Pressure Cooker Short Ribs Mexican Style – short ribs with a south-of-the-border accent.
- 1 teaspoon vegetable oil
- 4 pounds beef short ribs, 1 1/2 inches thick, cut into 3 rib portions
- 2 teaspoons plus 1/2 teaspoon kosher salt
- 1 large onion, chopped
- 6 cloves of garlic, peeled and smashed
- 2 jalapeño peppers, diced (remove the seeds if you want to reduce the heat)
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 1 tablespoon tomato paste
- 1 cup chicken stock (preferably homemade) or water
- 1 cup beer (Any amber lager will do; Negro Modelo or Bohemia match the Mexican theme of the recipe)
- 28-ounce can fire roasted diced tomatoes, with juice (preferably Muir Glen Fire Roasted Diced)
- Sear the ribs in two batches: Season the ribs with the 2 teaspoons of salt. Heat 1 teaspoon of vegetable oil over medium-high heat in your pressure cooker pot until it is shimmering. Add half the ribs, and sear for 3 minutes per side, or until well browned. (I treat the ribs as if they have four “sides”, so this should take about 12 minutes. Make sure one of the “sides” is bone side down – that will help render some of the fat.) Remove the browned ribs to a bowl. Add the second half of the ribs to the pot, and sear for 3 minutes per side. Move the second batch into to the bowl with the rest of the browned ribs. Pour off all but 1 tablespoons of the oil and fat in the cooker.
- Sauté the aromatics: Add the onion, jalapeño, garlic, thyme, and tomato paste to the pot. Sprinkle with the remaining 1/2 teaspoon salt. Sauté for five minutes, or until the onions are softened and the tomato paste is starting to darken. Add the beer and the chicken stock to the pot, increase the heat to high, and scrape the bottom of the pot to loosen any browned bits from the bottom.
- Pressure cook the ribs: Add the ribs to the pot, and stir everything until it is well mixed. Get as many ribs submerged in the liquid as you can, then pour the diced tomatoes on top. Lock the lid on the pressure cooker. Bring the pressure cooker up to high pressure, then lower the heat to maintain that pressure and cook for 30 minutes in an electric PC, or 25 minutes in a stovetop PC. Remove from the heat, allow the pressure to come down naturally for 15 minutes, then quick release any pressure left in the pot.
- Prepare the sauce: Remove the ribs to a serving platter with tongs or a slotted spoon. Scoop the tomatoes and onions out with a slotted spoon, discarding the thyme sprigs as you find them. Pour the remaining liquid into a fat separator and let it rest for ten minutes for the fat to float to the surface. Serve the ribs with some of the tomato/onion mixture and the de-fatted sauce.
If you have the time, refrigerate the ribs overnight to help remove the fat. After cooking, let the ribs cool to room temperature, then refrigerate overnight, or up to 3 days. This will let the fat rise to the surface and solidify. To serve, lift the solid fat from the ribs, then reheat the ribs over medium heat on the stove.
- Category: Pressure Cooker
- Cuisine: Mexican