Braised short ribs
Try this modified 'pressure cooker' technique to make tender braised ribs in less than 2 hours.
Short Ribs? Wow!Skip to next paragraph
Three Many Cooks
Veteran cookbook author, Pam Anderson, and daughters, Maggy and Sharon, believe that just about anything worth being part of happens in the kitchen. Each week they share their thoughts about recipes, cooking, eating, and anything that comes with it (which in their world, is just about everything). There are three cooks in their kitchen. Sometimes that’s too many, but usually it’s just right.
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Short ribs are hot right now. Apparently the word “wow” has been used to describe them so many times there’s a whole google category called “short ribs wow.” I get it. Short ribs are wow in every way – their rich flavor, succulent texture, their ease in preparation.
If you follow my modified pressure cooker technique, they are done in just 1-1/2 hours or half the usual cooking time. And check out this week’s video, you’ll see how easy they are to make.
So make a batch of short ribs one of these busy holiday weekends. Have some friends over and wait for the “wows.” Or serve it for Sunday supper knowing you’ve got a heat-and-serve meal ready to go later in the week.
Braised Short Ribs
12 short ribs (about 3-1/2 pounds)
1 tablespoon olive oil
Salt and ground black pepper
1 large onion, cut into medium dice
3 garlic cloves, minced
2 teaspoons dried thyme leaves
3 tablespoons flour
1-1/2 cups each: red wine and chicken broth
1 can (14.5 ounces) petite diced tomatoes
Adjust rack to lower-middle position and heat oven to 450 degrees F. Toss short ribs evenly with oil and a light sprinkling of salt and pepper.
Meanwhile, heat a heavy-bottomed Dutch oven or soup kettle over medium-high heat. Working in 2 batches to avoid overcrowding, add short ribs to hot pan. Cook each batch, turning only once, until well browned on each side, 5 to 6 minutes.
Drain all but 1 tablespoon of the fat from the pan. Add onion; sauté until lightly brown and translucent, about five minutes. Add garlic and thyme; sauté until fragrant, about a minute. Stir in flour, then wine, followed by chicken broth and tomatoes. Return short ribs to the pot and bring to a simmer.
Place a sheet of heavy-duty foil over pot. Use a potholder to press down foil so that it touches stew. Seal foil completely around edges. Place lid snugly on pot. Place pot in oven and cook until ribs are fall-off-the-bone tender, about 1-1/2 hours.
To watch a related video, click here.
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