, roasted vegetables, or a side salad.

Tips for Perfectly Cooked Short Ribs

• For more tender short ribs, cook them for 75-90 minutes instead of 60 minutes.
• If you don’t have red wine, you can substitute beef broth or water.
• Don’t overcook the short ribs. They should be tender but still have a slight bite to them.
• Serve the short ribs immediately for the best flavor.

Frequently Asked Questions

Q: What type of pressure cooker should I use?
A: Any type of pressure cooker will work, but an electric pressure cooker is the most convenient and easiest to use.

Q: Can I use boneless short ribs?
A: Yes, you can use boneless short ribs. However, they will cook faster, so adjust the cooking time accordingly.

Q: Can I make this recipe ahead of time?
A: Yes, you can make this recipe ahead of time. Cook the short ribs as directed, then let them cool completely. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat before serving.