Pressure Cooker Braised Short Ribs
- 3 pounds beef short ribs
- 2 teaspoons kosher salt, divided
- 1½ teaspoons freshly ground black pepper, divided
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 3 cloves garlic, chopped
- 2 cups beef broth
- 1 (14.5 ounce) can diced tomatoes
- ½ cup dry red wine
- ¼ cup red wine vinegar
- 2 bay leaves
- ¼ teaspoon red pepper flakes
- 2 tablespoons chopped parsley
- Season short ribs with 1 teaspoon salt and 1 teaspoon black pepper.
- Heat olive oil in pressure cooker set to Sauté on High.
- Sear short ribs in hot oil until deep golden brown all over, about 3 minutes per side; transfer to a plate.
- Drain all but 1 tablespoon of remaining fat from the pot.
- Set pressure cooker to Sauté on Normal. Sauté onion, carrot, celery, and garlic in hot fat until softened, 4 to 6 minutes.
- Stir broth, tomatoes, wine, vinegar, bay leaves, red pepper flakes, and remaining salt and pepper with the vegetable mixture; bring to a boil and set pressure cooker to Sauté on Low.
- Lay short ribs into the braising liquid, bone-side up.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 45 minutes on High pressure.
- Once the cooking cycle has completed, allow pressure to release naturally.
- Transfer short ribs to a plate.
- Remove and discard bay leaves. Skim fat from surface of braising liquid; discard.
- Blend the liquid using immersion blender fitted with the blade attachment on High until smooth, 45 to 60 seconds; season with salt and pepper.
- Ladle about ⅓ cup of the sauce into each bowl. Lay two short ribs into each portion of sauce; garnish with parsley to serve.
Add more vinegar for a punchier sauce!
What others are saying
Caro Hodgin says:
These are so damn good. I made them for a dinner party and my guests freaked out. I had leftover sauce that I froze and will keep around... next time I'll just through the ribs in the pre-made sauce and be ready to go!
Jo Lauer says:
This is a really good, basic braised short rib recipe that's easy to follow for even novice cooks like myself. I really enjoyed the sauce, although next time I may add more vinegar as the recipe suggests. These were a big hit at home and will definitely make again.
Gina Anastasia says:
I really liked the tomato sauce from the braising liquid. I was not sure how the texture of the meat would turn out, but it was perfect. It takes a little bit longer to make, but still one of the quicker methods for braised short ribs.