Pressure-Cooker Beef Short Ribs with Chutney

Name: Pressure-Cooker Beef Short Ribs with Chutney
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 servings.
Cuisine: Comfort Food Dinner Recipes, Comfort Food Recipes
Ingredients: 1 teaspoon olive oil; 3 bacon strips, chopped; 1 pound boneless beef short ribs; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 pound grape tomatoes; 1 medium onion, chopped; 3 garlic cloves, minced; 2 cups water; 1 cup Marsala wine or beef broth; 1/4 cup fig preserves; 3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed

Slow-roasted tender meats can happen in half the time if you have the right equipment. I like to serve these savory beef short ribs over mashed potatoes, egg noodles or rice. —Caitlin Marcellino, Apopka, Florida

Ingredients

1 teaspoon olive oil
3 bacon strips, chopped
1 pound boneless beef short ribs
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound grape tomatoes
1 medium onion, chopped
3 garlic cloves, minced
2 cups water
1 cup Marsala wine or beef broth
1/4 cup fig preserves
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed

Directions

Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir bacon until crisp. Remove with a slotted spoon; drain on paper towels. Sprinkle ribs with salt and pepper. Brown on all sides in drippings. Remove from pressure cooker.
Add tomatoes, onion and garlic to drippings; cook and stir until crisp-tender, 3-5 minutes, mashing tomatoes lightly. Stir in water, Marsala, preserves and rosemary. Cook 1 minute, stirring to loosen browned bits from pan. Return ribs and bacon to pressure cooker. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally. Remove ribs; shred with 2 forks and serve with reserved cooking juices.
Slow-cooker option: In a large skillet, heat oil over medium heat; cook and stir bacon until crisp. Remove with a slotted spoon; drain on paper towels. Sprinkle ribs with salt and pepper. Brown on all sides in drippings. Transfer to a 4-qt. slow cooker. In same skillet, add tomatoes, onion and garlic to drippings; cook and stir until crisp-tender, 3-5 minutes, mashing tomatoes lightly. Add tomato mixture to slow cooker; stir in water, Marsala, preserves and rosemary.
Cook, covered, on low until ribs are tender, 6-8 hours. Remove ribs; shred with 2 forks and serve with reserved cooking juices.

Nutrition Facts

1 serving: 368 calories, 19g fat (7g saturated fat), 60mg cholesterol, 472mg sodium, 25g carbohydrate (18g sugars, 2g fiber), 19g protein.

Reviews

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Average Rating:

Amanda

May 6, 2020

This recipe is very tasty. I made it exactly as written the first time and there was far too much liquid for my taste. Made it again tonight and cut the water and marsala by about half and it was perfect - still plenty of juice for serving. Also I used stew beef this time instead of short ribs because that's what the store had with everything so picked through because of the virus, and that worked just fine. Will definitely make again with less liquid alteration
Butcher2boy

Nov 2, 2019

This recipe reminded me of what my Mom made growing up, except hers was a little greasier and I think it's because our beef is grass fed and both had bone-in. I used beef broth and next time I'm going to add some carrots and potatoes because this just reminds me of Mom's beef short rib stew. Don't be afraid to try this!