I think beef short ribs have to be my favorite cut of beef of all time. The rich beefy flavor you get from a short rib far exceeds other cuts of beef that require a long cook time such as a brisket or chuck roast. These cuts of beef are normally braised for hours in either a dutch oven or a crock pot in order to get them melt in your mouth tender.
Recently I have been trying to use up every last thing in my fridge and freezer before purchasing more groceries. This has allowed me to become a better and more creative cook as well as be more mindful of my grocery budget. This recipe was born out of what I had in my fridge and pantry straight down to the open bottle of Chianti that needed to be used up. Another highlight of this recipe is that it uses a pressure cooker to do the work. Enjoy this meal on a chilly night or for a wonderful Sunday dinner with family and friends gathered around the table with the fire place going.
Happy Living from My Kitchen to Yours,
Serves: 4-5 with very large appetites, or 2 with left overs
Time: 20 minutes prep, 90 minutes pressure cooked on high, about an hour for a natural pressure release, about 30 minutes to cook the carrots and the reduce sauce. About 3-3.5 hours total. This can take upwards of 4-4.5 hours in a dutch oven.
Note: Cooking times may vary based off your model pressure cooker. As a general rule, pressure cookers will reduce cook time by 1/3 to 1/2 of what it would be in the oven.
- Pressure Cooker
- 12 in Cast Iron Skillet
- 3 pounds boneless beef short ribs
- 1 pound baby red and yellow potatoes
- baby carrots-add amount based off your liking
- frozen peas-add amount based off your liking
- 1/2 cup Chianti
- 1 cup beef broth
- 1 large shallot
- 3 cloves garlic
- 3-4 celery stalks sliced small
- 2 TBSP tomato paste
- 1 tsp black pepper
- 1 tsp Thyme
- 3 bay leaves
- cooking fat of choice, I used tallow
- Salt beef short ribs. Set aside.
- Heat cast iron skillet over medium heat.
- Add cooking fat to the skillet and let fat heat up.
- Add short ribs. Brown each side. When done set short ribs aside on a plate. Put cast iron back on the burner and add more cooking fat if needed. Turn burner to med-low.
- Finely dice shallot and garlic. Cut the celery into small slices.
- Sauté shallot and celery with a little salt until translucent.
- Add thyme and garlic, cook for a 1-2 minutes.
- Add tomato paste and cook for 1-2 minutes or until tomato paste is fragrant.
- Add Chianti and scrape up any browned bits off the bottom of the skillet. Turn off burner and add the mixture to your pressure cooker.
- Add short ribs, potatoes, bay leaves, beef broth, pepper and a little more salt to the pressure cooker. Stir. When using salt and pepper with a pressure cooker it is best to salt and pepper sparingly at first and then adjust the salt and pepper when your food is done cooking. The pressure cooker will intensify flavors including your spices.
- Lock Lid into place and cook on high pressure for 90 minutes with a natural pressure release.
- When pressure is released, open lid and remove short ribs to a plate. Cover with foil. Add carrots to the pressure cooker. Leave lid off and cook carrots until tender. For my pressure cooker I had to use the browning feature. This feature brings things to a boil instead of a simmer. This makes quicker work of reducing the sauce too.
- When carrots are tender, add the frozen peas and cook until peas a warmed through.
- Taste the sauce. Re-season sauce if needed and serve veggies along side the beef short ribs.