Pressure Cooker Beef Short Ribs with Mushroom Gravy
In short: Bone-in beef short ribs browned, then pressure cooked for 45 minutes in red wine and stock until tender, with a rich mushroom gravy. It takes about 1 h 55 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 1 h 35 min
- Total
- 1 h 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Beef short ribs normally need three hours in the oven, but a pressure cooker gets them to the same fall-off-the-bone tenderness in about an hour of cooking. Browning the ribs first builds flavor, and the mushrooms and red wine give the gravy depth. The rich meat is best with something plain to soak up the sauce, such as mashed potatoes, polenta or buttered noodles. Skim the fat before serving for a cleaner-tasting gravy.
Instructions
- Season the ribs on all sides with the salt and pepper. Set the pressure cooker to its sauté function and heat the oil.
- Brown the ribs in two batches for 3 to 4 minutes per side until deeply colored. Move them to a plate.
- Add the onion and mushrooms to the pot and cook for 5 minutes. Stir in the garlic and tomato paste for 1 minute.
- Pour in the wine and scrape up the browned bits from the base. Let it bubble for 2 minutes, then add the stock, thyme and bay leaves.
- Return the ribs to the pot. Close and lock the lid, set the vent to sealing and cook at high pressure for 45 minutes.
- Let the pressure release naturally for 15 minutes, then release any remaining pressure. The meat should be tender enough to pull from the bone.
- Lift out the ribs. Skim the fat from the gravy, switch back to sauté, stir in the cornstarch mixture and simmer for 3 to 4 minutes until thickened. Serve the ribs with the gravy.
Tips
- Chill the cooked gravy for an hour and the fat sets in a layer that you can lift off in one piece.
- Boneless short ribs need only 35 minutes at high pressure. Large, thick bone-in ribs may need 50.
Questions and answers
Why use natural release for beef ribs?
A slow release keeps the meat from tightening and losing moisture. Releasing pressure at once can make braised meat tougher.
Can I make short ribs ahead?
Yes. They taste even better the next day. Refrigerate the ribs in the gravy for up to 4 days and reheat gently on the stove.
What can I use instead of red wine?
Use extra beef stock with a tablespoon of red wine vinegar or balsamic vinegar for acidity.
How long does it take to make Pressure Cooker Beef Short Ribs with Mushroom Gravy?
About 1 h 55 min in total: 20 min of preparation and 1 h 35 min of cooking.
How many calories are in Pressure Cooker Beef Short Ribs with Mushroom Gravy?
About 620 kcal per serving, with 46 g of protein, 12 g of carbohydrates and 42 g of fat. These values are estimates.
Nutrition per serving
| Calories | 620 kcal |
|---|---|
| Protein | 46 g |
| Carbohydrates | 12 g |
| Fat | 42 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
