Pressure Cooker Braised Short Ribs
- 2 pounds bone-in short ribs, thick cut
- 1 small onion OR 1/2 leek OR 1 shallot, cut into chunks
- 2 medium carrots, cut into chunks
- 2 stalks celery, cut into chunks
- 1 cup red wine
- 6-8 cloves garlic
- 2 cups beef stock
- 3-4 stems of fresh thyme
- 2 bay leaves
- salt & pepper to taste
- 3-4 tbs flour
Liberally salt and pepper the short ribs. Cut the short ribs into chunks, each with one bone. Turn your pressure cooker up to medium high heat. Sear each piece in the pressure cooker. It probably takes a couple of waves to get all of the meat seared. Remove from the pressure cooker when finished.
Deglaze the pressure cooker with the stock. Add all the vegetables at once. Stir until the stock is bubbly and the vegetables are just barely starting to soften. Add the wine, the spices and then the meat. Put the top on the pressure cooker and cook per pressure cooker instructions for one hour.
Put the cooker under the cold water tap until the pressure cooker's valve releases. Then remove the top. Pour the contents into a strainer and reserve the liquid into a bowl. Pick out the meat pieces and discard the bones, vegetables and bay leaves. Pour 1-2 cups of the liquid into a sauce pan (or back into the pressure cooker) and return to a simmer. Note: There may be more liquid than you need.
Add half a cup of water to the flour and stir until it's a consistent paste. Add the flour mixture to the liquid, and simmer until you have a nice smooth sauce.
You can serve this over rice, noodles, potatoes or polenta and nearly any veggie works as a side.
Sometimes I add a little balsamic to the mix in addition to the wine, which tends to sweeten it a little bit. The very first time I made this, I served it with white beans that had been made with mirepoix, and that was delicious too!