Pressure Cooker Porcini and Tomato Beef Short Ribs for the week
- Yield 6 servings
- Prep 15 minutes
- Cook 45 minutes
- Total 1 hour
Pressure Cooker Porcini and Tomato Beef Short Ribs for the week sits in the Beef section of Regbie. The card serves 6 servings. Plan on 1 hour from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 6 servings
- 5 pounds beef short ribs, cut into 3- to 4-inch segments
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1/2 ounce dried porcini mushrooms
- 1 cup water
- 1 tablespoon ghee or fat of choice
- 1 large onion, chopped medium
- 2 celery stalks, chopped medium
- 6 cloves of garlic, peeled and smashed
- 1 cup marinara sauce
- 1/2 cup bone broth
- 2 tablespoon balsamic vinegar, divided
- 1/4 cup minced Italian parsley
Method
Salt the short ribs liberally with salt and pepper. (If you’d like, you can do this step the night before and store the seasoned ribs in the fridge.)
Take out your pressure cooker or Instant Pot, and melt the ghee or fat over medium a hot burner. Sear the ribs in batches until well browned and move them to a platter.
While the ribs are browning, chop up the veggies and toss the onions, carrots and celery into the empty pot.
Lower the heat to medium, season with salt and pepper, and sauté the vegetables until softened.
Turn the dried porcini mushrooms into the pot along with the garlic. Whisk the pot for one minute.
Tip in in the marinara sauce, broth, and 1 tablespoon of the balsamic vinegar.
Tip in the ribs back into the pot, mixing well.
Increase the heat to high and bring the stew to a boil. Lid the pressure cooker with the lid and let the contents come to high pressure.
Once the pot reaches high pressure, decrease the heat to low and maintain on high pressure for 30 minutes. Then, take the pot off the heat and let the pressure come down naturally (10-15 minutes).
When the pressure is released, add the remaining tablespoon of vinegar, check for seasoning, and top with minced parsley. You can eat the stew right away, but the cook think it tastes much better after the flavors have had a chance to meld overnight in the fridge.
Kitchen notes
- To reheat the stew, dump it in a pot, and bring to a boil.
- Gently bubble the stew for at least 20 minutes and top with minced parsley.
