Hungry Again
eating is living

Jul

25

Short Ribs, Under Pressure

Filed Under All, dinner, meat, pressure cooker

Mmmmmmmmmm. Short ribs. One of the toughest, fattiest cuts of beef, but definitely one of the best. And although most recipes call for a long, slow braise to make them edible (Korean galbi is an exception, and a very tasty one!), you can shorten that wait considerably by using a pressure cooker. In fact, you can make them tender, succulent, rich, and lovely. Mario would spin in his crocs if he saw this recipe, I’m sure, but we don’t all have the luxury of hours of uninterrupted kitchen time. Don’t have a pressure cooker? Well, what are you waiting for?

Short Ribs, Under Pressure
serves 4

1/4 cup extra virgin olive oil
2 pound boneless short ribs, cut into 2-inch cubes
3/4 pound carrots, peeled & chopped
1/3 pound celery, chopped
1/2 pound tomatoes, chopped
5 cloves garlic, peeled
2 teaspoons herbes de provence
2 teaspoons salt
1 cup red wine

Heat olive oil in pressure cooker over medium-high heat until almost smoking. In two batches, sear meat on all sides, about 1 minute per side. I won’t tell if you miss a side. When you removed both batches to a plate, add carrots, celery, tomatoes, garlic, herbes de provence, & salt to oil. Reduce heat to medium and sauté, stirring often, 10 minutes. Add wine & seared meat, cover, bring to pressure, and cook over medium heat for 20 minutes. Let stand for 10 minutes. Release pressure, taste for salt, and serve.

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