Just yesterday, I posted my first adventure using a pressure cooker. With a package of short ribs sitting in the freezer, my second pressure cooked meal was merely destiny. Being able to make those ribs in around an hour is a thing of beauty. The thing about pressure cookers is ensuring that you have enough liquid and not too cook the food for too long. While I wait on my cookbook, Cooking Under Pressure (20th Anniversary Edition)
by Lorna Sass, I looked online for some short rib recipes. I found one that looked pretty tasty. The recipe included coffee, wine and stock as the braising liquid, along with ancho chilies. Sadly, I didn’t have these chilies available, so I used some adobo sauce from a can of chiptole chilies. It turned out well, though not spicy like I hoped.
I made some changes to the overall recipe, including a different step after the ribs are done. I also seared the ribs before cooking. This can easily be adapted to non-pressure cookers, using a dutch oven. The braising time is about 3-4 hours. After the ribs were done, I set them aside and reduced the sauce by about half. Since I was eating this on my own, I also placed two ribs into a pan with a few ladles of partially reduced sauced, and finished up the ribs that way. This way, I could baste the ribs with the sauce as it reduced to add some extra flavor.
Based on Recipe from Bitchin Camero
2 pounds bone in short ribs
1 tablespoon canola oil
1 tablespoon adobo chili liquid (from canned chiptole peppers) add more for spicier sauce
1 small yellow onion, diced
2 carrots, cut into wide matched sticks, then cut in half
1 cup brewed coffee
2/3 cup red wine
2/3 cup beef stock
1/4 cup soy sauce
2 tablespoon tomato paste
Set your pressure cooker over medium-high heat. Once oil is hot, sear ribs for about 2-3 minutes per side. When done, set aside on plate.
Lower heat slightly to medium and add onions and carrots. Cook for about 5 minutes, until onions begin to soften.
Add coffee, red wine, stock, soy sauce, tomato paste and chili liquid
Affix the pressure cooker lid. Once the steam valve locks, reduce the heat to medium-low and cook for 45 minutes. Remove from heat and let the steam valve come down on its own, about 10 minutes. Carefully open the lid to avoid steam.
Remove ribs from pot and set aside and tent with foil to keep warm. Heat braising liquid over medium heat and reduce by half, about 10 minutes. Season sauce with salt and pepper to taste. To serve, pour polenta, quinoa or other base in medium bowl. Top with carrots and onions from braise and then add rib. Spoon over the sauce and enjoy!Printable Version