Braised Beef Short Ribs in Pressure Cooker

• Servings: 4
• Difficulty: medium
• Time: 1 hour 30 minutes
• Tools: pressure cooker, tongs

Ingredients

• 2 lbs (900g) beef short ribs
• 2 tbsp (30ml) vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup (240ml) beef broth
• 1/2 cup (120ml) red wine
• 1/4 cup (60ml) soy sauce
• 2 tbsp (30g) brown sugar
• 1 tbsp (15ml) tomato paste
• 1 tsp (5g) paprika
• 1 tsp (5g) dried thyme
• 1 tsp (5g) salt
• 1/2 tsp (2g) black pepper
• 2 bay leaves

Instructions

1. Season the short ribs evenly with salt and pepper.
2. Heat the vegetable oil in the pressure cooker over medium-high heat.
3. Add the short ribs and sear until browned on all sides. Remove from the pressure cooker and set aside.
4. Add the diced onion and minced garlic to the pressure cooker and sauté until softened.
5. Add the beef broth, red wine, soy sauce, brown sugar, tomato paste, paprika, thyme, salt, and black pepper to the pressure cooker. Stir to combine.
6. Return the short ribs to the pressure cooker, making sure they are mostly submerged in the liquid. Add the bay leaves.
7. Close the pressure cooker lid and set to pressure cook on high for 60 minutes.
8. Once the pressure cooking is complete, let the pressure release naturally for 10 minutes, then carefully use tongs to release any remaining pressure.
9. Transfer the short ribs to a plate and cover with foil to keep them warm.
10. Skim the fat off the top of the liquid in the pressure cooker. If desired, you can thicken the sauce by simmering it on the sauté function until it is reduced to your desired consistency.
11. Serve the short ribs with the sauce spooned over the top.