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Pressure-Cooker Short Ribs

Name: Pressure-Cooker Short Ribs
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 6 servings.
Ingredients: 3 pounds bone-in beef short ribs; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 tablespoon canola oil; 2 large onions, cut into 1/2-inch wedges; 6 garlic cloves, minced; 1 tablespoon tomato paste; 1 cup beef broth; 2 cups dry red wine or beef broth; 4 fresh thyme sprigs; 1 bay leaf; 4 medium carrots, cut into 1-inch pieces; 4 teaspoons cornstarch; 3 tablespoons cold water

10 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Cook: 50 min.

Makes

6 servings

These tender pressure-cooker short ribs explode with flavor, and they're a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice or polenta. .—Rebekah Beyer, Sabetha, Kansas

Pressure-Cooker Short Ribs Recipe photo by Taste of Home

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Ingredients

3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 tablespoon tomato paste
1 cup beef broth
2 cups dry red wine or beef broth
4 fresh thyme sprigs
1 bay leaf
4 medium carrots, cut into 1-inch pieces
4 teaspoons cornstarch
3 tablespoons cold water

Directions

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.

Pressure-Cooker Short Ribs Tips

What is the difference between short ribs and regular ribs?

While both are cuts of beef, short ribs are taken from the lower section of the rib called the plate rib, just beneath the ribeye area. They are easy to spot at the meat counter because of their thick, flat shape. Short ribs can be an expensive cut of beef, but they are perfect for a special occasion.

Can you overcook short ribs?

Pressure-cooking is a fast, convenient way to tenderize tougher cuts of meat, like short ribs, relatively quickly. But following the cooking time and pressure level in the recipe is key to tender, moist short ribs. Meat gets dry and tough if you cook it under high pressure for too long. (Here are the best pressure cookers, according to our Test Kitchen.)

What goes well with pressure-cooker short ribs?

A light salad (like this Mixed Greens with Orange Juice Vinaigrette) is a nice complement to pressure-cooker short ribs. We also recommend Spaetzle Dumplings to catch every drop of the cooking juices!

Research contributed by Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts

1 serving: 265 calories, 13g fat (5g saturated fat), 55mg cholesterol, 412mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 20g protein.