Pressure Cooker Cola-Braised Beef Short Ribs

• Gluten free

• Meat

  • 4 lbs English-cut beef short ribs

• Produce

  • 6 Garlic cloves, medium
  • 1/2 Yellow onion, medium small

• Condiments

  • 2 tbsp Soy sauce
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 1 1/2 tsp Black pepper, freshly ground
  • 1 1/2 tsp Cayenne pepper
  • 2 tbsp Cornstarch
  • 2 tsp Kosher salt
  • 2 tsp Paprika

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Drinks

  • 2 cups Cola

• Liquids

  • 2 tbsp Water

Found on chowhound.com

Description

Ingredients

• 2 teaspoons kosher salt
• 2 teaspoons paprika
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons cayenne pepper
• 1/2 teaspoon ground cumin
• 4 to 5 pounds English-cut beef short ribs, cut crosswise into 2-1/2-inch-long pieces
• 2 tablespoons olive oil
• 6 medium garlic cloves, peeled and smashed
• 1/2 medium yellow onion, small dice
• 2 cups cola (not diet), such as Coca-Cola
• 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cornstarch
• 2 tablespoons water

Directions

• 1Combine the salt, paprika, black pepper, cayenne, and cumin in a small bowl. Evenly rub the spice mix on all sides of the ribs; set aside. 2Heat the oil in a 6-quart stovetop pressure cooker over medium heat until shimmering. Working in batches, add enough short ribs to cover the bottom of the cooker without crowding them. Sear, turning occasionally, until the ribs are browned on all sides, about 6 minutes. Transfer to a large plate and repeat with the remaining ribs. 3Add the garlic and onion and cook, stirring occasionally, until softened, about 4 minutes. Add the cola, soy sauce, and Worcestershire and, using a wooden spoon, scrape up the browned bits from the bottom of the pressure cooker. 4Return the ribs to the pressure cooker, turn to coat them in the sauce, and lock the lid in place. Increase the stovetop heat to high and bring the cooker to high pressure. Reduce the stovetop heat to medium and cook for 30 minutes, adjusting the heat as necessary to maintain a visible, steady stream of escaping steam. Meanwhile, set a strainer over a large bowl; set aside. 5Remove the pressure cooker from the heat and allow the pressure to come down naturally for 15 minutes. 6Carefully quick-release any pressure left in the cooker, then remove the lid (keep your face away from the escaping steam). 7Transfer the ribs to a large plate and set aside. Pour the liquid through the strainer and return the contents of the strainer to the pressure cooker. Using a large spoon, skim off and discard the fat from the strained liquid and return the liquid to the pressure cooker (alternatively you can use a fat separator). 8Return the pressure cooker to the stove over medium-high heat and bring the mixture to a boil. Place the cornstarch and water in a small bowl, whisk to combine, and add half of the mixture to the pressure cooker. Cook, whisking constantly, until the sauce is glossy and thickened, about 30 seconds (add more cornstarch mixture as necessary if you want a thicker sauce). Remove from the heat, add the reserved ribs, and turn to coat them in the sauce. Serve immediately. Share This RecipePrintEmailSave (299)