Pressure Cooker Beef Short Ribs With Red Wine and Chile

By Melissa Clark

Pressure Cooker Beef Short Ribs With Red Wine and Chile
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
4(2,061)
Comments
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Prunes are the secret ingredient in this recipe. They practically disappear during cooking, leaving behind their complex sweetness. This recipe was meant for a 6- to 8-quart electric pressure cooker, but to use a stovetop pressure cooker, just cook the ribs a few minutes less than you would if using an electric one. You could also bake this in a covered Dutch oven at 325 degrees for 3 hours. In any case, it is easiest to make the day before, chill it, then skim the fat off the top. Serve this with polenta or mashed potatoes.

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Ingredients

Yield:6 servings
  • 2teaspoons kosher salt, more as needed
  • 1teaspoon coriander powder
  • 1teaspoon ground black pepper
  • 3 to 4pounds bone-in beef short ribs
  • 1tablespoon olive oil or other fat (like bacon fat or duck fat), more as needed
  • 3leeks, whites only, chopped
  • 2large fennel bulbs, diced
  • 4garlic cloves, minced
  • 1tablespoon chipotle chile powder
  • 1tablespoon tomato paste
  • 1cup dry red wine
  • ½cup pitted prunes, diced
  • Fennel fronds or sliced scallions, or both, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

1190 calories; 99 grams fat; 43 grams saturated fat; 0 grams trans fat; 45 grams monounsaturated fat; 4 grams polyunsaturated fat; 28 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 41 grams protein; 886 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    If time permits, rub salt, coriander and pepper all over beef and let marinate in refrigerator for 1 hour, or, ideally, overnight.

  2. Step 2

    Set electric pressure cooker to sauté function and add oil (or use a large skillet on the stove over medium-high heat). Sear beef until evenly browned on all sides, about 2 minutes per side. You’ll probably have to do this in batches. Transfer to a plate as the pieces brown. Or if using a skillet, transfer them to pressure cooker.

  3. Step 3

    Add leeks, fennel and pinch of salt to hot pan and cook until soft, about 8 minutes, then add garlic, chile powder and tomato paste; cook until fragrant, 1 to 2 minutes. Pour in wine. Add prunes and beef (or add prunes and fennel-wine mixture to the meat in the pot).

  4. Step 4

    Cover, then cook for 35 minutes on high pressure. Manually release pressure. If sauce seems thin, pull out beef pieces and reduce sauce using sauté function. Serve with fennel fronds or scallions, or both, for garnish.

Tip
  • After searing meat in Step 2, you can transfer all the ingredients to a slow cooker, and cook on high for 3 to 4 hours, or low for 6 to 8 hours.

Ratings

4 out of 5
2,061 user ratings
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Comments

Jimmy G

This is a very flavorful dish, but it was tough as shoe leather after the 35 min. I put it back in for another 15 min. and it was perfect. Punch in 50 min. when you make this dish and you won't be disappointed! This is going in my regular rotation.

Lance G

If by manual release she means let the steam out right away, I found that short changes the cooling time and my ribs were tough from not enough time. I should have let the steam release on my pressure cooker on its own. I took the meat out as she said to reduce the sauce right at 35. In my estimation, the meat needs more time to be truly tender.

Susan

With meat one should always use the natural release--let the pressure cooker sit until the lid unlocks of its own accord. I have a much simpler recipe from Practical Paleo, which is pretty much beef short ribs, seared, a can of tomato sauce, a half cup of balsamic vinegar, some smashed garlic cloves and four medjool dates. My spouse liked the sauce so much he saved the leftover sauce for a dish of pasta.

Ku

Made this with dates instead of prunes and added mirepoix because I doubled the meat but didn’t have enough fennel and leeks to double. Excellent and now I don’t have to figure out what to do with half a bag of prunes.

EM

Meh, unfortunately. The chile didn't really come through for me, although I got the sweetness of the prunes. More of a regular 'stew made with red wine flavor.' I'd punch up the seasoning if I were to do it again. Agree that 35 mins is not enough; I also cooked for an additional 15.

Virginia

Another BIG vote for extended cooking time. After 35 minutes and quick release, the meat was delicious, but way too much chewy connective tissue. It was also already falling off the bone, so I'm not sure how much it would change the presentation to have boneless short ribs. If I make it again, I will also do what another commenter suggested and dredge the pieces in flour to help thicken the sauce. And I would definitely make ahead, because the dish is incredibly fatty, and so I would want to skim off the fat. For those worried about the fennel, it completely disappears and I didn't even notice it. Wonderful flavor but needs tweaks.

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