Marks Daily Apple
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3 May

Pressure Cooker Braised Short Ribs

ShortRibs1A pressure cooker just might be one of the most overlooked kitchen appliances for meat lovers. Want to cook a whole chicken and flavorful broth in less than an hour? Use a pressure cooker. Homemade beef stew in 30 minutes? No problem. Tender braised short ribs in an hour? Yes, please.

The short cooking time in a pressure cooker doesn’t sacrifice flavor or tenderness. Serve these pressure cooker short ribs next to short ribs that have been oven braised for three hours and no one will know the difference. The meat is so tender it’ll fall off the bone before your fork even gets near it. The flavor is rich and meaty, with subtle but enticing seasoning from ginger, garlic, allspice and cumin.

Whether it’s because you’re short on time, or don’t want the oven to heat up your kitchen all day, or you want an easy way to coax flavor and tenderness from less expensive cuts of meat, a pressure cooker is the answer. Modern pressure cookers are completely safe and with just a little practice, easy to use. Try this recipe for braised short ribs first, and you’ll be hooked.

Servings: 4

Time in the Kitchen: 1 hour

Ingredients:

ingredients 35
  • 4 pounds bone-in beef short ribs, each about 2 to 3 inches (50 mm to 76 mm) long and thick, seasoned with salt and pepper (1.8 kg)
  • 2 tablespoons coconut oil (30 ml)
  • 1 1/2 red onions, coarsely chopped
  • 4 garlic cloves, finely chopped
  • 2-inch piece of ginger, finely chopped (50 mm)
  • 1/4 teaspoon allspice (a pinch)
  • 1/2 teaspoon cumin (2.5 ml)
  • 3/4 cup beef broth (180 ml)
  • 1/2 cup water (120ml)
  • 1 clove
  • 1 bay leaf
  • 1 cinnamon stick
  • Finely chopped parsley or cilantro for garnish
  • Riced cauliflower on the side

Instructions:

Use a 6-quart or larger pressure cooker.

Heat the coconut oil in the pressure cooker (no lid) over medium high heat. Add the meat in batches, browning all sides of the ribs. Remove from the pressure cooker and set aside.

Browned Meat

Add the onion, garlic and ginger. Sauté to soften the onion, 3 to 5 minutes. Add the allspice and cumin and mix well into the onion. Add the broth, water, clove, bay leaf and cinnamon stick. Stir up any bits of meat sticking to the bottom of the pot. Add the meat.

Chopped OnionampGarlic

Click the lid into place on the pressure cooker, making sure it’s secure. Over high heat, bring the pressure cooker to high pressure. Reduce to medium high and cook for 35 minutes. Turn off the heat and let the pressure come down naturally.

PressureCooker

Carefully remove the lid.

Take the meat out.

Pour the liquid through a find mesh strainer, discarding the solids. Skim excess fat off the top of the liquid or use a fat separator. Simmer the liquid a few minutes to thicken, or to thicken further and balance out any saltiness whisk in whole cream.

Serve the sauce over the ribs and some vegetables (like roasted cauliflower or cauliflower rice). Garnish with parsley or cilantro.

ShortRibs2

You want comments? We got comments:

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  1. Pressure cooker has been a new and amazing addition to my kitchen! Recently did beef ribs pretty similarly to this! Bone broth is a breeze in pressure cookers by the way :)

    Dr. Anthony Gustin wrote on May 3rd, 2014
    • Mouth watering… :D

      Sally wrote on May 3rd, 2014
    • I don’t have a pressure cooker yet, but I’ve been wanting to get one. It kills me when people throw away bones and the like when they can turn it into a great bone broth and get some minerals out of it.

      Benjamin Thomas wrote on May 8th, 2014
  2. This looks terrific. I would probably use bacon fat since I don’t like the flavor of coconut in my food. I would also omit the cinnamon. Just personal preferences, but I do like the idea of putting my idle and forgotten pressure cooker to work. Thanks for the nudge, Mark.

    Shary wrote on May 3rd, 2014
  3. What about HCA formation when browning the ribs?

    Zach rusk wrote on May 3rd, 2014
    • oh lawd, really? browning isn’t a requirement, but it does make meats taste much better! Mark wrote a pretty extensive article about high heat cooking earlier this year.

      Erin wrote on May 3rd, 2014
      • Lol I know he did. I read it and it seems like rowning unmarinated meat forms them. Is it not so?

        Zach rusk wrote on May 3rd, 2014
    • Throw in some rosemary and other herbs, it can reduce this.

      Markbt wrote on May 4th, 2014
  4. Yummers

    Paleo Bon Rurgundy wrote on May 3rd, 2014
  5. This does look delicious! I don’t own a pressure cooker but I LOVE to roast in my clay potw/lid. It creates a similar texture aka mouth-melting!!

    christa wrote on May 3rd, 2014
  6. Mmm, this looks delicious. Many of my favorite ingredients in one recipe, perfect! Thanks for sharing :)

    Heidi Rahbek wrote on May 4th, 2014
  7. Have been toying with getting a pressure cooker. I’ve seen a lot of great things you can cook in it, and this recipe looks pretty darn good. May have to pull the trigger.

    Michele wrote on May 4th, 2014
  8. I love the pressure cooker! My fav is pot roast with carrots and potatoes. The meat comes out so tender every time!

    Eileen wrote on May 4th, 2014
  9. My mum used her pressure cooker everyday. I must see if it’s still in her kitchen cupboard and steal it. I bet my dad never uses it! I only have an electric stove top though, will that work – she always had gas?

    Jane Britton wrote on May 5th, 2014
  10. I really need more recipes like this to get used to using the pressure cooker. It is so damn intimidating though! I’ll give this a try this weekend. Keep ‘em coming!

    NOLA Paleo (new orleans) wrote on May 5th, 2014
  11. As mentioned before, bone broth is presto-easy with a pressure cooker. They make life a lot easier, especially when you need a hearty meal quick.

    C L Deards wrote on May 5th, 2014
  12. I followed this recipe with disastrous results. The spice blend is all off. The cinnamon stick is weird.

    ValerieH wrote on May 12th, 2014
  13. Presto stainless steel is the best one

    Erin wrote on May 4th, 2014

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