The Art of Braising Short Ribs with Pressure Cooking

As I embark on this recipe, I'm excited to share my approach to braising short ribs using pressure cooking. The key to tender and flavorful results lies in the preparation and attention to detail. Let's begin by peeling a whole head of garlic - yes, you read that right, we're not removing the skin! - and add it to the pot along with two bay leaves, some fresh Rosemary and Thyme, and then pour in the braising liquid.

I'm a fan of adding the veggies to the pot first, followed by the liquid, as this prevents splatter and cleanup. This technique may seem old-fashioned, but trust me, it's worth the effort. I add about a cup and a half of beef stock or beef broth, which can be substituted with whatever is available in your pantry. A tablespoon of soy sauce is also added for an extra layer of umami flavor - this is my secret ingredient that takes the dish to the next level.

Before setting the pressure cooker to 50 minutes for bone-in short ribs and 3-3.5 hours for boneless ones, I take a moment to prep my sauce. The liquid left behind in the pot after cooking the veggies will be strained and used to create a pan sauce with all the remaining flavors. This reduction is essential to intensify the flavors.

For the slurry, I mix about half a cup of cold water with two heaping tablespoons of cornstarch. As the liquid reduces down, this mixture is whisked in to thicken the sauce without compromising its flavor. Finally, a teaspoon of soy sauce is added for an extra boost of umami, followed by a pinch of salt to balance out the flavors.

Now that our pressure cooker is ready to go, let's assemble our short ribs with mashed potatoes or risotto rice as the perfect accompaniment. To plate this masterpiece, I'll garnish it with fresh chopped chives and parsley for added color and freshness. And so, we arrive at the moment of truth - the first bite of braised short ribs that will leave you wanting more.

Please take a moment to subscribe to my channel and hit that notification bell so I can keep you updated on new recipes and cooking techniques. The knife may just be for show, but it's an essential tool in this kitchen, and with a little practice, you'll be able to cut through the meat like a pro. And now, let's dig into the magic of braised short ribs - little more than a suggestion, I'm sure!

"WEBVTTKind: captionsLanguage: enwhat's up guys welcome back one of the most common questions I get when I'm out and about is what is my favorite thing to cook and my favorite thing to eat well the answer to that question is today's recipe today I'll be showing you how to make the most delicious braised short ribs you've ever had in your life the short rib happens to be my favorite cut of meat it's perfectly marbled and juicy I'm going to show you guys how to make it super tender and flavorful and we're going to pair it up with some mashed potatoes and who doesn't like mashed potatoes right but before we get into the recipe please take a quick second to subscribe to the channel make sure you hit that Bell to enable notifications as well all right guys meet me in the kitchen let's make it happen first things first let's take a look at these ingredients in the star of the show today my friends is this short rib when you're shopping for short ribs you can find them either bone in or boneless today we're going with bone in what you want to look for is marbling those are the white lines of fat that run throughout the short rib that's going to ensure that they're super juicy and tender and obviously flavorful these are the short ribs we're using today we're also going to go in with some tomato paste some red wine which is optional if you don't drink or you don't want to use any alcohol in your cooking just add more beef stock a whole head of garlic our herbs include rosemary thyme and bay leaves and then we have our mirepoix which is onion celery carrots we're going to beef up the beef flavor with some better than bouillon beef base a little Dijon mustard and a few other ingredients that I'm going to show you guys in just a second so the first step to making delicious short ribs is you got to season them and you want to be generous so we're going down with some kosher salt I like to do this two hours before it's time to cook if you can season them the night before then that's bonus but today we're gonna go two hours before cook time hit them with a generous application of kosher salt on all sides and pop them in the fridge for a couple hours then we'll add the rest of our seasoning in a little bit but you really want to get some salt in there this will give the salt an opportunity to penetrate the meat and get that flavor all the way through all right so after a few hours of being salted in the fridge we went ahead and pulled the short ribs out allow them to come up to room temperature for a few minutes now we got our Skillet nice and hot I'm going in with two tablespoons of avocado oil and it's time to sear these short ribs very important step guys you always want to sear your meat before you braise it that way it gets some color some texture and some flavor so this point I'm going to go ahead and lay in the short ribs press them down to make sure they're making maximum surface area contact with that skillet and do this in batches you don't want to overcrowd your skillet I'm going to do mine four at a time just want to get some color on all sides all right so I like to sear my short ribs on all sides to really get some good color and texture about two to three minutes per side you want it to look golden brown and beautiful like this right here that my friends is a perfect Sear excuse the rhyme and I can't help it so really we're just going to repeat this process for all of our short ribs until they all have some nice color and then we'll add our mirepoix to the skillet now you'll notice earlier we only added salt to the short ribs and the reason for that is all of the other spices that we'll have in our season and will burn up in this hot oil the salt will ensure that our oil doesn't burn too quickly we're going to add plenty of seasoning and flavor to our braising liquid so just salt for the short ribs for now all right my friends we have gone ahead and drained off all but about a tablespoon of that fat the skillet is super hot right now so a quick Pro tip add a little bit of room temperature oil to the skillet and that'll cool off the skillet a little bit that way we ensure our onions carrots and celery don't scorch so we're going to add our mirepoix which is onions carrots and celery if you haven't picked up on that yet and at this point we just want to kind of start to roast them a little bit get the cooking process started we'll start to season this up this is going to become our braising liquid that we're going to pour over the short ribs when they go into our pressure cooker keep it as simple on the seasoning going in with a little bit of all-purpose seasoning or you can use whatever your favorite blend is a little salt pepper garlic onion powder flavors like that work really nicely here all right so once your vegetables start to get some color we're going in with the rest of our ingredients two heaping tablespoons of tomato paste followed by one heaping tablespoon of Dijon mustard any brand will work and then we're going in with a teaspoon or so of better than bouillon beef base concentrated beef flavor pretty high in sodium so go light with it you don't have to get crazy here they do sell a low sodium or reduced sodium version of this for my folks that are trying to watch the blood pressure and we just want to work that in then we'll deglaze with our red wine for my folks out there that don't fool with alcohol you can go in with a little bit of additional beef stock quick reminder guys that all the specific measurements and ingredients for this recipe can be found in the description box below so don't forget to check that out right now your house is gonna be smelling absolutely amazing let me know in the comments what's your favorite comfort food is mine is definitely braised short ribs it's in the top three for me I think arguably it's my favorite food of all time if I'm being honest all right so once we have the tomato paste the Dijon mustard the beef base all of that good stuff in there and coated on those vegetables we're gonna deglaze our Skillet with two cups of red wine I like to use a Cabernet or a Merlot something like that don't use anything super expensive here for those of you again that don't drink two cups of beef broth we're just going to bring that up to a simmer scrape the edges in the bottom and we'll pour this over our short ribs in the pressure cooker all right my friends as you can see we have our beautifully seared short ribs loaded up into our pressure cooker we have our braising liquid ready to go now we're going to add our aromatics so I'm going in with a whole head of garlic no need to remove the skin we're not going to eat that anyway two bay leaves some Rosemary and Thyme and then we're going to add that braising liquid right on top the way I like to do it is to spoon in some of the veggies and then pour the rest of the liquid in there that way you don't get a bunch of splatter all over the place you guys know I'm always trying to save you some cleanup man this smells good foreign and then last but not least we're going in with about a cup and a half of beef stock or beef broth whatever you got laying around will work we can add a little additional seasoning I like to add a tablespoon of soy sauce to mine just for a little umami adds great flavor to the party trust me on this one and then I'm just going to add a little bit more salt and pepper because that beef broth is unsalted if you're using a saltier beef broth you probably can skip this step and then we'll set our pressure cooker for 50 minutes for those of you that do this in the oven you're looking at about I would say three to three and a half hours for bone in at 350 and about two hours or so for boneless all right guys so we just pulled the short ribs out of the pressure cooker if there's any doubt as to whether or not these are tender the bone is coming out super easy guys doesn't get more tender than that some of the bones already fell out of the ribs these are perfectly cooked we'll let them cool for just a second meanwhile I'm going to prep my sauce and then we're gonna plate these up all right so for our sauce we worked really hard to get all this flavor in this pressure cooker we don't want it to go to waste no flavor left behind so I'm going to strain this and then we're going to make a quick pan sauce with all this magic that's left behind in here get yourself about a cup maybe two cups of that Liquid Gold that's it right there folks so for this quick pan sauce the thickening agent is going to be what's called a slurry and a slurry is basically just cold water and cornstarch so here we have about a half cup of cold water to that I'm gonna add two heaping tablespoons of corn starch we're going to reduce the sauce and then right at the end We'll pour in this slurry and you have yourselves a nice thick consistency on your pan sauce to Top This Magnificent short rib platter or plate that we're putting together right here all right so here we have about a cup and a half of those leftover pan drippings from the pressure cooker we're going to bring this up to a boil reduce it down to a simmer let that reduce for a couple minutes and then we'll add in the slurry to thicken It Up season to taste and we'll be ready to plate all right so as you can see we're at a nice rolling boil the sauce is reduced a bit I'm going to turn the heat down to low and then we go in with about a teaspoon or so of soy sauce that's just going to add a little bit of umami and then I'm going to whisk in the slurry and you'll start to notice that the sauce will thicken up beautifully once it's thick enough to coat the back of a spoon you're good to go so as you can see we've got the perfect consistency for our pan sauce here definitely it's coating the back of the spoon now we're just going to hit it with a little salt because that's all that it needs we've got the garlic flavor in there all the veggies from the mirepoix everything is cooked down into that sauce a little salt to taste and this is going to be fantastic on those short ribs all right so as you can see we've plated this up with a nice amount of beautiful mashed potatoes you could serve this up with risotto rice really anything you want going down with two beautiful short ribs and then a little bit of this sauce brace yourself for a trademark money shot say it with me guys looking good oh man now we're to garnish this up with some fresh chopped chive you can use a little parsley if you want to just for a pop of color there you have it my friends braised short ribs and now for the Moment of Truth my favorite dish but before we get into it please take a quick second to subscribe to the channel make sure you hit that Bell so I know notifications as well all right the knife's really just for show guys I can cut this with a spoon look at that oh man little Mash a little short rib a little mesh a little short rib just the way the good Lord intended here goes nothingwhat's up guys welcome back one of the most common questions I get when I'm out and about is what is my favorite thing to cook and my favorite thing to eat well the answer to that question is today's recipe today I'll be showing you how to make the most delicious braised short ribs you've ever had in your life the short rib happens to be my favorite cut of meat it's perfectly marbled and juicy I'm going to show you guys how to make it super tender and flavorful and we're going to pair it up with some mashed potatoes and who doesn't like mashed potatoes right but before we get into the recipe please take a quick second to subscribe to the channel make sure you hit that Bell to enable notifications as well all right guys meet me in the kitchen let's make it happen first things first let's take a look at these ingredients in the star of the show today my friends is this short rib when you're shopping for short ribs you can find them either bone in or boneless today we're going with bone in what you want to look for is marbling those are the white lines of fat that run throughout the short rib that's going to ensure that they're super juicy and tender and obviously flavorful these are the short ribs we're using today we're also going to go in with some tomato paste some red wine which is optional if you don't drink or you don't want to use any alcohol in your cooking just add more beef stock a whole head of garlic our herbs include rosemary thyme and bay leaves and then we have our mirepoix which is onion celery carrots we're going to beef up the beef flavor with some better than bouillon beef base a little Dijon mustard and a few other ingredients that I'm going to show you guys in just a second so the first step to making delicious short ribs is you got to season them and you want to be generous so we're going down with some kosher salt I like to do this two hours before it's time to cook if you can season them the night before then that's bonus but today we're gonna go two hours before cook time hit them with a generous application of kosher salt on all sides and pop them in the fridge for a couple hours then we'll add the rest of our seasoning in a little bit but you really want to get some salt in there this will give the salt an opportunity to penetrate the meat and get that flavor all the way through all right so after a few hours of being salted in the fridge we went ahead and pulled the short ribs out allow them to come up to room temperature for a few minutes now we got our Skillet nice and hot I'm going in with two tablespoons of avocado oil and it's time to sear these short ribs very important step guys you always want to sear your meat before you braise it that way it gets some color some texture and some flavor so this point I'm going to go ahead and lay in the short ribs press them down to make sure they're making maximum surface area contact with that skillet and do this in batches you don't want to overcrowd your skillet I'm going to do mine four at a time just want to get some color on all sides all right so I like to sear my short ribs on all sides to really get some good color and texture about two to three minutes per side you want it to look golden brown and beautiful like this right here that my friends is a perfect Sear excuse the rhyme and I can't help it so really we're just going to repeat this process for all of our short ribs until they all have some nice color and then we'll add our mirepoix to the skillet now you'll notice earlier we only added salt to the short ribs and the reason for that is all of the other spices that we'll have in our season and will burn up in this hot oil the salt will ensure that our oil doesn't burn too quickly we're going to add plenty of seasoning and flavor to our braising liquid so just salt for the short ribs for now all right my friends we have gone ahead and drained off all but about a tablespoon of that fat the skillet is super hot right now so a quick Pro tip add a little bit of room temperature oil to the skillet and that'll cool off the skillet a little bit that way we ensure our onions carrots and celery don't scorch so we're going to add our mirepoix which is onions carrots and celery if you haven't picked up on that yet and at this point we just want to kind of start to roast them a little bit get the cooking process started we'll start to season this up this is going to become our braising liquid that we're going to pour over the short ribs when they go into our pressure cooker keep it as simple on the seasoning going in with a little bit of all-purpose seasoning or you can use whatever your favorite blend is a little salt pepper garlic onion powder flavors like that work really nicely here all right so once your vegetables start to get some color we're going in with the rest of our ingredients two heaping tablespoons of tomato paste followed by one heaping tablespoon of Dijon mustard any brand will work and then we're going in with a teaspoon or so of better than bouillon beef base concentrated beef flavor pretty high in sodium so go light with it you don't have to get crazy here they do sell a low sodium or reduced sodium version of this for my folks that are trying to watch the blood pressure and we just want to work that in then we'll deglaze with our red wine for my folks out there that don't fool with alcohol you can go in with a little bit of additional beef stock quick reminder guys that all the specific measurements and ingredients for this recipe can be found in the description box below so don't forget to check that out right now your house is gonna be smelling absolutely amazing let me know in the comments what's your favorite comfort food is mine is definitely braised short ribs it's in the top three for me I think arguably it's my favorite food of all time if I'm being honest all right so once we have the tomato paste the Dijon mustard the beef base all of that good stuff in there and coated on those vegetables we're gonna deglaze our Skillet with two cups of red wine I like to use a Cabernet or a Merlot something like that don't use anything super expensive here for those of you again that don't drink two cups of beef broth we're just going to bring that up to a simmer scrape the edges in the bottom and we'll pour this over our short ribs in the pressure cooker all right my friends as you can see we have our beautifully seared short ribs loaded up into our pressure cooker we have our braising liquid ready to go now we're going to add our aromatics so I'm going in with a whole head of garlic no need to remove the skin we're not going to eat that anyway two bay leaves some Rosemary and Thyme and then we're going to add that braising liquid right on top the way I like to do it is to spoon in some of the veggies and then pour the rest of the liquid in there that way you don't get a bunch of splatter all over the place you guys know I'm always trying to save you some cleanup man this smells good foreign and then last but not least we're going in with about a cup and a half of beef stock or beef broth whatever you got laying around will work we can add a little additional seasoning I like to add a tablespoon of soy sauce to mine just for a little umami adds great flavor to the party trust me on this one and then I'm just going to add a little bit more salt and pepper because that beef broth is unsalted if you're using a saltier beef broth you probably can skip this step and then we'll set our pressure cooker for 50 minutes for those of you that do this in the oven you're looking at about I would say three to three and a half hours for bone in at 350 and about two hours or so for boneless all right guys so we just pulled the short ribs out of the pressure cooker if there's any doubt as to whether or not these are tender the bone is coming out super easy guys doesn't get more tender than that some of the bones already fell out of the ribs these are perfectly cooked we'll let them cool for just a second meanwhile I'm going to prep my sauce and then we're gonna plate these up all right so for our sauce we worked really hard to get all this flavor in this pressure cooker we don't want it to go to waste no flavor left behind so I'm going to strain this and then we're going to make a quick pan sauce with all this magic that's left behind in here get yourself about a cup maybe two cups of that Liquid Gold that's it right there folks so for this quick pan sauce the thickening agent is going to be what's called a slurry and a slurry is basically just cold water and cornstarch so here we have about a half cup of cold water to that I'm gonna add two heaping tablespoons of corn starch we're going to reduce the sauce and then right at the end We'll pour in this slurry and you have yourselves a nice thick consistency on your pan sauce to Top This Magnificent short rib platter or plate that we're putting together right here all right so here we have about a cup and a half of those leftover pan drippings from the pressure cooker we're going to bring this up to a boil reduce it down to a simmer let that reduce for a couple minutes and then we'll add in the slurry to thicken It Up season to taste and we'll be ready to plate all right so as you can see we're at a nice rolling boil the sauce is reduced a bit I'm going to turn the heat down to low and then we go in with about a teaspoon or so of soy sauce that's just going to add a little bit of umami and then I'm going to whisk in the slurry and you'll start to notice that the sauce will thicken up beautifully once it's thick enough to coat the back of a spoon you're good to go so as you can see we've got the perfect consistency for our pan sauce here definitely it's coating the back of the spoon now we're just going to hit it with a little salt because that's all that it needs we've got the garlic flavor in there all the veggies from the mirepoix everything is cooked down into that sauce a little salt to taste and this is going to be fantastic on those short ribs all right so as you can see we've plated this up with a nice amount of beautiful mashed potatoes you could serve this up with risotto rice really anything you want going down with two beautiful short ribs and then a little bit of this sauce brace yourself for a trademark money shot say it with me guys looking good oh man now we're to garnish this up with some fresh chopped chive you can use a little parsley if you want to just for a pop of color there you have it my friends braised short ribs and now for the Moment of Truth my favorite dish but before we get into it please take a quick second to subscribe to the channel make sure you hit that Bell so I know notifications as well all right the knife's really just for show guys I can cut this with a spoon look at that oh man little Mash a little short rib a little mesh a little short rib just the way the good Lord intended here goes nothing\n"