BRAISED SHORT RIBS ITALIANO

Short ribs are among my favorite things to cook in the pressure cooker. The succulent meat absorbs whatever flavors are in the pot and is compatible with a variety of cuisines. This satisfying dish is super easy to make and suitable for company or a family meal. Serve it over pasta, polenta, mashed potatoes, or rice to soak up the tomato sauce. I find that boneless short ribs have more meat and you don’t have to deal with the bones falling off after cooking. But you can use bone-in ribs if you like. Or, even better, see the Psst for another alternative.

SERVES: 6

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil
• 3 pounds boneless short ribs, or 5 pounds bone-in short ribs
• 2 teaspoons salt, plus more if needed
• 1 teaspoon freshly ground black pepper, plus more if needed
• 2 medium sweet onions, such as Vidalia, coarsely chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 cup full-bodied red wine, such as Chianti, Zinfandel, or Barolo
• 1 cup beef stock or store-bought beef broth
• One 28-ounce can crushed tomatoes with their juice
• 1/4 cup finely chopped fresh flat-leaf parsley

INSTRUCTIONS:

1. Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat.
2. Sprinkle the ribs with the salt and pepper.
3. Add the ribs to the pressure cooker in small batches and brown them.
4. Remove the browned ribs to a plate.
5. Add the remaining 2 tablespoons of oil to the pot.
6. Add the onions, garlic, and oregano.
7. Saute for 2 minutes, or until the onions begin to soften.
8. Stir in the wine, stock, and tomatoes to blend.
9. Return the browned ribs to the pot.
10. Lock the lid in place and cook at high pressure for 25 minutes.
11. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
12. Skim off any excess fat from the sauce.
13. Stir in the parsley.
14. Taste the sauce for seasoning and add more salt and pepper if necessary.
15. Serve immediately.

NOTE:

• If you can’t find boneless ribs, I recommend cutting up a beef shoulder chuck roast or sirloin tips (a bit pricey but worth the splurge) into 1- to 2-inch pieces.
• Then proceed with the recipe