Pressure Cooker Braised Short Ribs Recipes

INSTANT POT SHORT RIBS

Steps:

• Brown Short Ribs in Instant Pot: Heat up Instant Pot using Sauté More. Wait until it says HOT (prevents short ribs from sticking to the pot). Add 1 tbsp (15ml) olive oil in Instant Pot. Season one side generously with salt and black pepper. Add in 5 pieces of short ribs, then brown each side for 4 minutes. While one side is browning, season the other side with more salt and black pepper.*Pro Tip: Avoid overcrowding by browning short ribs in batches.
• Saute Onion & Garlic: Set aside the browned short ribs. Add in sliced onions, and saute until soften (~ 3 minutes). Add in chopped garlic, and saute until fragrant (~30 seconds).
• Saute Veggies & Spices: Add in chopped carrots, celery, a pinch of dried thyme, and 2 bay leaves, then saute for 2 minutes.
• Deglaze Instant Pot: Pour ½ cup (125ml) red wine in Instant Pot and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the wine simmer for a minute to allow some of the alcohol to evaporate.
• Pressure Cook Short Ribs: Add 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1-1.5 tbsp (14-21g) brown sugar, 2 tbsp (30ml) balsamic vinegar, and ½ cup (125ml) unsalted chicken stock in Instant Pot. Carefully add in browned short ribs + meat juice.If you are making mashed potatoes: Cut 3 - 4 potatoes in half, then place them in a stainless steel bowl. Layer the bowl on top of the short ribs. Then, pressure cook:-With Potatoes: High Pressure 42 minutes + Natural Release 15 minutes-No Potatoes: High Pressure 45 minutes + Natural Release 15 minutes
• Optional - Make Mashed Potatoes: Drain & transfer the potatoes to a larger mixing bowl. Mash the potatoes with a potato masher. Mix in 100ml whole milk and 1 - 2 tbsp (14g -28g) unsalted butter. Season to taste with salt & pepper.
• Thicken & Seasonings: Carefully set aside the short ribs. Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl. Bring the sauce to a simmer and add the cornstarch mixture one third at a time to thicken the red wine sauce until desired thickness. Taste and season with more salt, black pepper, and brown sugar if necessary (For reference: we added 3 large pinches of salt).
• Serve Short Ribs: Carefully place the short ribs back in the sauce to keep them hot. Serve & be prepared for your guests to beg for more of this deliciously beautiful creation!

PRESSURE-COOKER SHORT RIBS

Steps:

• Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm., Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure. Press cancel., Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for medium heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with ribs and vegetables.

BRAISED SHORT RIBS

Steps:

• Season short ribs with salt and pepper on both sides. Dredge in flour, shake off excess and set aside. Set a pressure cooker or multi-cooker to medium heat. Add canola oil. Sear beef on all sides until brown, about 10 minutes total.
• To the pressure cooker, add the tomato paste, garlic, chopped tomatoes, chicken and beef stocks, carrots, and potatoes. Cover, lock on the lid and cook for 45 to 50 minutes. Release the steam from the cooker following the manufacturer's instructions, then remove the fork-tender beef and vegetables to a serving dish. Spoon the cooking broth over the top and serve.

PRESSURE COOKER RED WINE-BRAISED BEEF SHORT RIBS RECIPE

Steps:

• Pour off all but 2 tablespoons of fat from the pressure cooker. Return to the heat and add celery, carrot, onion, and garlic. Cook, stirring often, until browned, about 6 minutes. Stir in tomato paste and cook for 1 minute longer; lower heat at any point if the contents threaten to burn.
• Return short ribs to pressure cooker along with any accumulated juices, nestling them into braising liquids. Add thyme and bay leaves, then set pressure cooker to high pressure; cook for 45 minutes starting from when the cooker reaches high pressure.
• Meanwhile, in a large saucepan, bring port to a very gentle simmer, regulating heat to maintain that simmer. Cook, uncovered, until reduced to a syrup-like consistency and about 1/2 cup (120ml) in volume, about 1 hour. Set aside.
• Depressurize pressure cooker and remove lid (we recommend allowing it to depressurize naturally as the fat from the beef can sometimes spray through the vent when allowed to depressurize rapidly, though it is possible to do a rapid depressurization if careful). Carefully remove short ribs from pressure cooker and transfer to a clean platter (they will be very tender, so the bones may slip out; try to hold them together as you transfer them). Tent ribs with foil.
• Skim accumulated fat from surface of braising liquid and discard. Strain braising liquid through a fine-mesh strainer set over a large heatproof bowl, pressing on solids to extract as much liquid as possible; discard vegetables and aromatics.
• Rinse out pressure cooker, then return strained braising liquid to it. Return to heat and bring to a gentle simmer, adjusting heat to maintain simmer. Simmer, uncovered, until braising liquid is reduced to 2 cups, about 1 hour; skim any foam that accumulates on the surface as needed. Add port wine reduction to braising liquids.
• The sauce should be thick enough to coat the back of a spoon and leave a trail when you drag your finger through it. If it's still a little thin, whisk in the cornstarch slurry and bring to a simmer until thickened slightly.