Ingredients
- 2 ½ pounds beef short ribs
- 1 tablespoon garlic powder
- 1 ½ teaspoons ground black pepper
- 2 ½ tablespoons olive oil
- 1 cup beef stock
- 1 (6 ounce) can tomato paste
- 2 carrots, coarsely chopped
- ¼ cup balsamic vinegar
- 1 large portobello mushroom cap, chopped
- 2 tablespoons water, or as needed
- 1 tablespoon cornstarch, or as needed
- salt and ground black pepper to taste
Why This Recipe Is So Flavorful
Cooking Advice
- Use natural pressure release to keep the meat moist and tender.
- Add aromatic vegetables like onions, garlic, and herbs to boost the depth of flavor.
Step 1
Season the short ribs all over with garlic powder, kosher salt, and pepper. Turn on your pressure cooker and choose the sauté setting—if yours lets you adjust the temperature, aim for around 375°F. Pour in some olive oil and brown the short ribs on all sides, about 2 minutes per side, until they have a nice golden crust. Once they’re seared, take them out and set them aside.
Step 2
Add the beef stock, tomato paste, chopped carrots, onion, a splash of vinegar, and mushrooms to the pot. Give everything a good stir to dissolve the tomato paste. Nestle the short ribs back into the pot, lock the lid, and set your cooker to the meat or pressure cook function for 30 to 40 minutes. It’ll take about 10 to 15 minutes for the pressure to build.
Step 3
When the cooking time is up, let the pressure release naturally—that usually takes around 15 minutes. Carefully open the lid, remove the short ribs, and skim off any fat floating on top of the sauce. Mix some water and cornstarch together to make a slurry.
Step 4
Switch back to the sauté setting and bring the sauce to a boil. Slowly stir in the cornstarch slurry until it thickens up nicely. Taste and adjust the seasoning with salt and pepper. Finally, return the short ribs to the pot and let everything simmer gently for about 5 more minutes so the flavors meld together.
