Beef Short Ribs Braised In Stout Pressure Cooker Recipes

PRESSURE-COOKER SHORT RIBS

Steps:

• 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., 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., 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.

BRAISED SHORT RIBS

Steps:

• Season short ribs with salt and pepper on both sides. Dredge in flour, shake off excess and set aside. Set a pressure cooker or multi-cooker to medium heat. Add canola oil. Sear beef on all sides until brown, about 10 minutes total.
• To the pressure cooker, add the tomato paste, garlic, chopped tomatoes, chicken and beef stocks, carrots, and potatoes. Cover, lock on the lid and cook for 45 to 50 minutes. Release the steam from the cooker following the manufacturer's instructions, then remove the fork-tender beef and vegetables to a serving dish. Spoon the cooking broth over the top and serve.

PRESSURE COOKER RED WINE-BRAISED BEEF SHORT RIBS RECIPE

Steps:

• Pour off all but 2 tablespoons of fat from the pressure cooker. Return to the heat and add celery, carrot, onion, and garlic. Cook, stirring often, until browned, about 6 minutes. Stir in tomato paste and cook for 1 minute longer; lower heat at any point if the contents threaten to burn.
• Return short ribs to pressure cooker along with any accumulated juices, nestling them into braising liquids. Add thyme and bay leaves, then set pressure cooker to high pressure; cook for 45 minutes starting from when the cooker reaches high pressure.
• Meanwhile, in a large saucepan, bring port to a very gentle simmer, regulating heat to maintain that simmer. Cook, uncovered, until reduced to a syrup-like consistency and about 1/2 cup (120ml) in volume, about 1 hour. Set aside.
• Depressurize pressure cooker and remove lid (we recommend allowing it to depressurize naturally as the fat from the beef can sometimes spray through the vent when allowed to depressurize rapidly, though it is possible to do a rapid depressurization if careful). Carefully remove short ribs from pressure cooker and transfer to a clean platter (they will be very tender, so the bones may slip out; try to hold them together as you transfer them). Tent ribs with foil.
• Skim accumulated fat from surface of braising liquid and discard. Strain braising liquid through a fine-mesh strainer set over a large heatproof bowl, pressing on solids to extract as much liquid as possible; discard vegetables and aromatics.
• Rinse out pressure cooker, then return strained braising liquid to it. Return to heat and bring to a gentle simmer, adjusting heat to maintain simmer. Simmer, uncovered, until braising liquid is reduced to 2 cups, about 1 hour; skim any foam that accumulates on the surface as needed. Add port wine reduction to braising liquids.
• The sauce should be thick enough to coat the back of a spoon and leave a trail when you drag your finger through it. If it's still a little thin, whisk in the cornstarch slurry and bring to a simmer until thickened slightly.

BRAISED BEEF SHORT RIBS

Steps:

• In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
• In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
• Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
• In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

BEEF SHORT RIBS-PRESSURE COOKER

Steps:

• Heat canner, add oil and brown ribs.
• Add remaining ingredients.
• Close cover securely.
• Place pressure regulator on vent pipe and cook 40 minutes at 15 pounds pressure.
• Let pressure drop of its own accord.

BEEF SHORT RIBS BRAISED IN STOUT (PRESSURE COOKER)

Steps:

• Pat the ribs dry with a paper towel and set aside. Combine all of the spices in a bowl and shake to mix thoroughly. Rub all sides of the beef ribs with the spice mixture and set aside, uncovered, in the fridge for about an hour (skip the resting period if you lack the time). Take a pressure cooker and set it over medium-high heat. Add a splash of olive oil, and when it's hot and shimmery, add the short ribs and brown for 1 minute per side (watch to make sure the spice mixture doesn't stick and burn). Remove the ribs to a plate, and add another splash of oil to the pot. Throw in your onion/carrot/celery mix, along with the bay leaf. Stir that up and let that cook for about 3 minutes, or until the onion looks softish. Throw the chopped garlic in, give it a stir, and let that go for a minute or two. Add all of your liquids at this time - the beer, the broth, and the tomato sauce, and stir up the bottom of the pot to get all the sticky stuff off and into the goop. Add the ribs to the sauce, turn the heat up, and lock the pressure cooker lid on. Bring the pressure cooker up to pressure, until the excess steam steadily escapes from the valve. Reduce the heat to medium, or to the point where the pressure is maintained, and cook for 40 minutes. Rapid-release the pressure, taste for salt, and serve.