PRESSURE-COOKER SHORT RIBS
These tender pressure-cooker short ribs explode with flavor, and they're a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice or polenta. .-Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 265 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
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.
Nutrition Facts : Calories 1605 kcal, Carbohydrate 22 g, Cholesterol 454 mg, Fiber 3 g, Protein 119 g, SaturatedFat 46 g, Sodium 1837 mg, Sugar 8 g, Fat 106 g, ServingSize Serves 4, UnsaturatedFat 0 g
PRESSURE COOKER BEEF SHORT RIBS WITH RED WINE AND CHILE
Prunes are the secret ingredient in this recipe. They practically disappear during cooking, leaving behind their complex sweetness. This recipe was meant for a 6- to 8-quart electric pressure cooker, but to use a stovetop pressure cooker, just cook the ribs a few minutes less than you would if using an electric one. You could also bake this in a covered Dutch oven at 325 degrees for 3 hours. In any case, it is easiest to make the day before, chill it, then skim the fat off the top. Serve this with polenta or mashed potatoes.
Provided by Melissa Clark
Categories dinner, lunch, roasts, soups and stews, main course
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- If time permits, rub salt, coriander and pepper all over beef and let marinate in refrigerator for 1 hour, or, ideally, overnight.
- Set electric pressure cooker to sauté function and add oil (or use a large skillet on the stove over medium-high heat). Sear beef until evenly browned on all sides, about 2 minutes per side. You'll probably have to do this in batches. Transfer to a plate as the pieces brown. Or if using a skillet, transfer them to pressure cooker.
- Add leeks, fennel and pinch of salt to hot pan and cook until soft, about 8 minutes, then add garlic, chile powder and tomato paste; cook until fragrant, 1 to 2 minutes. Pour in wine. Add prunes and beef (or add prunes and fennel-wine mixture to the meat in the pot).
- Cover, then cook for 35 minutes on high pressure. Manually release pressure. If sauce seems thin, pull out beef pieces and reduce sauce using sauté function. Serve with fennel fronds or scallions, or both, for garnish.
Nutrition Facts : @context http, Calories 1181, UnsaturatedFat 49 grams, Carbohydrate 26 grams, Fat 99 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 43 grams, Sodium 881 milligrams, Sugar 12 grams
PRESSURE COOKER BEEF SHORT RIBS WITH RED WINE AND CHILE
Prunes are the secret ingredient in this recipe. They practically disappear during cooking, leaving behind their complex sweetness. This recipe was meant for a 6- to 8-quart electric pressure cooker, but to use a stovetop pressure cooker, just cook the ribs a few minutes less than you would if using an electric one. You could also bake this in a covered Dutch oven at 325 degrees for 3 hours. In any case, it is easiest to make the day before, chill it, then skim the fat off the top. Serve this with polenta or mashed potatoes.
Provided by Melissa Clark
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- If time permits, rub salt, coriander and pepper all over beef and let marinate in refrigerator for 1 hour, or, ideally, overnight.
- Set electric pressure cooker to sauté function and add oil (or use a large skillet on the stove over medium-high heat). Sear beef until evenly browned on all sides, about 2 minutes per side. You'll probably have to do this in batches. Transfer to a plate as the pieces brown. Or if using a skillet, transfer them to pressure cooker.
- Add leeks, fennel and pinch of salt to hot pan and cook until soft, about 8 minutes, then add garlic, chile powder and tomato paste; cook until fragrant, 1 to 2 minutes. Pour in wine. Add prunes and beef (or add prunes and fennel-wine mixture to the meat in the pot).
- Cover, then cook for 35 minutes on high pressure. Manually release pressure. If sauce seems thin, pull out beef pieces and reduce sauce using sauté function. Serve with fennel fronds or scallions, or both, for garnish.
Nutrition Facts : Calories 1181, Carbohydrate 26 grams, Fat 99 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 43 grams, Sodium 881 milligrams, Sugar 12 grams, UnsaturatedFat 49 grams
BEEF SHORT RIBS-PRESSURE COOKER
Make and share this Beef Short Ribs-Pressure Cooker recipe from Food.com.
Provided by Diana Adcock
Categories Meat
Time 50m
Yield 15 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1197.4, Fat 110.6, SaturatedFat 47.8, Cholesterol 229.8, Sodium 466.9, Carbohydrate 3.6, Fiber 0.9, Sugar 1.9, Protein 44.1
More about "pressure cooker beef short ribs with red wine and chile recipes"
PRESSURE COOKER BEEF SHORT RIBS WITH RED WINE AND …
From diningandcooking.com
Estimated Reading Time 2 mins
PRESSURE COOKER BEEF SHORT RIBS WITH RED WINE AND …
From searching4zen.com
INSTANT POT SHORT RIBS (PRESSURE COOKER) | TESTED BY AMY …
From pressurecookrecipes.com
15 ALL RECIPES PRESSURE COOKER SHORT RIBS - SELECTED RECIPES
From selectedrecipe.com
RED WINE BRAISED SHORT RIBS IN DUTCH OVEN - VERONIKA'S KITCHEN
From veronikaskitchen.com
TOP 44 BEEF SHORT RIBS PRESSURE COOKER RECIPES
From sara.hedbergandson.com
PRESSURE COOKER BEEF SHORT RIBS WITH RED WINE AND CHILE FOOD
From homeandrecipe.com
PRESSURE COOKER BEEF SHORT RIBS WITH RED WINE AND RECIPES
From istimewa.dixiesewing.com
TOP 46 PRESSURE COOKER BEEF BACK RIBS RECIPES
From sprout.jodymaroni.com
TOP 43 BEEF SHORT RIBS PRESSURE COOKER RECIPES
From dowjones.jodymaroni.com
21 RECIPE FOR BEEF SHORT RIBS IN A PRESSURE COOKER
From selectedrecipe.com
PRESSURE COOKER BEEF SHORT RIBS WITH RED WINE AND CHILE BY NYT …
From lovewholesome.blog
SHORT RIBS PRESSURE COOKER RED WINE RECIPE - THE WORLD RECIPE
From theworldrecipe.com
PRESSURE COOKER EASY BEEF SHORT RIBS RECIPE - MAGIC SKILLET
From magicskillet.com
PRESSURE COOKER RED WINE BRAISED SHORT RIBS {GOYISHA STYLE}
From thisoldgal.com
PRESSURE COOKER BEEF SHORT RIBS WITH RED WINE AND CHILE RECIPE
From recipegoulash.cc
PRESSURE COOKER BEEF SHORT RIBS WITH RED WINE AND CHILE RECIPE
From pinterest.co.uk
PRESSURE COOKER WINE BRAISED SHORT RIBS - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love