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.
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.
- 1 tablespoon tomato paste
- 1 teaspoon ground black pepper
- 4 garlic cloves minced
- 1 cup dry red wine
- 1 teaspoon coriander powder
- 2 teaspoons kosher salt more as needed
- 3 to 4 pounds bone-in beef short ribs
- 1 tablespoon olive oil or other fat (like bacon fat or duck fat more as needed
- 3 leeks whites only chopped
- 2 large fennel bulbs diced
- 1 tablespoon chipotle chile powder
- 1/2 cup pitted prunes diced
- fennel fronds or sliced scallions or both, for serving
- Carbohydrate 74.3394624973823 g
- Cholesterol 0 mg
- Fat 1.00708249993494 g
- Fiber 2.23407499983776 g
- Protein 4.529849999402 g
- Saturated Fat 0.104394999986157 g
- Serving Size 1 1 recipe (340g)
- Sodium 2450.84869998643 mg
- Sugar 72.1053874975446 g
- Trans Fat 0.0897162499802049 g
- Calories 466 calories
Step-by-step
- 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.
Tender and Flavorful Pressure Cooker Beef Short Ribs
As a busy working mom, finding time to cook delicious, comforting meals can feel like a Herculean task. Weeknights are a whirlwind of homework, extracurricular activities, and the ever-present demands of work. But even amidst the chaos, I crave those moments of warmth and satisfaction that come from sharing a home-cooked meal with my family. That's where my pressure cooker becomes my secret weapon. It's a time-saver, a flavor enhancer, and a stress reliever all rolled into one amazing kitchen gadget.
This recipe for Pressure Cooker Beef Short Ribs with Red Wine and Chile is a perfect example of how the pressure cooker can transform a seemingly complicated dish into a relatively simple and quick weeknight meal. The tender, fall-off-the-bone short ribs are infused with the rich, deep flavors of red wine, subtly sweet prunes, and a hint of smoky chile. The entire cooking process takes barely an hour, leaving me with more time to connect with my family instead of slaving away in the kitchen.
The Magic of Prunes: I know what you're thinking – prunes? In a beef short rib recipe? But trust me on this one. The prunes add an unexpected depth of sweetness that beautifully complements the savory notes of the beef and red wine. They almost melt away during the cooking process, leaving behind a luscious, rich sauce that clings perfectly to the tender ribs. Don't skip them!
Adaptability is Key: This recipe is incredibly versatile. I've adapted it countless times depending on what I have on hand. Sometimes I add a splash of balsamic vinegar for extra tanginess, other times I substitute the leeks with onions or shallots. Feel free to experiment and make it your own. The beauty of this recipe lies in its simplicity and adaptability. It’s a blank canvas for culinary creativity.
Serving Suggestions: I usually serve these short ribs with creamy polenta, its smooth texture providing a beautiful contrast to the tender beef. Mashed potatoes are another fantastic option, especially if you want a more classic comfort food feel. A simple side salad adds a fresh, vibrant touch to balance the richness of the dish.
Beyond the Weeknight: This recipe isn't just limited to busy weeknights. It's also perfect for entertaining. The rich, flavorful short ribs impress guests without demanding hours of slaving over a hot stove. Prepare it ahead of time, chill it, and skim off the excess fat before serving – it's impressive and effortless, exactly what I aim for when entertaining.
More Than Just a Meal: For me, this dish is more than just a recipe; it's a symbol of my ability to balance my demanding career, family life, and my passion for good food. It's a testament to the power of planning, efficient cooking methods, and the joy of sharing a delicious meal with loved ones. So, if you’re a busy professional like me, struggling to find time for cooking, I encourage you to try this recipe. It’s a delicious reminder that even amidst the chaos, we can find time for nourishing ourselves and those we love.
A Recipe for Connection: The aroma of these slow-cooked short ribs fills my home with warmth and comfort. It's a scent that signals family time, relaxation, and connection. More than the deliciousness of the food itself, it's the shared experience of gathering around the table that makes this dish truly special. It’s a reminder that even the simplest meals can create lasting memories.
The Pressure Cooker's Promise: My pressure cooker is more than just a kitchen appliance; it's a symbol of empowerment. It gives me the confidence to create complex, flavorful meals without sacrificing valuable time. It allows me to nurture my family with wholesome, homemade food, despite the constant demands of modern life. This pressure cooker beef short rib recipe isn't just a meal; it’s a testament to the possibilities of efficient cooking and the joy of sharing a delicious meal with those you love. It represents a balance I strive for daily – balance between work, family and the simple pleasures of life, like a truly delicious home-cooked dinner.
