Although this recipe isn't ready in 30 minutes for a weeknight you can still prepare it considerably faster in the pressure cooker.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 CHEF iQ | 2020-10-15 18:00:11 |  1,852 Views |
Simple Pressure Cooker Recipe: Red Wine Braised Short Ribs
Serious Mealtimes / Vicky Wasik
This pressure cooker version of the classic red wine braised beef short ribs delivers absolutely perfect results but in less time. The traditional version of this recipe normally takes about three hours to fully tenderize the beef; here we do it in about 45 minutes. After that it’s all the same: reduce the braising liquids (and also the port wine that gives the sauce its final glossy perfection) thicken it up a bit and serve as desired. We recommend mashed potatoes polenta or some good crusty bread. You can even remove the bones and shred the beef in the finished sauce to make an absolutely wonderful sauce for fresh tagliatelle or pappardelle pasta.
I developed this recipe while working on a classic stovetop version. The pressure cooker saves some time which is always welcome but it doesn’t turn this recipe into a 30-minute weeknight meal.
