This is the one people ask me about. Short ribs that come out so tender the bone slides out on its own, and almost all of the work happens in the first fifteen minutes.

You brown the ribs properly, soften the vegetables, and then the pressure cooker turns what is normally a three hour braise into fifty minutes.

The pressure cooker was sent to me. Some of the links below are affiliate links and I may earn a small commission.

Ingredients

• 6 beef short ribs
• 1 cup red wine, Cabernet or Merlot
• 1 cup beef broth
• 1 onion
• 2 to 3 carrots
• 2 to 3 stalks of celery
• 2 bay leaves
• A few sprigs of fresh thyme
• 1 Tbsp soy sauce
• 1 Tbsp brown sugar
• Salt, black pepper, garlic powder, onion powder
• Oil for the skillet

How to make them

1. Season the short ribs with salt, pepper, garlic powder and onion powder.
2. Heat a skillet until it is properly hot and brown the ribs, 3 to 5 minutes a side, until they have real color on them. Work in batches so the pan stays hot.

3. Sauté the onion, carrots and celery until they take on some color too.

4. Move the ribs and the vegetables into the pressure cooker. Add the red wine, beef broth, soy sauce, brown sugar, bay leaves and thyme.

5. Cook on high pressure for 50 minutes.
6. Turn it off and let it sit for 15 minutes before you open it. The pressure comes down on its own and the ribs keep cooking while it does.
7. The bone should slide out with no resistance at all. That is how you know.

A few notes

• The browning is the whole flavor. It is the one step worth being patient with. Pale ribs going into the cooker come out tasting flat no matter what else you put in there.
• Do not crowd the skillet. Too many at once drops the heat and they steam instead of browning. Two or three at a time.
• The 15 minutes at the end is not waiting around. Letting the pressure come down on its own is part of the cooking. Releasing it fast makes the meat seize up.
• No wine is fine. Use another cup of beef broth instead and the ribs are still excellent.
• The bone test beats the clock. If the bone does not slide out, close it and give it another few minutes.
• Serve them over mashed potatoes and spoon the liquid from the pot over the top.

What I used

Kochstelle 8 quart stainless steel pressure cooker
This is what the ribs are cooked in. It was sent to me and it has stayed on my stove since. It is heavy in the right way, the lid locks with real weight to it, and the little red pin pops up so you know exactly when it is up to pressure.