The latest craze is cooking anything humanly possible in the Instant Pot. Well folks all me to satiate your hunger for new recipes. This classic dish usually takes hours to prepare for optimal results. In this version we have your total cooking time down to about 45 minutes!! I know it’s insane!

Due to the preferences of my other half, I used boneless country spare ribs for our dinner. However, the traditional style short ribs, bone-in, result in a more flavorful final product. Traditionally you would also train the liquid and discard the veggies used in production. It would then be thickened with a roux. I hate wasting anything that has some nutritional content, so I choose to purée everything and adjust seasoning. The final results are scrumptious and give a little more to the finished sauce.

I highly recommend that you mise en place, prepare, all of your ingredients before you begin cooking. This will make the whole execution seamless. You also won’t be scrambling to get things done while searing.

Pressure Cooker Braised Short Ribs

2 Lbs Short Ribs, can be substituted with spare or country ribs

¼ AP Flour

Salt and Pepper

¼ Cup Olive Oil

2 Medium Onions, small dice

3 Stalks Celery, small dice

3 Carrots, peeled and small diced

2 Roma Tomatoes, small diced

3 Cloves of Garlic, minced

2 Sprigs Fresh Rosemary

1 Cup of Dry Red Wine

4 Cups Beef Stock

Procedure:

1. In the pot of the electric pressure cooker, heat the oil on the browning or high sauté feature.

2. While the oil is heating, season the ribs with salt and pepper and lightly dredge in the flour.

3. Working in batches, brown the ribs on all sides and drain on paper towels. Set aside for now.

4. Add the onions and carrots to the pot of the pressure cooker. Sweat down the mixture until the onions are translucent and beginning to lightly brown.

5. Add the celery, garlic, and rosemary. Sauté for 3 minutes. Add the tomatoes and sauté another 2 minutes.

6. Deglaze the mixture with the red wine and simmer until the alcohol cooks out 2- 5 minutes.

7. Add the stock and adjust the seasoning with salt and pepper. Place the prepared ribs into the liquid and allow the mixture to come back up to a simmer.

8. Cancel the current setting on the cooker and set it for 25 minutes at High Pressure. Lock the lid and allow to cook. Once finished cooking, allow the pressure to release naturally for ten minutes.

9. Once depressurization occurs, remove the cooked ribs from the liquid. Do so very gingerly, you want whole ribs to come out of the cooker. Place the liquid into a blender and blend until completely smooth. Return the sauce to the cooker and check flavor.

10. Add a few splashes of Worcestershire sauce to the sauce and place the ribs back into the sauce on the keep warm setting.

Let’s have one more look at it all done, it looks just peachy!!