Pressure Cooker Beef Short Ribs with Balsamic Reduction
Fall-apart tender beef short ribs seared and pressure cooked with caramelized vegetables, tomato paste, and balsamic vinegar. A cornstarch slurry thickens the pan sauce into a rich glaze. Ready in under an hour with minimal hands-on time.
Ingredients
- 2 ½ pound beef short ribspork short ribs1:1similar cook time and texture
4
- 2 teaspoon kosher salt
- 1 ½ teaspoon ground black pepper
- 1 tablespoon garlic powder
- 2 ½ tablespoon olive oil
- 1 cup beef stock
- ¼ cup balsamic vinegar
- 1 onion, chopped
- 2 carrot, chopped
- 1 portabella mushroom capcremini mushrooms0.5 cup chopped
adds earthiness
- 6 ounce tomato paste
- 3 tablespoon cornstarch
- 3 tablespoon water
- salt, to taste(optional)
- ground black pepper, to taste(optional)
- fresh parsley, to taste(optional)
Instructions
- 1
Season all sides of short ribs with kosher salt, ground black pepper, and garlic powder.
- 2
Set pressure cooker to sauté at 375 degrees F. Add olive oil and sear all sides of ribs until golden brown. Remove and set aside.
- 3
Pour balsamic vinegar and beef stock into pot and deglaze by whisking up browned bits from bottom.
- 4
Add ribs back along with chopped onion, chopped carrot, portabella mushroom cap, and tomato paste. Stir until tomato paste dissolves.
- 5
Pressure cook on meat function for 30 to 40 minutes.
- 6
Allow ribs to sit for 15 minutes before releasing pressure. Remove ribs and skim fat from cooking liquid.
- 7
Whisk cornstarch and water together until smooth.
- 8
Set pressure cooker to sauté and bring liquid to boil. Stir in cornstarch mixture. Taste and adjust seasoning with salt and pepper. Return ribs and cook on low sauté heat for 5 minutes.
- 9
Garnish with fresh parsley and serve.
Tips
Allow 15-minute natural pressure release to keep ribs tender and prevent them from becoming tough.
Searing ribs at the stated temperature creates fond that deepens the sauce flavor when deglazing.
Good to Know
Cover and refrigerate up to 4 days. Reheat gently on sauté setting or stovetop.
Prepare through step 5. Cool, cover, and refrigerate up to 2 days. Thaw in refrigerator and proceed with step 6.
Serve over egg noodles, rice, or mashed potatoes.
Common Mistakes
Skip the 15-minute rest after pressure cooking to avoid tough, stringy ribs.
Omit deglazing to miss the caramelized fond that adds depth to the sauce.
Substitutions
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