It's hard to believe you can have a complete meal with tender, melt-in-your-mouth beef short ribs in less than 1 1/2 hours start to finish, but a pressure cooker handles the task with ease.
Thicken the sauce with a little flour or serve with the strained and defatted liquids.
The ribs were cooked in an electric pressure cooker similar to the Instant Pot. A non-electric pressure cooker could be used as well, just follow the manufacturer's instructions. The ribs may also be prepared and cooked on the stovetop in a covered Dutch oven (see instructions below).
- 3 pounds beef short ribs
- salt and freshly ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 medium onions, peeled, halved, sliced
- 6 to 8 ounces mushrooms, thickly sliced
- 4 small to medium cloves garlic, crushed, chopped
- 1 1/2 pounds small (2 to 3 inch) round red, round white, or new potatoes*
- 1 1/2 cups beef stock
- 1/2 cup dry red wine, such as cabernet or pinot
- 2 tablespoons flour, optional
- Sprinkle the short ribs with salt and pepper.
- In the pressure cooker or in a separate skillet or saute pan over medium-high heat, sear the beef ribs in the olive oil on all sides. Remove and set aside.
- Add the onions and mushrooms to the pan and cook until the onions are lightly browned and softened. Add the garlic and cook for 1 minute longer.
- Combine the onion mixture and ribs in the pressure cooker. Top with the potatoes and sprinkle lightly with salt and pepper.
- Combine the beef stock and wine; pour over all.
- Bring the pressure up to high and cook for 50 minutes. Unplug and let the pressure come down naturally before removing the cover, about 15 to 20 minutes.
- Transfer the ribs and vegetables to a platter and keep warm.
- Put the liquids in a gravy separator and discard the fat. Serve with the short ribs and potatoes or thicken the sauce.
- If a thicker sauce is desired, bring the liquids to a simmer in a saucepan or in the cooker.
- Combine 2 tablespoons of flour with 3 to 4 tablespoons of cold water and mix until smooth. Add to the simmering broth. Cook, stirring, until thickened. Serve the sauce with the short ribs.
- Follow the first 3 steps and arrange the ribs, onion mixture, and potatoes in a heavy Dutch oven.
- Cover and bring to a boil. Reduce heat to maintain a simmer; cook for about 2 1/2 to 3 1/2 hours, or until the short ribs are very tender.
- Continue with sauce, if desired.
*Waxy boiling potatoes hold up well in this dish. Use red-skinned potatoes, Yukon gold, new potatoes, or round whites.
|Nutritional Guidelines (per serving)|
|Total Fat||114 g|
|Saturated Fat||47 g|
|Unsaturated Fat||54 g|
|Dietary Fiber||4 g|