Pressure Cooked Beef Short Ribs

Now that I am addicted to the pressure cooker, I figured why not take an eight hour braise and turn it into a 45 minute dinner. Well, with bringing it up to temp and letting the pressure drop, it took about an hour and fifteen minutes, which isn’t bad at all for cooking a tough piece of beef. For this dinner I chose an Italian theme with some homemade pasta and pesto that I brought back from Italy, along with a nice 25 year aged Balsamic of Modena.

Beef Short Ribs

3ea 3-Bone Short ribs, cut into one bone pieces, 9 individual bones total


AN Fennel Pollen(or Ground Fennel Seed)


1ea Leek (white part only)

1ea Fennel Bulb (bulb only, not green part)

1ea Parsnip

1 handful Fresh Parsley

3ea Plum Tomatoes


1/2C Oregon Pinot Noir (or your favorite Pinot Noir)

AN Water

  • After the ribs have been cut down to single bone portions, heavily season them with salt, pepper, and fennel pollen.
  • Cut all of the vegetables to the same size.
  • In a heavy bottom pan, over moderate heat, sear the ribs on the meat sides until brown.

Searing all sides of the Beef

  • Remove ribs and add the vegetables, cook until they begin to get soft.
  • Add the pinot noir and remove from the heat.
  • Ensure that your pressure cooker is cleaned and ready to use.
  • Add the vegetables first, followed by arranging the ribs on top.
  • Add enough water to come up the bone but no further.

Some of the pieces might get submerged based on their size.

  • Turn the heat on high, place the lid on the pressure cooker without the weight, and lock the lid.
  • Once steam begins to flow out of the pipe where the weight goes, set the timer for 8 minutes.  Let the cooker steam out for the full 8 minutes.
  • Add the weight and once the pressure gauge reads 15psi set your timer for 45 minutes.
  • After the 45 minutes, remove the pot from the stove and let the pressure come down on its own, this is key to having a very intensely flavored stock.
  • Once the pressure is at zero, remove the lid and enjoy!

After 45 minutes of cooking the meat barely stayed on the bone.

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