Beast Braised Short Ribs

“The Beast” goes crazy over braised short ribs. The way the beef just falls apart and melts in your mouth is so satisfying. But what is braising? Braising is a combination cooking techniques. The two methods used are wet and dry heat. Generally you would first sear or sauté your food over a high heat. Then you would cook the food in a covered pot for a long period of time over a low heat in a braising liquid. The recipe below is for my “Beast Braised Short Ribs” with red wine and baby bella mushrooms.

However with the renewed popularity with pressure cookers, you can dramatically cut down the cooking time for a dish like the one I offer you today. The entire dish was made in a pressure cooker. Cooking time will vary if made in a slow cooker or in a stock pot. The beauty of this wonderful dish is that you can make it ahead of time and simply heat it on the stove in a pot before serving. I decided to serve it over creamy polenta accompanied by sautéed spinach sautéed with garlic and olive oil.

Ingredients

  • 3 Lbs. Boneless short ribs
  • 2.5 Lbs. Baby Bella Mushrooms sliced
  • 3 Slices of bacon chopped
  • 1/2 of a red onion chopped
  • 3 Tbsp. butter
  • 1 Cup of red wine
  • 1/2 Cup of beef broth
  • 1 Tsp. of dried sage
  • 2 Tsp. of dried thyme
  • 2 bay leaves
  • 1/2 Tsp. of black pepper
  • 1/2 Tsp. kosher salt
  • 1 Tbsp. all purpose flour

Directions

  • Pre-heat the pressure cooker
  • Sauté the one and a half tablespoons of butter for about thirty minutes. Be careful not to let the butter burn (Set the remaining butter aside for now)
  • Add and sauté the bacon until it’s crispy. Approximately four minutes
  • Remove the bacon and set aside in a large bowl
  • Add the short ribs and sear on all sides for about ten minutes. Remove them and set them aside in the bowl with the bacon. You may have to sear the short ribs in batches depending on the size of your pot
  • Add the onion and cook until soften stirring frequently. About four minutes.
  • Add the mushrooms and sauté until the mushrooms cook down, stirring frequently. About seven minutes
  • Pour in the red wine and deglaze the bottom of the pot
  • Pour in the beef broth
  • Add the thyme, sage, bay leaves, salt and pepper and stir all together
  • Add the bacon and short ribs back to the pot
  • Put the cover on the pressure cooker and cook on high for one and a half hours
  • Turn off the pressure cooker and allow the steam to vent. This will take approximately twenty to thirty minutes
  • Using a slotted spoon, remove the short ribs, bacon and mushrooms and put on a serving platter and cover with tin foil
  • Heat the pot then add the remaining butter and flour and mix well to avoid clumping
  • Pour sauce over the short ribs and serve

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