Sometimes a crew just needs meat and potatoes, ya know? And no better cut than short ribs for flavor, well marbled and bone-in, but that’s IF you have a good long time to braise them until they fall off the bone. Tonight I did not have that time. We had a great afternoon sail and had maybe an hour of beautiful sundown before we had to head into the the harbor. Bring out the pressure cooker! Secret to long braises in short time with little fuss.
Pressure Cooker Beef Short RibsJump to Recipe
1-1/2-2 lbs beef short ribs
1 tablespoon olive oil
Sea salt and fresh black pepper
1 onion, chopped
2 garlic cloves, smashed
1/2 cup red wine
1 cup beef broth (can be made with Better than Bouillon)
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons brown sugar
2 bay leaves
1×3″ strip orange zest, pith removed
Sprinkle the ribs liberally on all sides with salt and pepper. Let them sit while you prepare all the other ingredients.
Brown the ribs on all sides in the olive oil in your pressure cooker. Remove to a plate.
Saute the onions and garlic in the drippings, then add the remaining ingredients. Bring to a boil, cook 8-10 minutes until the liquid is reduce by half.
Nestle the ribs back in the pot and seal it up. Bring to high pressure and maintain for about 30 minutes.
Meanwhile get some greens ready — mustard tonight. Clean, remove the stalk and cut into strips. Pile them up in a steamer basket that you can just lower into the pressure cooker right on top of the ribs. After the 30 minutes, carefully release the pressure and open up the pot. Lower the greens in and seal it back up. Bring to high pressure again and let cook for 5 minutes. Carefully release the pressure again and serve the beef and greens over fork-smashed red potatoes with the juices over the top. By the way, while you are plating things, let the juices continue to boil furiously; they will reduce further and be delicious!
Happy chomping from the sunset-blessed companionway!
- 1-1/2-2 lbs beef short ribs
- 1 tablespoon olive oil
- salt and fresh black pepper
- 1 onion, chopped
- 2 cloves garlic, smashed
- 1/2 cup red wine
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 2 tablespoons brown sugar
- 2 bay leaves
- 1 1x3" strip orange zest, white pith removed
Salt and pepper ribs on all sides and let sit for 5-10 minutes. Heat olive oil in bottom of pressure cooker pot to shimmering and brown ribs on all sides. Remove to a plate.
Saute onions and garlic in drippings. Add all remaining ingredients and bring to a boil, boiling for 8-10 minutes or until liquid is reduced by half.
Nestle ribs back in the pot and seal. Bring to high pressure and cook for 40 minutes. Carefully release pressure and serve over mashed potatoes with jus on top.