Braised Short Ribs

Braised Short Ribs

The first night of Chanukkah is a big night for my family. It takes weeks of preparation to decorate, wrap gifts and assure everything is set for a huge, festive dinner. Any time I know I’ll be on a tight schedule with a multi-course dinner amidst entertaining, I use a special secret weapon I’ve picked up over the years– choose a main course that gets better with time.

Here enters short ribs; a food that has not only become a part of our family’s Chanukkah tradition, but also a go-to dish for many other nights of entertaining, celebration, and plain ol’ weeknight dinnertime. This year, my Aroma Pressure Cooker browned, braised and kept our main course warm until we were ready to devour it, leaving me with less work to do.

4 lbs short ribs
4 tomatoes, chopped
10 garlic cloves, sliced
1 onion, chopped
3 carrots, sliced
3 celery stalks, sliced
2 cups Cabernet-style red wine
5 sprigs fresh thyme
1 cup beef stock
salt and pepper

Set the pressure cooker to Sauté and give it a minute or two to heat up while you season the ribs on all sides with salt and pepper. In batches, brown the ribs on all sides. Set aside.

Add vegetables and let them sweat for approximately 20 minutes, until soft and translucent.

Add the wine, stock, thyme and ribs to the pot and set to cook on High Pressure for 2 hours.

Release the pressure and check the meat for doneness (meat should easily fall off the bone).

Leave the pressure cooker on keep warm mode until ready to serve.



Over to You
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