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Pressure Cooker Red Wine Short Ribs are fall-off-the-bone tender and beefy. They literally cook themselves in the pressure cooker.
Thank you to Mealthy for providing the Mealthy MultiPot 2.0 for us to review.
When I go out for a fancy dinner one of my favorite go-to orders is short ribs. They have a deep beef flavor and are fall-off-the-bone tender. I never go wrong with ordering them. But I don’t have to wait to go out any longer because I now make them in my pressure cooker at home. They have the same deep beef flavor and the same fall-off-the-bone tenderness. Oh, and did I mention they are super simple to make? E.A.S.Y.
How to make pressure cooker red wine short ribs
When I said EASY – I really meant it. Just a few steps to an amazing fancy dish and the pressure cooker does all the work.
- The first step is to sear the short ribs. Searing the short ribs is an important step because it not only provides color, but it locks in the juices and adds a wonderful caramelized flavor to the entire dish.
- Once the ribs are seared, add red wine and beef broth to deglaze the bottom of the pot. Add onions and carrots, and a few spices and you’re ready to put the lid on the pressure cooker, set the timer, and wait for the deliciousness.
- When you open the lid on the pressure cooker, you’ll see exactly what I mean by fall-off-the-bone tenderness.
- The final step is to thicken the sauce with cornstarch.
Of course, you’ll want to see the recipe card below for all of the details.
about the Mealthy multiPot 2.0
This is my second multi-cooker. I have the very popular Instant Pot that I really love. BUT now that I’ve tried the Mealthy MultiPot 2.0 I am crazy in love with it. Here’s why I like it over the other brand:
- The sleek black design – it looks fantastic sitting on my countertop.
- It has some new functions that I don’t have on my other multi-cooker:
- Pressure Cook – a setting just for pressure cooking which includes a manual release of pressure. This is great if you don’t want to use any of the preset programs.
- Poultry – a preset pressure cooking program just for poultry! No guessing.
- Beans and Chili – another preset pressure cooking program for just bean and chilis.
- Yogurt – takes the guessing out of making yogurt by adding a preset program.
- Pressure Level – allows you to adjust the pressure. For example, when you cook something like eggs, you’ll want to use the low-pressure setting. Don’t worry, the books that come with the unit tells you all about it. You’ll also learn about pressure levels when you look at the pressure levels on some of the preset settings.
- Pressure Release – this is one of my favorite features! You can actually set the type of pressure release. You can choose from natural release, quick release, or auto-release. And the book provides a full description of each release.
- Display – I love the display on the front of the unit because it shows you where you are in the cooking process. From preheat to cook to warm – no guessing!
Here are more of my pressure cooker recipes
Pressure Cooker Red Wine Short Ribs
- 21/2 lbs short ribs - there were 4 in the package I bought
- 2 carrots - peeled and cut into quarters
- 1/2 onion - sliced
- 1 TBS extra virgin olive oil
- 1 TBS ground thyme
- 1 TBS dried rosemary
- 1 cup red wine I use pinot noir. You can also use cabernet or another dry red wine
- 1 cup beef broth
- Salt and pepper
- 1 TBS cornstarch
- 1 TBS water
- Set you pressue cooker to the saute setting.
- Liberally salt and pepper all sides of the short ribs.
- Pour the olive oil into the hot pressure cooker.
- Add the short ribs and cook them on all sides until they are fully seared. This will take about 8 minutes to get all the sides browned.
- Remove the short ribs from the pot and place them on a plate.
- Add the red wine and scrape the bottom of the pot with a wooden spoon to losen all the good pieces from the meat (this is called deglazing the pan).
- Add the beef broth.
- Stir in the thyme and rosemary.
- Add the carrots and onions.
- Add the short ribs back to the pot. Nestle them in between the carrots and onions.
- Close the pressure cooker and set it for 50 minutes.
- When the time is up, self release the steam.
- Remove the short ribs and place them on a plate to rest.
- Strain the liquid and discard the carrots and onions, saving only the broth.
- Return the broth to the pressure cooker and set it on sear.
- Stir together the cornstarch and water in a small bowl.
- When the liquid in the pressure cooker starts to boil, slowly add the cornstarch mixture while stiring the liquid. The liquid with start to thicken and become a gravy. If it's not thick enough for your liking add another tablespoon of cornstarch and water mixture.
- When the liquid is thickened, tasty it and add additional salt and pepper if needed.
- Pour the liquid over the short ribs.
- Serve with butter noodles, rice, or mashed potatoes.