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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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May 03 2014

Pressure Cooker Braised Short Ribs

By Worker Bee
23 Comments

Short RibsA 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:

Recipe Ingredients

  • 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 Short Ribs

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.

Shallots and Garlic

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.

Pressure Cooker

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.

Cooked Short Ribs

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23 thoughts on “Pressure Cooker Braised Short Ribs”

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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 🙂

    1. 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.

  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.

    1. 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.

  3. 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!!

  4. 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.

  5. I love the pressure cooker! My fav is pot roast with carrots and potatoes. The meat comes out so tender every time!

  6. 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?

  7. 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!

  8. 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.

  9. I followed this recipe with disastrous results. The spice blend is all off. The cinnamon stick is weird.

  10. I made these last night and they were fantastic! Next time I might add a little more broth in because the sauce was so good. I added a little sour cream after I thickened it slightly with cornstarch. I didn’t have a cinnamon stick and I don’t think I would use it as it was perfect without.

  11. Made these tonight. So SUPER easy and so fast! I have only made short ribs twice and I made them in a pot on the stove. They took A LOT of ingredients and prep. The results were pretty amazing! I used Chef Anne Burell’s recipe both times. The problem? As amazing and tasty as they were, they were REALLY rich. They are perfect for a nice meal when company is coming over. These were MUCH lighter and healthier. I have to admit, I had become a bit un-enchanted with making them, because I thought they had to be rich and decadent. I am THRILLED to find that I CAN have them more often and that they will be healthy AND delicious! Mark, THANK YOU for this recipe.

    I JUST got my FIRST pressure cooker about 3 weeks ago and stumbled upon this site after Googling “Short ribs cooked in a pressure cooker”. I sent your link to my husband who has been looking for a plan to not only lose weight but to be healthier and more fit. I am happy that I found you.

    BTW, I have done a bit of researching pressure cookers and have found that the Fagor Duo Pressure cookers are the best at performance, just under Fisler, but WAAAYYYYY ABOVE them in $$$$$$. I opted for the http://www.amazon.com/gp/product/B00023D9S0/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1 and I can honestly say, without hesitation, that I made a GREAT choice. I have been using mine regularly since it arrived. Check it out for yourself and I think you will agree.