Pressure Cooker Braised Beef Short Ribs Recipe2018-01-12
- Yield : 6 serving plates
- Servings : 6
- Prep Time : 10m
- Cook Time : 35m
- Ready In : 45m
Pressure cooker braised beef short ribs recipe. Short beef ribs braised with white wine and mushrooms. Very delicious! Do you like to cook beef short ribs in a pressure cooker? You may also like to prepare Beef Short Ribs Braised with Saffron and Olives;
Pressure Cooker Beef Short Ribs Braised with Saffron and Olives Recipe
Makes 6 servings
Ingredients: 1¼ cups (310 ml) chicken broth, 1/2 teaspoon saffron threads, 2 tablespoons (30 ml) olive oil, 3½ pounds (1.7 kg) boneless beef short ribs, trimmed, 1 large leek, white and pale green parts only, halved lengthwise, washed, then thinly sliced, 2 teaspoons dried oregano, 1/4 teaspoon red pepper flakes, 1/2 cup (125 ml) dry sherry, 3/4 cup pitted green olives, 3/4 cup pitted black olives, 3/4 cup (180 ml) jarred roasted red pepper, drained and chopped
Instructions: In a small saucepan, combine chicken broth and saffron threads. Stir well and cook over low heat until liquid just steaming, for about 3 minutes. remove broth mixture from the heat and set aside.
In a 6-quart (6 L) stovetop, heat the olive oil over medium heat. Add beef short ribs and brown on all sides, turning occasionally. Remove cooked ribs from the pot and transfer to a large bowl. Keep warm.
Add the leek and cook, stirring, until softened, for about 2 minutes. Add dried oregano and red pepper flakes.Cook, stirring, for a few seconds. Pour in sherry and, using a wooden spoon, scrape up any browned bits in the pot.
Stir in olives and roasted red pepper. return ribs with any accumulated juices to the pot. Pour in reserved broth mixture and stir well.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 20 minutes.
Unlock and open pressure cooker. using tongs, transfer cooked ribs to serving bowls. Defat the sauce in the cooker by skimming it with flatware spoon. Pour the sauce over beef short ribs and serve immediately.
Pressure Cooker Braised Beef Short Ribs Recipe
- 1/4 pound (120 g) bacon, chopped
- 3½ pounds (1.7 kg) beef short ribs, trimmed
- 1 medium yellow onion, peeled and chopped
- 1 pound 9480 g) baby bella mushrooms, sliced
- 1/2 oz (15 g) dried mushrooms, preferably porcini, crumbled
- 2 tablespoons (30 ml) jarred prepared white horseradish
- 2 teaspoons dried thyme
- 1/2 teaspoon freshly fround black pepper
- 1 cup (250 ml) dry white wine
- 1 tablespoon (15 ml) all-purpose flour
- 1 tablespoon (15 ml) unsalted butter, softened to room temperature
In a 6-quart (6 L) stovetop pressure cooker, fry the bacon until crisp. Remove cooked bacon from the pot and transfer to a large bowl.
Add beef short ribs and brown on all sides in the bacon fat, for about 8 minutes, turning occasionally. Remove from the pot and transfer to the bowl with a bacon.
Add chopped yellow onion and cook, stirring, until it turns translucent, for about 4 minutes. Stir in fresh mushrooms and cook, stirring occasionally, until they give off their moisture and the mixture reduces to a thick glaze, for about 7 minutes.
Stir in crumbled dry mushrooms, horseradish, thyme, and black pepper. Cook for further 1 minute, stirring all the while. Pour 1 cup (250 ml) dry white wine into a stovetop pressure cooker. Nestle browned meat into the sauce, poring in any accumulated juices.
Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 35 minutes.
Unlock and open pressure cooker. Using tongs, transfer cooked beef ribs to serving bowls. Defat the sauce in the pan, by skimming it with wooden spoon.
Set the pressure cooker over medium heat and bring the sauce to a simmer, stirring occasionally.
In a small mixing bowl, combine butter and all-purpose flour. Mash into a thick paste, then whisk small bits of the paste into the sauce to thicken it, cooking about 2 minutes and whicking continuously.
Por the sauce over the ribs. Serve immediately.
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