Drew got this recipe from girlgonegourmet and tweaked it. Drew’s recipe can be found, here. I double-tweakeed it to create this pressure cooker recipe.
The original recipe called for lots of fresh herbs and spices. I am lazy so I converted it to use dried ingredients I already had on hand. It also called for more than 1 bottle of wine and less than 1 can of crushed tomatoes. I changed that for convenience so my recipe may be slightly more tomatoey than the original but it still tastest great.
The original recipe called for straining out the vegetables. What’s up with that? I left them in for texture and flavor.
FULL DISLOSURE: My first attempt at converting this recipe for my pressure cooker was a COMPLETE disaster! You cannot add a thickening agent to the sauce (flour, corn starch, etc.) before you pressure cook. These thickening agents absorb all the free liquid that would otherwise create steam and start the pressure cooking process. I kept increasing the temperature of the burner to try to create pressure and ended up scorching the mix. It did not taste well. I fixed the recipe afterward.
The following recipe actually works.
- 1 Tablespoon olive oil
- 1 pound boneless beef short ribs, seasoned with 3/4 teaspoon kosher salt
- 1/4 cup unsalted butter
- 8 oz whole cremini mushrooms, quartered
- 1 yellow onion, roughly chopped
- 4 cloves of garlic, roughly chopped
- 1 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 Tablespoon all-purpose flour
- 1 cup crushed tomatoes
- 4 sprigs fresh parsley (do not chop)
- 10 sprigs fresh thyme (do not chop)
- 1 Tablespoons roughly chopped fresh tarragon
- 2 cups red wine
- 8 oz pappardelle or linguini pasta (I prefer homemade, see the recipe, here)
- Preheat oven to 350 degrees.
- Brown the short ribs in the olive oil (about 5 minutes per side) then set aside.
- Melt the butter in the olive oil.
- Add the mushrooms, onion, and garlic and cook until the onions are translucent. NOTE: if using minced garlic from a jar, add it towards the end so it doesn’t burn.
- Add the salt and pepper
- Add the flour gradually while stirring the vegetables to avoid lumps.
- Add the tomatoes, parsley, thyme, tarragon, and wine. Stir to combine.
- Place the short ribs back in the pot and add enough water to the pot to cover them.
- Bring the pot to a boil. Turn the heat off and cover the pot with a lid slightly askew to allow steam to escape. Transfer the pot to the oven for two and a half to three hours, or until the short ribs shred easily with a fork.
- Remove the short ribs from the pot.
- Using a fine mesh strainer, strain the sauce into a large bowl, pressing down on the vegetables to extract all the juice. NOTE: A Chinous (chinese strainer) would be great for this process.
- Pour the strained liquid back into the pot and bring it to a boil.
- Reduce the heat to simmer and cook for an additional thirty minutes or until the sauce thickens enough to coat the back of a spoon.
- While the sauce reduces, cook the pasta.
- Shred the short ribs and place them back in the sauce.
- Season to taste.
- Simmer for a few minutes to warm the beef through.
- Serve over the pasta.