Beer Braised Short Ribs in a Pressure Cooker
These short ribs were heavenly, and only made better by the fact that they took me an hour to cook rather than 4! Made possible by…. the pressure cooker – a miraculous invention I don’t know how I ever lived without, you must go and buy one now… seriously… here is the link to the amazing Kuhn Rikon one that I have. The meat was fall off the bone tender and juicy, and the broth was so incredibly rich and flavorful, it was almost all gone before I even had the chance to eat some! I made this dish a day ahead and refrigerated it overnight, which really enhanced the flavor and made the ribs extra juicy and irresistible. And…. if you can…. make your own home-made beef stock to use!! This really changes the flavor of your dish completely – it gave the broth a deeper, richer, and more complex flavor – beware… impeding stomach ache from over-eating….
Ingredients:
- 10 Short ribs
- 4 tbsp. flour, for dusting the ribs
- 1 onion, chopped
- 3 carrots, chopped roughly
- 2 ribs of celery, chopped
- 4 cloves of garlic
- 1 shallot
- 2 tbsp. vegetable oil
- 1 tbsp. tomato paste
- 22 oz. dark beer
- 2 cups fresh beef stock
- 10 sprigs of thyme
- 1 bay leaf
- salt and pepper, to taste
- 2 tbsp. corn starch
Directions:
- Season short ribs with salt and pepper, then dust with flour.
- Heat 2 tbsp. vegetable oil in a well seasoned cast iron skillet and then start to brown the short ribs, about 3-4 at a time, be sure not to overcrowd the pan. As the ribs develop a deep golden brown color (takes about 4-5 min. on each side), place them into the pressure cooker and set aside.
- Once all the short ribs are browned, pour onions into the same skillet, season with salt and pepper, and sauté until they start to brown. After about 7-8 minutes add in the shallots and garlic for about 2 min, then place them into the pressure cooker.
- Next, do the same to the carrots, then during the last 3 minutes of cooking time add the celery. Then add to the pressure cooker.
- Turn burner to about medium heat and add the last ingredients into the pressure cooker- stock, beer, tomato paste, thyme, bay leaf, salt and pepper, and lock the lid. Cook on medium-high pressure for 30 minutes, and then turn off the heat and allow the pressure to come down naturally for 15 minutes.
- Next, remove the short ribs from the broth and set aside. Turn the heat back on and bring to a simmer. Ladle about 1/4 cup of the broth into a bowl, whisk in corn starch, and add it back into the pot. Simmer for about 10 minutes until the broth thickens a bit and add the short ribs back in (Option here to add more cornstarch as desired to thicken broth even more).
- Finally taste again for seasoning and adjust accordingly. Enjoy!!!!
**** The browning of the ribs and vegetables is the most important step so make sure you get a good brown and don’t rush it!
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