Pressure Cooker Short Ribs with Salsa Verde

2020-07-10
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m

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Nutritional Info

This information is per serving.

  • Calories

    339.9
  • Fat

    18.6 g
  • Saturated Fat

    6.5 g
  • Polyunsaturated Fat

    1.0 g
  • Cholesterol

    54.4 mg
  • Sodium

    255.6 mg
  • Potassium

    557.1 mg
  • Carbohydrate

    7.7 g
  • Fiber

    0.8 g
  • Sugars

    2.5 g
  • Protein

    22.0 g

Pressure cooker short ribs with salsa verde. Wine-braised beef short ribs cooked in a pressure cooker and served with homemade salsa verde. You may like to use Homemade Salsa Verde

Pressure Cooker Short Ribs with Salsa Verde

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Ingredients

  • 3 pounds (1.44 kg) bone-in beef short ribs,trimmed of excess fat
  • 2 teaspoons salt
  • 12 grinds freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons olive oil
  • 2 medium yellow onions,peeled and cut into rings
  • 2 medium carrots,peeled and chunked
  • 2 ribs celery,chopped
  • 1 tablespoon tomato paste
  • 1 ½ cups (370 ml) beef broth
  • 1 cup (250 ml) dry red wine
  • 1 tablespoon chopped fresh thyme
  • 1 bay leaf
  • For Salsa Verde:
  • 1 clove garlic,peeled and smashed
  • 1 oil-packed anchovy fillet
  • salt and freshly ground black pepper
  • 1 cup fresh flatleaf parsley leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh basil leaves
  • 1 tablespoons capers,drained
  • 1 teaspoon chopped fresh rosemary,marjoram or oregano
  • 1/2 cup (125 ml) extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice

Method

Step 1

Season beef ribs all over with salt and black pepper. Dredge in flour.

Step 2

Heat the olive in a pressure cooker turned to the sauté mode. Working in batches, brown ribs in a single layer on all sides. Remove browned ribs from pressure cooker and transfer to a plate. Pour off all but 1 tablespoon of fat.

Step 3

Add onions, carrots and celery. Cook over medium-high heat, stirring occasionally, until lightly browned (for 3-5 minutes). Stir in tomato paste and cook for a further 1 minute. Pour in beef broth and dry red wine, stirring to scrape up any browned bits from the bottom of pot.

Step 4

Return browned beef short ribs to the pot, pressing down on the meat. Add thyme and bay leaf.

Step 5

Close the pressure cooker and lock the lid. Set the machine to cook at high pressure. Set timer to cook for 35 minutes.

Step 6

For Salsa Verde: In a food processor, combine garlic, anchovy and salt. Process until coarsely chopped. Add parsley, mint, basil, marjoram and capers. Process until finely chopped. With machine running, pour in olive oil, then add lemon juice and black pepper to taste. Adjust salt as needed. Transfer salsa verde to a bowl.

Step 7

Using the Quick Release method, bring pressure to normal. Carefully open pressure cooker. Discard bay leaf.

Step 8

Using a slotted spoon,transfer cooked short ribs to warm shallow dish. Spoon cooking liquid over. Drizzle 2 teaspoons of salsa verde over each short rib. Serve cooked vegetables as a side dish.

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