Pressure Cooker Short Ribs
Pressure Cooker Short Ribs recipe - meltingly tender short ribs from the pressure cooker - replace hours of simmering with minutes of pressure cooking.
What you will need
Pressure Cooker (I use a Instant Pot Duo electric pressure cooker)
Fat separator (You need a big one, at least 4 cups in size).
Author: Mike Vrobel
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Category: Pressure Cooker
1 teaspoon vegetable oil
4 pounds beef short ribs, each rib about 2 1/2 inches thick
2 teaspoons Diamond Crystal kosher salt
1 teaspoon fresh ground pepper
1 onion, chopped
4 cloves of garlic, peeled and smashed
1 tablespoon tomato paste
1/2 teaspoon Diamond Crystal kosher salt
1 cup red wine (Preferably a fruity blend, like a Cote du Rhone)
2 sprigs fresh thyme (or 1 teaspoon dried)
1 1/2 cups water (or chicken broth)
Don’t have a pressure cooker? Replace step 3 with: Put the ingredients in a dutch oven and bring to a boil. Cover the dutch oven, and move to a 325°F oven. Cook in the oven for 2 to 3 hours, until the ribs are tender. Remove from the oven, and continue with step 4.
If you want to speed up the browning, use two pans. I brown one batch in the pressure cooker while I brown another batch in a fry pan. Then, I saute the onions in the pressure cooker, while I heat up the water (or chicken broth) in the fry pan. This loosens up the browned bits in the fry pan, so I get their flavor in the final stew.
Thin ribs: My grocery store usually sells ribs that are 2 to 2 1/2 inches thick…but sometimes they are thinner, more like 1 to 1 1/2 inches thick. When this happens, I cut the time under pressure down to 30 minutes electric PC/25 minutes stovetop PC.