Now that I am addicted to the pressure cooker, I figured why not take an eight hour braise and turn it into a 45 minute dinner. Well, with bringing it up to temp and letting the pressure drop, it took about an hour and fifteen minutes, which isn’t bad at all for cooking a tough piece of beef. For this dinner I chose an Italian theme with some homemade pasta and pesto that I brought back from Italy, along with a nice 25 year aged Balsamic of Modena.
Beef Short Ribs
3ea 3-Bone Short ribs, cut into one bone pieces, 9 individual bones total
AN Fennel Pollen(or Ground Fennel Seed)
1ea Leek (white part only)
1ea Fennel Bulb (bulb only, not green part)
1 handful Fresh Parsley
3ea Plum Tomatoes
1/2C Oregon Pinot Noir (or your favorite Pinot Noir)
- After the ribs have been cut down to single bone portions, heavily season them with salt, pepper, and fennel pollen.
- Cut all of the vegetables to the same size.
- In a heavy bottom pan, over moderate heat, sear the ribs on the meat sides until brown.
- Remove ribs and add the vegetables, cook until they begin to get soft.
- Add the pinot noir and remove from the heat.
- Ensure that your pressure cooker is cleaned and ready to use.
- Add the vegetables first, followed by arranging the ribs on top.
- Add enough water to come up the bone but no further.
- Turn the heat on high, place the lid on the pressure cooker without the weight, and lock the lid.
- Once steam begins to flow out of the pipe where the weight goes, set the timer for 8 minutes. Let the cooker steam out for the full 8 minutes.
- Add the weight and once the pressure gauge reads 15psi set your timer for 45 minutes.
- After the 45 minutes, remove the pot from the stove and let the pressure come down on its own, this is key to having a very intensely flavored stock.
- Once the pressure is at zero, remove the lid and enjoy!