Easy Pressure Cooker Recipe: Red Wine-Braised Beef Short Ribs

Indulge in the ultimate comfort food with this time-saving pressure cooker version of classic red wine-braised beef short ribs. While not a quick weeknight meal, this recipe significantly cuts down the cooking time without compromising on flavor or tenderness.

Experience restaurant-quality short ribs at home in about half the time of traditional methods. After just 45 minutes of pressure cooking, you’ll be rewarded with fall-off-the-bone tender beef smothered in a rich, velvety sauce. Serve these succulent short ribs over creamy mashed potatoes, smooth polenta, or with crusty bread to soak up every last drop of the savory sauce. For a gourmet twist, shred the meat and toss it with the sauce to create an unforgettable pasta dish with fresh tagliatelle or pappardelle.

Pressure Cooker Red Wine-Braised Beef Short Ribs Recipe

Ingredients

• 5 pounds (2.3kg) beef short ribs (see note)
• Kosher salt and freshly ground black pepper
• 1 tablespoon (15ml) vegetable or other neutral oil
• 2 celery ribs (about 3 1/2 ounces; 100g each), cut into 1/2-inch dice
• 2 large carrots (about 8 ounces; 225g each), cut into 1/2-inch dice
• 1 large (14-ounce; 400g) yellow onion, cut into 1/2-inch dice
• 5 medium garlic cloves, smashed
• 2 tablespoons (30ml) tomato paste
• 1 (750ml) bottle dry red wine
• 2 cups (475ml) good-quality brown beef stock, brown chicken stock, white chicken stock, or store-bought chicken stock (see note)
• 1 packet unflavored gelatin, such as Knox (2 1/2 teaspoons; 10g), only if using store-bought stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 (750ml) bottle ruby port wine
• Slurry made from 1/2 teaspoon cornstarch mixed with 1 teaspoon water (optional)

Directions

1. Season short ribs generously with salt and pepper. Heat oil in a pressure cooker over medium-high heat until shimmering. Brown short ribs in batches, about 6 minutes per side, then transfer to a platter.
2. Drain excess fat, leaving 2 tablespoons in the pot. Add celery, carrot, onion, and garlic. Cook until browned, about 6 minutes, stirring frequently. Mix in tomato paste and cook for 1 minute more.
3. Pour in red wine, scraping up browned bits. Simmer for 10 minutes to cook off alcohol. If using store-bought stock, bloom gelatin in it while wine reduces.
4. Return short ribs to the pot with any juices. Add stock, thyme, and bay leaves, ensuring liquid stays below the max fill line. Pressure cook on high for 45 minutes.
5. While ribs cook, reduce port wine in a separate pan to about 1/2 cup (120ml), creating a syrupy consistency.
6. After cooking, allow pressure to release naturally. Carefully transfer short ribs to a platter and tent with foil.
7. Strain braising liquid, pressing on solids to extract maximum flavor. Discard solids.
8. Return strained liquid to the clean pot. Simmer uncovered until reduced to 2 cups, about 1 hour. Skim off any foam.
9. Stir reduced port into the sauce. If needed, thicken with cornstarch slurry.
10. Season sauce to taste. Return short ribs to the pot, spooning sauce over to glaze and rewarm. Serve and enjoy!

Notes

Choose English-cut or flanken-cut short ribs. For English-cut, aim for 4-inch lengths. Flanken-cut should be about 2 inches thick. Look for well-marbled meat with at least 1 1/2 inches above the bones.

Homemade stock will naturally gel when chilled, enhancing the sauce’s texture. If using store-bought, add the packet of unflavored gelatin as directed.

Make-Ahead and Storage

These divine short ribs can be refrigerated in their luscious sauce for up to 5 days. Gently reheat before serving to maintain their tender perfection.