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, medicine it’s going to stay in the 80’s until at least November, men’s health 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, side effects 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.