Chilebrown at home

Sunday, February 14, 2016


Do you love falling off the bone, savory and rich decadent beef short ribs? Not everyone has the time or motivation to spend 3-5 hours to slowly cook them to perfection. Ms. Goofy bought herself an electric pressure cooker. This will cut the cooking time down to an hour. Is that even possible? We shall see. Grab a cold one and let’s plug in the pressure cooker.


  • 3 tablespoons unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 6 beef short ribs (about 3 1/4 pounds)
  • Salt and pepper
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 3/4 cup dry red wine

In 6-quart pressure cooker, melt 1 tablespoon butter over medium-high. Place flour in a shallow dish. Season beef with salt and pepper, then coat in flour, shaking off excess. Add beef to pressure cooker and cook until browned on all sides, about 8 minutes.  Transfer to a plate. Add onion, garlic, and thyme to pressure cooker and sauté until soft, 4 minutes. Add red wine and 1/4 cup water and cook, stirring and scraping up browned bits with a wooden spoon, 1 minute. Return beef to pressure cooker Cook for 50 minutes on high heat. After 50 minutes the beef ribs were removed from the remaining broth.

While the ribs were cooking an aroma of beef and wine permeated the kitchen. Caution! This may trigger drooling. The remaining beef broth was strained and kept warm in a small pan. This fall- apart beef ribs would be served with egg noodles. The savory decadent broth was spooned over the meat and noodles. The verdict was success. Yes you can cook beef short ribs in under an hour and achieve stellar results. Bravo! , Ms. Goofy.


Greg said...

Pressure cookers are pretty stinking cool.

They are the only way to make stews and curries. Not sure why more people can't accept that newer ones are not going to assplode and coat your kitchen with dinner.

Chilebrown said...

Greg, It is funny that you mention exploding pressure cookers because Ms. Goofy has a horror story to tell. At least she survived and is giving it another try. I think pressure cookers are the new black

Unknown said...

Chilibrown is correct. Pressure cookers are all the rage. Melanie swears by them and cooks soup stock once a week. She says the pressure cookers extract more flavor out of the components than conventional cooking methods.

Chilibrown, do you think you get better flavor or texture or in the case of short ribs, is it just faster? Is the texture the same, better or worse than bbq or stove-top cooking?

Chilebrown said...

Donna Fong, Ms. Goofy bought the pressure cooker because she discovered how fast you can make risotto. I will have to get back to you on better flavor and texture because this is still a new arena for us. The faster factor is a resounding plus. I personally like the pressure cooker because it has lit a spark in Ms. Goofy's cooking endeavors. This gives Lucy and I more couch time.