Pressure Cooker Short Ribs
While eating short ribs is not an everyday thing, they are definitely a favorite in our house for special occasions. Christmastime is usually my favorite time to share these, but now that we have a recipe for pressure cooker short ribs (rather than the 3+ hours it takes in the oven), I have a feeling they may be happening a little more frequently.
The Difference Between Short Ribs and Baby Back Ribs
We love baby back ribs. In fact, these Pressure Cooker Baby Back Ribs were one of our first recipes. So, when I announced I was making pressure cooker short ribs, my wife asked how short ribs were different than baby back ribs. (Clearly I need to cook short ribs for her more often!)
Short ribs are literally a whole different animal. Baby back ribs are pork, coming from the “loin” section of the pig. Short ribs are beef, coming from the “plate”, or lower chest region, of a cow. Both are delicious, but we generally consider short ribs a “special occasion” recipe, as they can be a bit pricier than baby back ribs.
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Pressure Cooker Short Ribs
The most amazing short ribs with a rich and flavorful sauce.
- 4 lbs. beef short ribs
- 2 tsp. sea salt
- 1 tsp. black pepper
- 2 Tbsp. olive oil
- 6 oz. tomato paste
- 2 cups red wine
- 1 cup yellow onion roughly chopped
- 1 head of garlic sliced in half
- 8 thyme sprigs
- 1 rosemary sprig
- 1 cup beef stock
- 4 bacon slices
- 8 oz. baby bella mushrooms quartered
Season short ribs generously with salt and pepper.
Turn on sauté setting on pressure cooker. Once hot, add 2 tablespoons of olive oil and sear short ribs on all sides (except bone side). Do this in a few batches. If you put too many in the cooker at once, it will not stay hot enough to sear them well. You really want a lot of color on them, so take your time. This took me about 15-20 minutes, but it's worth it. Otherwise, your meat will be gray and look sad.
After done searing all the meat, DO NOT clean out the bottom! You want all that flavor to go into your sauce. Add the tomato paste directly to the pot and mix around for about 30 seconds. This is called "cooking out" the paste. It really needs this step since it's been sitting in a can for who knows how long.
Add wine, onions, garlic, thyme, and rosemary. Bring it up to a boil and let cook for at least 5 minutes, gently scraping up all the brown bits from the bottom of the pot.
Add beef stock to pot and carefully place short ribs in the sauce. They should be about 3/4 covered in sauce, but not submerged. Set manual timer for 40 minutes at high pressure. Once cook time is complete, allow pressure to release naturally.
After short ribs are finished cooking, carefully remove them to a serving (or holding) dish. Pour remaining sauce through a fine mesh strainer into a large bowl. Skim off as much of the fat as possible to make the most appealing sauce to pour over your short ribs, mushrooms, and bacon.
Meanwhile – add bacon to hot pan and cook over medium-high heat.
Once bacon is almost crispy, add mushrooms and cook for 2-3 minutes. You don’t want to overcook the mushrooms here, just enough that they become tender – but still have a firm texture.