Name: Pressure-Cooker Short Ribs
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 3 pounds bone-in beef short ribs -; 1/2 teaspoon salt -; 1/2 teaspoon pepper -; 1 tablespoon canola oil -; 2 large onions, cut into 1/2-inch wedges -; 6 garlic cloves, minced -; 1 tablespoon tomato paste -; 1 cup beef broth -; 2 cups dry red wine or beef broth -; 4 fresh thyme sprigs -; 1 bay leaf -; 4 medium carrots, cut into 1-inch pieces -; 4 teaspoons cornstarch -; 3 tablespoons cold water -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Pressure-Cooker Short Ribs

1. 3 pounds bone-in beef short ribs -

2. 1/2 teaspoon salt -

3. 1/2 teaspoon pepper -

4. 1 tablespoon canola oil -

5. 2 large onions, cut into 1/2-inch wedges -

6. 6 garlic cloves, minced -

7. 1 tablespoon tomato paste -

8. 1 cup beef broth -

9. 2 cups dry red wine or beef broth -

10. 4 fresh thyme sprigs -

11. 1 bay leaf -

12. 4 medium carrots, cut into 1-inch pieces -

13. 4 teaspoons cornstarch -

14. 3 tablespoons cold water -

How to cook deliciously - Pressure-Cooker Short Ribs

1. Stage

Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm.

2. Stage

Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure. Press cancel.

3. Stage

Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for medium heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with ribs and vegetables.