(Wine-Free) Braised Short Ribs

If one thing has become evident to me from posting recipes on this blog, it is that I love braising meat in the pressure cooker.  As I’ve said before, I think pressure cooking is awesome because it (1) maintains nutritional content of food and (b) saves a ton of time.  Perhaps my favorite of the braised meats are short ribs.  They taste even better a day or two after sitting in their super-flavorful braising liquid, making them a perfect make-ahead meal.  The instructions below give alternate options for non-pressure cooking, but I find that food just does not get the same depth of flavor without extra hours upon hours in the kitchen without the Fagor.

Servings: 3-4
Prep Time: 10 minutes
Cook Time: 80 minutes


  • 2 lbs short ribs (yields about 6-8 oz servings, depending on the meat to bone ratio)
  • Sea Salt and Black Pepper
  • 1/2 T macadamia oil
  • 1 red onion, peeled
  • 1 carrot, peeled
  • 3 stalks celery
  • 15 mushrooms
  • 3 garlic cloves, peeled
  • 3-4 sprigs parsley
  • 2 sprigs rosemary
  • Green Leek tops (optional)
  • 5 c beef stock


(1) Heat the macadamia oil in the pressure cooker (or a large stockpan).  Salt and pepper the short ribs and brown on all sides, about 5-7 minutes per side. (If you’re making this in the oven instead of the pressure cooker, preheat your oven to 350).


(2) While the short ribs are browning, use your chopper (or your knife if you’re less lazy than me!) to chop the red onion, carrot, celery, mushrooms, and garlic.


(3) Add the vegetables to the pan and cook until tender and browned, about 15-20 minutes, stirring occasionally.


(4)   Add additional salt and pepper, as well as the parsley and rosemary.  I threw the green part of a few leeks for extra flavor (and, because they go bad if I forget to use them). Cook for an additional 2-3 minutes.


(4) Add the stock and bring to a boil.


(5) Once at a boil, put the top on the pressure cooker on Level 2 (or transfer to the oven) and cook for 65 minutes (or for 3.5 hours in the oven, basting occasionally).  The meat will be (literally) falling off the bone when done.


I pour my basting liquid over the meat once it cools so that the meat can continue to get more flavorful over the course of the 3-4 days it takes me to eat it!  I wait about 30-45 to pour it over the meat because it is super hot after 65 minutes in the pressure cooker and I don’t want the meat to keep cooking.

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