I love a good short rib recipe, but I do not always have three hours. So I decided to use my pressure cooker instead of my dutch oven and the results were amazing. The recipe I am using is from the Food Network, but any braised short rib recipe will work. Just a few modifications and you are good to go.
Original Recipe courtesy of the Food Network
INGREDIENTS1 1/2 (750 ml) bottles Zinfandel
1 1/2 tablespoons olive oil
6 beef short ribs
Salt and pepper
1 1/2 onions, peeled and cut into large dice
1 1/2 carrots, peeled and cut into large dice
1 1/2 stalks celery, cut into large dice
3/4 leek, white part, cut into large dice
9 garlic cloves
4 1/2 sprigs thyme
1 1/2 quarts chicken stock
In a large saucepan, add Zinfandel. Bring to a boil, lower heat, and simmer until reduce by 1/2. Heat olive oil in a large heavy-bottom saute or roasting pan. Season beef short ribs generously with salt and pepper. Brown beef well on all sides, remove, and set aside. Remove all but 1 tablespoon of oil. Add vegetables, garlic, and thyme cook until lightly browned. Using an electronic pressure cooker add all of the onion and vegetable mixture along with the reduced wine, stock and browned short ribs. set the pressure to high and timer to 25 minutes. Once the cooking process has completed, de-pressurize the cooker and remove the lid. Check the ribs for the tenderness you desire. the ribs should be fork tender by now, if not close the lid and add five more minutes to the cooking process. Remove all of the beef short ribs, and strain the cooking liquid. Reduce liquid to a light sauce consistency, add beef short ribs back into the new sauce and gently heat, and carefully remove beef short ribs to a heated platter. Serve with mashed potatoes and garnishes of your choice.