Pressure Cooker Short Ribs

Pressure Cooker Short Ribs

It’s just about the time of year I start to get really sick of summer. It’s been in the 80′s and 90′s every day for at least 4 months and I’m just over it. I can’t wait for cooler breezes and less humidity. Sure, it’s going to stay in the 80′s until at least November, but it would be nice to wake up to temperatures that start with digits below 8.

My longing for cooler weather isn’t just about comfort. As with most things in my life, it’s also about the food. I love roasting vegetables, braising meats and making soups and casseroles. The kind of cool weather food that simmers all day and makes your house smell wonderful. It also makes your kitchen too warm to tolerate in summer months. But when I get a craving for something, I will not stop until I’ve had it and I wanted my short ribs now. This is where my pressure cooker comes in very handy indeed.

It took just an hour on the stove for tender, fall-off-the-bone, no-knife-needed short ribs. My “braising liquid” consisted of some red wine, beef stock and coffee. I also added toasted ancho chiles for a little bit of kick. After the pressure cooking, I reduced the liquid into a beautifully rich sauce.

The short ribs were nearly as good as the long-braised version I make in the oven, but they were done in a third of the time. Look at them – don’t you just want to tear into a bowl of polenta and short ribs right now? If you’re on the fence about whether or not to get a pressure cooker, these short ribs should convince you. If they don’t, then maybe this amazing Pork Ragu will? If you’re still not into pressure cooking, I highly recommend bookmarking this recipe for long winter days when you actually want to keep the oven on all day.

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5 Comments

  1. I read the first paragraph and almost felt sorry for you. Until I remembered reading a post of yours, maybe in January, where you were still wearing flip flops. And me in Chicago snow, very envious of you. But I agree that fall foods are the best. I will be dusting off my pressure cooker soon, thanks for the recipe.

  2. I can’t believe it’s already September 1st. And even though the sun is still shining here in the San Juan Islands, there is this crispness in the air that’s a sure sign of fall’s arrival. This coming Labor Day weekend I am making this beautiful Short Rib recipe. I’ll roast vegetables from my garden: onions, carrots, tiny beets, turnips and potatoes. It’s like the last hoorah for summer dinner parties and ‘welcome to autumn’ celebration. Thank You!

  3. Texas 90-100′s this summer and we love it! We do use a pressure cooker and do some awesome pork/beef ribs fall off the bone. The short ribs are the next event. My only question is the time. I would limit mine to about 15 minutes.

  4. I Hr. in pressure cooker with lots of spices, onion ,carrots, celery,and just enough broth to barely cover meat. This way all the fat is gone. Strain liquid away and reinsurt ribs in cooker. Right now they are bland . Add red wine , lots of spices, sliced potatoes, and bokchoy chopped. Any other vegetable too. Simmer for 15 minutes-the whole mess. I used some tomatoe pesto sauce too. This 15 minute time is when the meat absorbs the flavor. You can’t use enough spices. The meat falls off the bone and all fat is gone.No salt is necessary

  5. Just made these! Always looking for great pressure cooker recipes, it’s such a fantastic way to get comfort food on a weekday. Everyone loved them, even my daughter that’s normally very picky.

    As for comments about the sauce being bland, I didn’t find them to be bland at all! In fact this is a great recipe and I don’t think I’d change anything about it. Thanks very much for posting it.

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