Pressure Cooker Porcini and Tomato Beef Short Ribs
Ingredients
The meat
-
5
pounds
grass fed beef short ribs, cut into 3- to 4-inch segments
The seasoning
-
Kosher salt
-
Freshly ground pepper
The mushrooms
-
½
ounce
porcini mushrooms
-
1
cup
boiling water
The vegetables
-
1
large
onion, chopped medium
-
3
medium
carrots, chopped medium
-
2
stalks
celery, chopped medium
-
6
cloves
garlic, peeled and smashed
The liquids
-
1
cup
marinara sauce
-
½
cup
bone broth
-
2
tablespoons
balsamic vinegar, divided
The fat and herbs
-
1
tablespoon
lard or fat of choice
-
¼
cup
chopped Italian parsley
Instructions
- 1. Season the short ribs with salt and pepper, optionally refrigerating overnight.
- 2. Soak the porcini mushrooms in boiling water until softened.
- 3. In a pressure cooker, melt the lard over medium-high heat and sear the ribs until browned, then transfer to a platter.
- 4. Sauté the chopped onions, carrots, and celery in the pot until softened.
- 5. Add the softened mushrooms and garlic, stirring for a minute.
- 6. Mix in the marinara sauce, broth, and 1 tablespoon of balsamic vinegar.
- 7. Return the ribs to the pot and stir to combine.
- 8. Bring to a boil, then cover and maintain high pressure for 30 minutes.
- 9. Allow the pressure to release naturally for 10-15 minutes.
- 10. Stir in the remaining tablespoon of vinegar, check seasoning, and serve topped with parsley.
Nutrition Facts (estimated)
Servings
6
Calories
536
Total fat
31g
Total carbohydrates
8g
Total protein
55g
Sodium
0mg
Cholesterol
0mg
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