Pomegranate-Braised Boneless Beef Short Ribs (Pressure Cooker)

5.0
( 2 reviews )
Review
Cooking Mode
13
Ingredients
15m
Prep Time
60m
Cook Time
1h 15m
Ready In

Recipe: #21357

October 17, 2015

Categories: Ribs - Beef, Short Ribs, Pacific Northwest, more

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"This is out of the "American Test Kitchen" pressure cookbook. Pressure level is HIGH and release is NATURAL. Use 6-8 quart pressure cooker...you can substitute bone-in short ribs 6 (12 ounce) make sure to trim the fat and increase pressurized cooking time to 1 1/2 hours."

Original is 6 servings
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Ingredients

Nutritional

  • Serving Size: 1 (435.5 g)
  • Calories 688.4
  • Total Fat - 44.3 g
  • Saturated Fat - 17.8 g
  • Cholesterol - 156.1 mg
  • Sodium - 308.3 mg
  • Total Carbohydrate - 19.5 g
  • Dietary Fiber - 0.6 g
  • Sugars - 14.9 g
  • Protein - 47 g
  • Calcium - 39.1 mg
  • Iron - 5.2 mg
  • Vitamin C - 13.3 mg
  • Thiamin - 0.3 mg


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Step by Step Method

Step 1

Cook bacon in pressure-cooker pot over medium-high heat until browned and crisp, about 3 minutes. Stir in onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in pomegranate juice, brown sugar, orange zest, juice, and thyme. Using wooden spoon, scrap up all browned bits stuck on bottom of pot. Pat short ribs dry with paper towels, season with salt and pepper, and nestle into pot.

Step 2

Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain high pressure.

Step 3

Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

Step 4

Transfer short ribs to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Strain sauce into fat separator, let sit 5 minutes, then pour defatted sauce back into now-empty pot. Whisk vinegar and cornstarch together, then whisk into sauce and simmer over medium heat until thickened and measures 1 1/2 cups, about 15 minutes. Off heat, whisk in butter and season with salt and pepper to taste. Serve sauce with ribs.

Tips


  • Foil
  • Fat separator

2 Reviews

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ForeverMama

Lovely tasting dish! However, I cooked it using a crockpot because it was a set-it-and-forget it type of day and it came out lovely. Because of the astronomical cost of beef short ribs where I would have spent 45ish dollars to feed a family of 5, opted to use chuck on bone cut on the thin side to mimic short ribs. Tasty and luxurious sauce and placed back some of the onions and bacon to give it a bit of texture and flavor. I want to also make it using a pressure cooker to see if there is much of a difference (an Instant Pot is on my Christmas list). Thumb up, Teresa, and thanks for sharing.

5.0

review by:
(11 Dec 2022)
JostLori

Excellent short ribs! And that sauce is to die for! One-pot cooking if using the instant pot. I only set for 32 minutes and thought the ribs were a bit overdone, and next time I'll use the bone-in ribs out of personal preference. We also added back the onion/bacon that was strained out of the sauce (after taking the pics) and that gave it an even greater flavor boost. This will definitely be a family favorite!

5.0

review by:
(14 Mar 2021)
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