Pressure Cooker Short Ribs

Ingredients

• 2½ lb bone-in beef short ribs
• 2 tbsp olive oil
• 1 yellow onion
• 2 carrots
• 2 celery stalks
• 4 garlic cloves
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef broth
• 3 fresh thyme sprigs
• 2 bay leaves
• 1½ tsp salt
• ½ tsp black pepper
• 1 tbsp cornstarch (optional)
• 2 tbsp water (optional)
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Season short ribs generously with salt and pepper.
2. Set the pressure cooker to 'Sauté' mode. Add olive oil. Brown the short ribs on all sides, in batches if necessary, then remove and set aside.
3. Add chopped onion, carrots, and celery to the pot and sauté until softened, about 5-7 minutes. Stir in minced garlic and tomato paste and cook for 1 minute more.
4. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Cook until the wine has reduced by half.
5. Return the short ribs to the pot. Add beef broth, thyme sprigs, and bay leaves. Close the lid and set to 'Manual' or 'Pressure Cook' on high pressure for 45 minutes.
6. Once cooking is complete, allow for a natural pressure release for 15 minutes, then quick release any remaining pressure.
7. Carefully remove the short ribs, thyme, and bay leaves. Skim excess fat from the sauce. For a thicker sauce, mix cornstarch with water to create a slurry, then stir into the simmering sauce on 'Sauté' mode until thickened.
8. Serve the short ribs with the rich sauce, garnished with fresh parsley if desired.