A 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.
Time in the Kitchen: 1 hour
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)
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.
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.
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.
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.