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    Home » Recipes by Type » Pressure cooker

    Pressure Cooker Short Ribs

    Published: Mar 4, 2010 · Modified: Apr 18, 2017 by Mike Vrobel · This post may contain affiliate links · 57 Comments

    Pressure Cooker Short Ribs | DadCooksDinner.com
    Pressure Cooker Short Ribs

    Short ribs, braised until they are melt-in-your mouth pieces of beefy goodness, are one of my favorite meals. But they are a little finicky for a home cook.
    *I had Michael Symon's short ribs at Lola's, years ago. It is one of the best meals I've ever had at a restaurant, and I've been working on my short ribs at home ever since.

    Part of why they are so delicious is they are loaded with fat. When cooking short ribs, there has to be a plan to get rid of the fat, or the ribs and the sauce will be much too greasy. Once again, the pressure cooker comes to the rescue.

    Pressure Cooker Short Ribs | DadCooksDinner.com
    Trimming the fat

    Why pressure cook short ribs? First, they're done with 25 minutes under pressure, instead of the 3 to 4 hours of simmering they would need. Pressure cooking seems to break down the collagen in the meat better as well - I like how tender the ribs are after pressure cooking.
    *Thanks to the pressure cooker, all the collagen from the bones winds up in the sauce as well.  The sauce, once it is defatted, is rich, luxurious, and full of beef flavor.

    Finally, there is the fat issue. The best way to get rid of all the extra fat is to cook the short ribs, then refrigerate them overnight in their sauce. The fat will come to the surface and congeal into an easily removed fat cap. This is where the shortened cooking time from the pressure cooker really comes in handy. I can make my short ribs in about an hour, end to end, the night before I want to serve them. I make them while I clean up tonight's dinner, and they are ready to go for dinner tomorrow.

    *Don't have a pressure cooker? No problem. See the Variations section for non-pressure cooking options.

    Video


    Video: Pressure Cooker Short Ribs - Time Lapse [YouTube.com]

    Recipe: Pressure Cooker Short Ribs

    Equipment:

    • Pressure Cooker (I use a Instant Pot Duo electric pressure cooker)
    • Fat separator (You need a big one, at least 4 cups in size).
    Print
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    Pressure Cooker Short Ribs


    ★★★★★

    5 from 7 reviews

    • Author: Mike Vrobel
    • Total Time: 1 hour 25 minutes
    • Yield: 6-8 1x
    Print Recipe
    Pin Recipe

    Description

    Pressure Cooker Short Ribs recipe - meltingly tender short ribs from the pressure cooker - replace hours of simmering with minutes of pressure cooking.


    Ingredients

    Scale
    • 1 teaspoon vegetable oil
    • 4 pounds beef short ribs, each rib about 2 ½ inches thick
    • 2 teaspoons Diamond Crystal kosher salt
    • 1 teaspoon fresh ground pepper
    • 1 onion, chopped
    • 4 cloves of garlic, peeled and smashed
    • 1 tablespoon tomato paste
    • ½ teaspoon Diamond Crystal kosher salt
    • 1 cup red wine (Preferably a fruity blend, like a Cote du Rhone)
    • 2 sprigs fresh thyme (or 1 teaspoon dried)
    • 1 ½ cups water (or chicken broth)

    Instructions

    1. Season and sear the ribs in two batches: Trim the fat on the top of the short ribs. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Heat 1 teaspoon of vegetable oil over medium-high heat in your pressure cooker pot (sauté mode in my electric pressure cooker). Brown the ribs in batches without crowding the pot. (4 pounds of ribs is three batches in my electric pressure cooker). Sear each batch of ribs on three sides - skip the bone side - until well browned, about 3 minutes a side or 9 minutes for each batch. Remove the browned ribs to a bowl. Once all the ribs are browned, pour out the extra fat, leaving 1 tablespoon of fat in the bottom of the pot.
    2. Saute the aromatics: Add the onion, garlic, and tomato paste to the pot, and then sprinkle with ½ teaspoon of salt. Saute until the onions are softened, about 5 minutes, scraping the bottom of the pot to loosen the browned bits of meat into the onions. Add the wine to the pot, bring the wine to a simmer, and simmer for 1 minute. Scrape the bottom of the pot one last time, to make sure nothing is sticking. Add thyme sprigs, the ribs and any juices in the bowl, and the water to the pot.
    3. Pressure cook the ribs: lock the lid on the pressure cooker. Bring the pressure cooker to high pressure and pressure cook at high pressure for 45 minutes in an electric PC, or 35 minutes in a stovetop PC. Let the pressure to come down naturally, about 15 minutes more.
    4. Prepare the sauce: Remove the ribs to a serving platter with a slotted spoon. Pour the sauce into a fat separator, let it rest for a few minutes to let the fat rise to the surface. Pour a little of the the defatted sauce over the ribs and serve, passing the rest of the sauce at the table.

    Notes

    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.

    • Prep Time: 10 minutes
    • Cook Time: 1 hour 15 minutes
    • Category: Pressure Cooker
    • Cuisine: American

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    Notes:

    • Don't have a pressure cooker? Replace step 3 with: Put the ingredients in a dutch oven and bring to a boil. Cover the dutch oven, and move to a 325°F oven. Cook in the oven for 2 to 3 hours, until the ribs are tender. Remove from the oven, and continue with step 4.
    • If you want to speed up the browning, use two pans. I brown one batch in the pressure cooker while I brown another batch in a fry pan. Then, I saute the onions in the pressure cooker, while I heat up the water (or chicken broth) in the fry pan. This loosens up the browned bits in the fry pan, so I get their flavor in the final stew.
    • Thin ribs: My grocery store usually sells ribs that are 2 to 2 ½ inches thick...but sometimes they are thinner, more like 1 to 1 ½ inches thick. When this happens, I cut the time under pressure down to 30 minutes electric PC/25 minutes stovetop PC.

     

    Pressure Cooker Short Ribs | DadCooksDinner.com
    Thin ribs - these should only go for 30 minutes

    What do you think? Questions? Other ideas? Leave them in the comments section below.

    Related Posts:
    Pressure Cooker Chinese Pork with Plum Sauce
    Pressure Cooker Chicken Stock (the best way to get chicken stock for this recipe)
    My other Pressure Cooker Recipes

    Adapted from:
    Lorna Sass Pressure Perfect

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    « Pressure Cooker Chinese Pork with Dried Plum Sauce
    A Week In Provence »

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    Comments

    1. Norah says

      April 30, 2022 at 6:11 pm

      Whenever the short ribs go on sale at Wegman’s or at Costco my husband buys them and asks me to make “those ribs in the Instapot”. It’s one of his favorites that I’m happy to make because it really is a simple recipe with a lot of complex flavors. It makes the house smell so nice and it’s something the kids will enjoy, too! Thanks for all of the great tips and for the recipe.

      ★★★★★

      Reply
      • Mike Vrobel says

        May 01, 2022 at 10:46 am

        You're welcome!

        Reply
    2. tkh 808 says

      December 24, 2021 at 8:33 pm

      I've made this recipe many times over the years and it is family favorite. Thank you for sharing it as I have many great family dinner memories because it's the best braised short ribs we've had.

      ★★★★★

      Reply
      • Mike Vrobel says

        December 25, 2021 at 9:38 am

        You’re welcome! I made it myself for Christmas Eve dinner last night.

        Reply
    3. Holly says

      December 10, 2017 at 11:57 pm

      If you refrigerate them and scrape off the fat, do you still use the fat separator right after cooking?

      Reply
      • Mike Vrobel says

        December 12, 2017 at 8:32 am

        No, I skip the fat separator if I'm refrigerating. The refrigerate and scrape method de-fats it enough for me.

        Reply
    4. Milana says

      October 11, 2017 at 10:28 am

      Hi, Question for you. Would the cooking time be longer for 6 - 7 lbs of short rib? Thank you so much!!

      Reply
      • Mike Vrobel says

        October 11, 2017 at 10:30 am

        Nope. Same time - cooking time is determined by the thickness of the individual ribs.

        Reply
    5. Pam says

      August 23, 2017 at 7:14 pm

      I discovered short ribs about 10 years ago, and made them several ways, including other pressure cooker recipes. This was the best!!! I used my homemade beef bone broth, and couldn't find cote du rhone at my grocery store so the wine manager helped me find a good substitute. The wine is not something I would drink, so I froze another two cups to use when I make this again, and I will, at least twice! I did use grass-fed beef, and it did take longer to cook. My husband, who likes nothing, loved this too. Thank you. I've frozen the bones, along with other beef bones, to make your two-part beef barley soup. Autumn: bring it on!

      ★★★★★

      Reply
    6. Tricia says

      August 08, 2017 at 9:49 pm

      Absolutely perfect short ribs! I used a cote du rhone and what a great flavor. Thank you for sharing.

      ★★★★★

      Reply
    7. Robin says

      June 30, 2017 at 1:07 pm

      I've been making these ribs for years - I owe you some feedback!! Thank you for an amazing, easy, and quick recipe. The only thing I change is the addition of BBQ sauce and a few minutes under the broiler. Thank you Mike!

      ★★★★★

      Reply
    8. Ann says

      March 31, 2017 at 3:17 pm

      YUM! Definitely five stars! The idea to make them a day (or two) ahead was brilliant. The meat soaks up the flavor even more and removing the fat cap is a breeze.
      We enjoyed them as ribs AND we enjoyed them when I deboned the ribs and cut the meat into pieces for the next day to finish off the broth and everything as a soup. Saving those bones to use to make your beef broth.
      The only difference I made to this recipe was that I used some merlot I had handy instead of a more fruit-forward wine.
      Thanks again, Mike!

      Reply
    9. Ann says

      March 26, 2017 at 2:45 pm

      Oops forgot to put the star rating in.
      Done!

      ★★★★★

      Reply
    10. Ann says

      March 26, 2017 at 2:44 pm

      Mike, wow!!!
      I just have to heap highest praise on you for the technical aspects of this recipe. You covered ALL the bases electric/stovetop, thin ribs/thick ribs, fresh spices/dried spices, options for defatting the sauce, and even how to reheat the dish (at the bottom of the recipe. To find such a technically user-friendly recipe is rare. Did you work at America's Test Kitchen, perhaps? 🙂
      I'm SOOOO looking forward to making this recipe today...AND checking out your other pressure cooker recipes!
      Thanks so much for this!

      Reply
      • Mike Vrobel says

        March 26, 2017 at 9:10 pm

        You're welcome! ATK is an obvious influence on me...but no, I've never worked there. I'm an enthusiastic home cook, not a professional chef.

        Reply
    11. Ed Blanton says

      February 11, 2017 at 5:10 pm

      Mike, I'm planning to use boneless short ribs to make your beef carbonade recipe, which I made about a month ago, with hanger steak and it was delicious. If I cut the short ribs the same way, would you recommend lengthening the cooking time?

      Reply
    12. Jenn says

      September 09, 2016 at 8:16 pm

      Sooooo delicious!!!

      Reply
    13. Sandra B Williams says

      May 30, 2016 at 10:01 pm

      Do you think this would still turn out well without the tomato paste? I am avoiding nightshades. Thanks!

      Reply
      • Mike V says

        May 31, 2016 at 7:26 am

        Yes, it will be fine.

        Reply
    14. Chris says

      January 09, 2016 at 9:23 am

      Made this last night, but used white wine since that was what was open. Turned out great, and I will do it again.

      The real time user is browning the meat. I'd be curious to know if anyone has tried it without browning and how much difference there was in flavor. Might make a good experiment post. Have a blind tasting panel try browned and unbrowned.

      Reply
      • Kat says

        February 05, 2016 at 2:28 pm

        I brown for the enhanced flavour and appearance meat stays that grey colour if not browned

        Reply
      • Kevin says

        February 08, 2016 at 11:30 am

        I've tried both and no longer brown thanks to Lorna Sass. I find no difference and browning kind of defeats my time saving pressure cooker.

        ★★★★★

        Reply
    15. LaurenCooks says

      November 15, 2013 at 1:12 am

      Thank you both, Mike for this recipe and reinforcing my affection for my own Fagor, and Lorna, for your awesome cookbook Cooking Under Pressure! I had to throw out all my books because we got mold in our house, and this is one of the cookbooks I'll have to buy back since it was indispensable. I am with you on the why bother browning it question! Looking forward to having these ribs for dinner tonight. And it's already 5:14 and the ribs are still frozen! But am I worried? No! What a joy the pressure cooker is.

      Reply
    16. Mike V @ DadCooksDinner says

      December 23, 2012 at 5:59 pm

      Extra ribs won't affect the cooking time. Because of the extra meat and liquid, it will take longer for the pot to come up to pressure, and longer for the pressure to come down naturally once it's done cooking.

      But, once the cooker is up to high pressure, it will cook for the same amount of time (25 minutes for ribs that are 1 1/2 inches thick at their thickest part). Cooking time is determined more by the thickness of the individual ribs than the amount of ribs in the pot - if you have extra thick ribs (say, 2 1/2 inches thick or more at their thickest part), increase the cooking time by about ten minutes - go 35 minutes under pressure.

      Reply
    17. Dan cooks dinner says

      December 23, 2012 at 4:03 pm

      What kind of adjustments if any do I need to make to the cooking time if I double the amount of ribs?

      Reply
    18. Mike V @ DadCooksDinner says

      September 15, 2012 at 12:01 am

      Great! I'm glad you liked it.

      Use whatever herb you like instead of the thyme - rosemary, oregano or parsley are the first ones that come to mind.

      Reply
    19. SueM says

      September 14, 2012 at 10:59 pm

      I thought so - and I just made your recipe. Superb!!! This one is a keeper. I'm not a big fan of thyme tho - and wonder if you had a suggestion as to a difference spice I could use. It was good and I think not having used it much before - it had the pungent smell that made me almost eat the whole pot of ribs. I'm going to check out some of your other recipes. If they're as good as this - dear God I may be using my pressure cooker every other day.

      Reply
    20. Mike V @ DadCooksDinner says

      September 14, 2012 at 10:10 pm

      Sue,
      The top of the recipe is my estimate of total cooking time - including the sautéing and natural pressure release. You have the right time under pressure.

      Reply
    21. Sue M says

      September 14, 2012 at 9:54 pm

      I'm trying your recipe tonight - but a quick quesiton. I notice at the top of the recipe you show cook time: 1 hour - but in the instructions you indicate 25 minutes. As I'm using an electric pressure cooker - I set mine for 30 minutes. Now I'm worried.

      Reply
    22. Steven says

      August 19, 2012 at 4:09 am

      Omg I made these actually was my first meal in my pressure cooker and by far this us the best recipe on the net. Thanks. I'm making then tomorrow.

      Reply
    23. mef says

      April 01, 2012 at 10:49 pm

      I made these yesterday to serve tonight so it's too late to ask but...do you really use 2 tablespoons + of kosher salt? It sounds like a lot. I'm holding good thoughts for the $26 of ribs my husband purchased.

      Reply
    24. Mike V @ DadCooksDinner says

      March 27, 2012 at 11:26 pm

      I use chicken stock because I always have some on hand; beef stock would be a good substitute.

      Try an extra 20% of time for the electric PC versus the stovetop. Good luck!

      Reply
    25. Jeff says

      March 26, 2012 at 10:00 pm

      Looks like a great recipe!  I'm just wondering why you use chicken stock rather than beef stock.  I've just gotten an electric pressure cooker and from what I've discovered it operates at a lower pressure than the stove top ones (12 psi vs 15 psi).  I guess I'll just have to set it to cook a little longer... not sure how much longer, though.  I'm going to give this recipe a go, for sure!

      Reply
    26. Mike V @ DadCooksDinner says

      March 13, 2012 at 12:13 pm

      You're welcome, and good idea with the defatted/thickened sauce - I'll have to keep that in mind for next time.

      Reply
    27. Vinylunkee3 says

      March 12, 2012 at 10:57 pm

      Mike -

      This was really great.   I prepared this for the family using my Fagor 10 Qt. Futuro and as you said, it really makes the meat incredibly tender.   I followed your recipe "to the t", even used a Cote du Rhone, and the flavors were absolutely excellent.

      The only slight adjustment I made is that I did follow your variation and completely de-fatted and  filtered the sauce.   However, rather than use a hand blender I added a cornstarch/chicken broth slurry and thickened the sauce slightly.    The sauce  was velvety in texture....very nice.

      Curious what cut of short rib you normally use....I have read about English cut and Flanken.    I like the cut in your picture with the bone running across (versus along the length which I normally find at our market).    Lastly, do most of bones simply fall off as you remove the short ribs?   Mine did.

      Thank you for a great technique and recipe!

      Mike

      Reply
    28. Mike V @ DadCooksDinner says

      March 11, 2012 at 10:44 am

      I have to admit - I haven't pressure cooked much grass fed beef. When I have, I've used the same timing, and it has worked out fine. I would be more worried about the size of the short ribs - mine are usually cut around 3 inches thick, and 25 minutes under pressure (plus the natural release) gives them plenty of time to break down the connective tissue.

      If they're still tough after 25 minutes, you can always lock the lid, bring the pot back up to pressure, and cook them longer - say another five minutes to start.

      Good question - let me know how it goes!

      Reply
    29. Kim says

      March 11, 2012 at 5:21 am

      do you adjust your pressure cooker timings for grass-fed beef?  thanks for the great recipes!

      Reply
    30. Mike V @ DadCooksDinner says

      February 26, 2012 at 10:39 pm

      Heidi,

      Thanks for the tips - I can always use a new short rib recipe!

      Reply
    31. Heidi Younggrasshopper says

      February 26, 2012 at 10:33 pm

      Hi, I just recently got a pressure cooker and LOVE it, glad to find your blog 🙂 I'm making this for dinner tonight!
      I have a pretty yummy Asian PC short rib on my blog and an awesome short rib risotto.... I'm obsessed with the short rib as well. in case you need an idea or two 😀

      Reply
    32. Mike V @ DadCooksDinner says

      February 08, 2012 at 10:51 am

      You're welcome - those sound like great changes to the recipe!

      Reply
    33. Kristin Brancaleone says

      February 08, 2012 at 3:40 am

      oh my golly, this was insanely good.  truly melt in your mouth delicious.  i used homemade beef bone broth, beer instead of wine (we didn't have any on hand) and added soy sauce and a touch of honey.  so basically, i korean-ized it a little, but used all your instructions for cooking it.  thanks so much for this!

      Reply
    34. Mike V @ DadCooksDinner says

      January 17, 2012 at 11:21 am

      Thank you! And good for you, having the patience to brown all six sides of the ribs...unlike me. I get tired of browning after about 10 minutes and say "that's good enough..."

      Reply
    35. Hihorti says

      January 16, 2012 at 1:08 am

      I love the richness that browning brings, so I brown all 6 sides of the ribs.  I've also been using white wine for a slightly more delicate, but nonetheless sumptuous sauce.  I add the wine to the sauteed aromatics, deglazing the pan, reducing the wine to about half its original volume, then add the broth.  Yes, every home should have a pressure cooker!!!   We use ours at least weekly chili, beans, chicken, soup, pot roast, many ethnic "slow cook" dishes are completely adaptable.  Thanks for your experiences and encouragement.

      Reply
    36. Wayward4now says

      December 03, 2011 at 10:19 pm

      I've been married 3 1/2 times and ALL of the ex's took off with my pressure cookers, after I taught them how to use one! So, now I am single and found two used pressure cookers (4 qt) with their seals in great shape, in a second hand shop for $8 apiece!! I pressure cooked a cut up 10# turkey to make gravy for a 22# bird! After I ate the bits I wanted off of the big one, I stripped the carcass clean to add to my gravy which is so thick with meat you can eat it with a fork. I LOVE my pressure cookers! No man should be without one.

      Reply
    37. MikeV @ DadCooksDinner says

      November 26, 2011 at 8:43 pm

      @Amateur cook:

      Thanks for the recipe!

      Reply
    38. amateur cook says

      November 26, 2011 at 8:39 pm

      I usually go all the way and make a beef and barley soup using short ribs. I cook the short ribs similarly in the pressure cooker, and then after it is cooked, I remove the lid (after cooker is completely decompressed of pressure), and add the rest of the ingredients (canned crushed tomatoes, fresh tomatoes if available, potatoes, carrots, celery, mushrooms (lightly sauteed prior in some oil/butter with onions and garlic), beef bouillon cubes, chili powder, paprika, fresh chopped parsley, and last but not least barley with constant stirring) to turn it into barley soup.

      I only use the pressure cooker to cook the short ribs, but cook without the lid for the remaining steps. While your short ribs are cooking, you can prep the other ingredients. There is no need to defat when you use this recipe.

      Beef with barley soup freezes very well, and serves as a great backup meal in the winter months.

      Reply
    39. MikeV @ DadCooksDinner says

      November 03, 2011 at 11:03 am

      @wminot:

      You're welcome. I'm glad you liked it!

      Reply
    40. wminot says

      November 03, 2011 at 4:10 am

      Thank you!

      This is the easiest and best of all the pressure cooker short ribs recipes I've tried. The gravy made itself, and the amount of liquid was perfect.

      I flour my ribs before searing, and season the four with salt and pepper. Makes a lovely not too thick or thin sauce.

      Reply
    41. MikeV @ DadCooksDinner says

      October 10, 2011 at 12:44 am

      @Marni N:
      Pressure Perfect by Lorna Sass is the best introductory cookbook for pressure cooking.

      Reply
    42. Marni N says

      October 08, 2011 at 12:42 am

      I am new at Pressure cooking .... they scare me.
      I need all the help I can get and I was wondering if there are any cookbooks out there, just for "Pressure Cookers/Cooking"
      I made my first meal tonight with my electric pc ... so far so good. But I would like to try more things ( I made short ribs) expand my repertoire so to speak. Thanks for inspiring me.

      Reply
    43. Matt's Blog says

      September 12, 2011 at 12:08 am

      I just made these. Wow, they were so good. My family loved them. I was a bit nervous as it was the first time I used a pressure cooker.

      Reply
    44. MikeV @ DadCooksDinner says

      September 12, 2011 at 12:26 am

      @Matt:

      Thank you! Pressure cookers are nothing to be afraid of. But...I always get a little worried about the "lock the lid, leave it alone" part. I want to get in there and peek. It took me years before I learned to trust it and let it cook.

      Reply
    45. MikeV @ DadCooksDinner says

      August 07, 2011 at 5:35 pm

      @Anne T:

      Thank you for the great story! I'm glad my recipe worked so well for you.

      Reply
    46. Anne T. says

      August 06, 2011 at 1:57 pm

      Hi Mike, thanks very much for this simple and informative recipe. I feared pressure cookers from my experiences with them growing up - Mom would always scare the pants off us when she used one. My Mom gave me a pressure cooker for 5 years ago this Christmas and although I'm a proficient cook, I had no interest in using it so it sat on a shelf in the basement. Mom died 4 years ago, and in celebration of her birthday yesterday my sister and I dusted it off and found this recipe. It happens to be the same pot you mention in this blog and the directions seemed relatively easy - the hardest part was finding short ribs at the store! I served them with mashed potatoes and the whole family raved about them. I don't think I'll let the grass grow under the pressure cooker anymore. Thanks for your inspiration.

      Reply
    47. MikeV @ DadCooksDinner says

      March 04, 2010 at 10:35 pm

      @Lorna Sass:

      No, thank you, Lorna! Your cookbooks taught me how to use a pressure cooker, so I owe you a debt of thanks.

      Reply
    48. Lorna Sass says

      March 04, 2010 at 9:00 pm

      Hi Mike: I usually don't trim off fat before cooking, finding the taste and tenderness best when you strain off the fat after cooking--a personal choice. Also, I just roll the ribs in a little bit of soy sauce for color and never bother browning them. (I'm too impatient...)

      I'm really thrilled that you are spreading the good word about pressure cooking. With your help, the "pc" will find its way into every American kitchen. Thank you so much!

      Reply
      • Lauren Burton says

        June 24, 2020 at 8:56 pm

        Lorna, MikeV, you two rock! Got the ribs in the pressure cooker as we speak. Polenta is on the stove...

        Reply

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    Welcome to Dad Cooks Dinner! I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

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