Braising short ribs in the oven can be a four-hour process. This recipe takes a fraction of that time.



Ingredient Checklist


Instructions Checklist
  • In 6-quart pressure cooker, melt 1 tablespoon butter over medium-high. Place flour in a shallow dish. Season beef with salt and pepper, then coat in flour, shaking off excess. Add beef to pressure cooker and cook until browned on all sides, about 8 minutes. (Brown beef in batches, if necessary.) Transfer to a plate. Add onion, garlic, and thyme to pressure cooker and saute until soft, 4 minutes. Add red wine and 1/4 cup water and cook, stirring and scraping up browned bits with a wooden spoon, 1 minute. Return beef to pressure cooker.

  • Fill steamer basket insert with potatoes and carrots and place over meat. Secure lid and bring to high pressure over medium-high heat; reduce heat and cook until meat is tender, about 50 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid.

  • Transfer vegetables to a bowl with remaining 2 tablespoons butter, and mash; season with salt and pepper. Serve short ribs with potato-carrot mash and drizzle with cooking liquid.

Cook's Notes

To get the basics on pressure cookers, click here.

Reviews (2)

118 Ratings
  • 5 star values: 18
  • 4 star values: 15
  • 3 star values: 58
  • 2 star values: 21
  • 1 star values: 6
Rating: Unrated
Disastrous. did anybody test this??? Although I more than doubled the liquid, it started burning by the 20 minute mark. Smoke pouring out top of pressure cooker. Not nearly enough liquid and far too long cooking time. Look at other recipes for beef short ribs: most are about 20 - 30 minutes.
Rating: Unrated
Not a review but a question ... what if you want to leave out the potato and carrots? Will this still work in the pressure cooker or do you need them for the moisture?