Pressure Cooker Short Ribs and Mushrooms Recipe

Name: Pressure Cooker Beef Short Ribs and Mushrooms
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 8
Ingredients: 3 pounds beef short ribs; salt and freshly ground black pepper; 1 tablespoon extra virgin olive oil; 2 medium onions (peeled, halved, sliced); 6 to 8 ounces mushrooms (thickly sliced); 4 small to medium cloves garlic (crushed, chopped); 1 1/2 pounds small (2 to 3 inch) round red, round white, or new potatoes; 1 1/2 cups beef stock; 1/2 cup dry red wine (such as cabernet or pinot); Optional: 2 tablespoons flour

Prep: 15 mins

Cook: 65 mins

Total: 80 mins

Servings: 6 to 8 servings

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It's hard to believe you can have a complete meal with tender, melt-in-your-mouth beef short ribs in less than 1 1/2 hours from start to finish, but a pressure cooker handles the task with ease.

Thicken the sauce with a little flour or serve with the strained and defatted liquids.

The ribs were cooked in an electric pressure cooker similar to the Instant Pot. A nonelectric pressure cooker could be used as well, just follow the manufacturer's instructions. The ribs may also be prepared and cooked on the stovetop in a covered Dutch oven.

3 pounds beef short ribs
Salt, to taste
Ground black pepper, to taste
1 tablespoon extra-virgin olive oil
2 medium onions, halved and sliced
6 to 8 ounces mushrooms, thickly sliced
4 small to medium garlic cloves, crushed and chopped
1 1/2 pounds new potatoes
1 1/2 cups beef stock
1/2 cup dry red wine, such as cabernet or pinot noir
2 tablespoons all-purpose flour
3 to 4 tablespoons cold water

Gather the ingredients.
Sprinkle the short ribs with salt and pepper.
In the pressure cooker or in a separate skillet or sauté pan over medium-high heat, sear the beef ribs in the olive oil on all sides. Remove and set aside.
Add the onions and mushrooms to the pan and cook until the onions are lightly browned and softened. Add the garlic and cook for 1 minute longer.
Combine the onion mixture and ribs in the pressure cooker. Top with the potatoes and sprinkle lightly with salt and pepper.
Combine the beef stock and wine; pour over all.
Bring the pressure up to high and cook for 50 minutes. Unplug and let the pressure come down naturally before removing the cover, about 15 to 20 minutes.
Transfer the ribs and vegetables to a platter and keep warm.

Sauce (Optional)

Put the liquids in a gravy separator and discard the fat. Serve with the short ribs and potatoes or thicken the sauce.
If a thicker sauce is desired, bring the liquids to a simmer in a saucepan or in the cooker.
Combine 2 tablespoons of flour with 3 to 4 tablespoons of cold water and mix until smooth. Add to the simmering broth. Cook, stirring, until thickened. Serve the sauce with the short ribs.

Stovetop

Follow the first 3 steps and arrange the ribs, onion mixture, and potatoes in a heavy Dutch oven.
Cover and bring to a boil. Reduce heat to maintain a simmer; cook for about 2 1/2 to 3 1/2 hours, or until the short ribs are very tender.
Continue with sauce, if desired.

Tip

Waxy boiling potatoes hold up well in this dish. Use red-skinned potatoes, Yukon Gold, new potatoes, or round whites.

Nutrition Facts (per serving)
590	Calories
40g	Fat
9g	Carbs
46g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	590
% Daily Value*
Total Fat 40g	52%
Saturated Fat 17g	87%
Cholesterol 170mg	57%
Sodium 285mg	12%
Total Carbohydrate 9g	3%
Dietary Fiber 1g	5%
Total Sugars 2g
Protein 46g
Vitamin C 5mg	23%
Calcium 41mg	3%
Iron 6mg	31%
Potassium 738mg	16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.