This pressure cooker short ribs recipe really shows just how great a pressure cooker is. Pressure cookers are great for easy cooking and last-minute cooking – if you decide you want some short ribs at the last minute you can cook them up fairly quickly with a pressure cooker. If you were to cook short ribs in the oven or on your cook-top it would take quite a while. But with the pressure cooker, you toss your ingredients in the cooker close it up, bring it up to temperature, cook it happen hour and you’re done. And that my friends is amazing!
For this pressure cooker short ribs recipe, I like bone-in short ribs you can also get boneless short ribs those short ribs will cook much faster in the pressure cooker but I think the bone adds flavor so that’s why I use bone in short ribs.
You want to make sure to cut big chunks of carrot. If you make the carrot pieces small I think they’re going to fall apart in the pressure cooker. They’re in there for half an hour if they are too small the pieces breakdown, maybe even like turn to mush. Which would be a bad thing.
For this pressure cooker short ribs recipe I use half red wine and half water. I think if you use all wine for the braise it’s just too strong I use a medium bodied Malbec box wine. Good box wine is just fine. K?
When cooking food in the pressure cooker, it’s actually better to under estimate the cooking time than to over estimate. If you overcook the ribs, they’re not as good. If you undercook them you can always close the lid back up and bring them up to pressure and cook them for a few more minutes. When you open the lid, some of the meat will be falling off the bone, some will still be sticking to the bone, but either way your friends are going to love this. My friends did. Let me know what you think in the comments below, do you make short ribs or do you have some good pressure cooker tips and recipes?
Pressure Cooker Short Ribs Recipe
4 large pieces of bone-in short ribs
1 medium – large sweet onion chopped coarsely
1 lb carrots, chopped into 1″+ chunks
1 cup medium body red wine, like a Malbec or Cote Du Rhone
Sear the large sides of the meat in a few glugs of vegetable oil in the pressure cooker without the lid on. Just brown the meat, don’t cook it.
When all the meat is browned and in the pot, add in the carrots and onions, and pour in 1 cup of wine and 1 cup of water.
Attach the pressure cooker lid and lock it according to the manufacturers instructions.
Cook on high pressure for 30 minutes.
Turn off heat and let pressure cooker cool down for 10 minutes. Release any remaining steam per instructions and open the lid away from you.
Gently pour the meat and vegetables into a colander and collect the braising liquid in a bowl. Use a fat separator or a glass container to pour off most of the fat in the braising liquid.
Put the meat and veg into a serving bowl and pour the braise liquid over it. You could thicken the liquid if you wish with cornstarch.