The other day there was a short-rib sale at my supermarket- each pack had 3 fairly large bone-in pieces, priced at $3.50 each. And they were USDA Choice! I ending up buying 2 packs, and called a few friends over for dinner. I ended up pressure cooking to braise the ribs cause I was in a bit of a hurry, and they came out perfectly. These ribs are super easy to make and only take around 2 hours to make, which is lightning fast compared to the 4 hours or so using the oven. I also picked up some fingering potatoes, brussels sprouts and a bunch of cheeses.
Here’s what you will need for braised beef short ribs:
- 6 pcs of cut beef short ribs
- ½ bottle decent red wine
- 1 bay leaf
- 1 medium carrot, diced
- 2 stalks celery, diced
- ½ yellow onion, diced
- 3 cups chicken stock
- 1 tbsp butter
- Salt and pepper
- 1 sprig fresh thyme
- Melt the butter in a pan, and brown the ribs on all side, set in braising dish or pressure cooker. In that same pan, sweat the onions for 10 minutes, add the celery and carrots and cook for a further 10 minutes. Add the stock, wine, thyme and bay leaf to the cooking vegetables, and boil to reduce by ⅓. Place sautéed vegetables + braising liquid into dish / pressure cooker that has the ribs. Ensure the liquid fully covers the meat. Adjust with chicken stock if necessary.
- If braising in oven, set oven at 325 F and braise for 3-4 hours or until meat falls off bone. If cooking in pressure cooker, process at 15 PSI for 1.5-2 hours. If you are using the pressure cooker method, remove the ribs and place in baking dish to brown in oven at 400 F for 10 minutes. Strain and reduce the sauce in a pan to serve as a sauce. Garnish with fresh thyme.
- This came out really nicely from the pressure cooker. The last 10 minute broil helps give the meat a crisp that lends a nice contrast to the ribs.