This porcini and tomato beef short rib recipe can be made quickly in a pressure cooker!

A bowl of porcini and tomato beef short rib topped with parsley.

In the kitchen, one plus one can equal much more than three. By combining ingredients packed with umami (mushrooms! beef! tomatoes!), you can exponentially increase the mouth-filling savoriness of your final dish. Here’s an example in the form of a comforting, fork-tender stew – and with a pressure cooker, it can be on the table in less than an hour.

Time to make porcini and tomato beef short rib in a pressure cooker!

Serves 4-6

Ingredients:

  • 5 pounds grass fed beef short ribs, cut into 3- to 4-inch segments
  • Kosher salt
  • Freshly ground pepper
  • ½ ounce porcini mushrooms
  • 1 cup boiling water
  • 1 tablespoon lard or fat of choice
  • 1 large onion, chopped medium
  • 3 carrots, chopped medium
  • 2 celery stalks, chopped medium
  • 6 cloves garlic, peeled and smashed
  • 1 cup marinara sauce (I like Rao’s marinara sauce)
  • ½ cup bone broth
  • 2 tablespoons balsamic vinegar, divided
  • ¼ cup chopped Italian parsley

Method:

Season the short ribs liberally with salt and pepper.

Salt and pepper seasoned beef short ribs in a metal bowl.

If you’d like, you can do this step the night before and store the seasoned ribs in the fridge. Salting early helps amplify the flavor.

Salt and pepper seasoned beef short ribs in a metal bowl.

Place the porcini mushrooms in a bowl…

Dried porcini mushrooms in a bowl.

…and cover with boiling water until softened (15-30 minutes). (Update: I don’t even soak them anymore! I just dump them in the pressure cooker!)

Dried porcini mushrooms soaking in a bowl filled with hot water.

Take out your 8-quart or larger pressure cooker or Instant Pot and melt the lard over medium high heat. Sear the ribs in batches until well-browned…

Beef short ribs searing in a pressure cooker.

…and transfer them to a platter. (I don’t even sear them when I’m pressed for time and the dish still comes out fab.)

Seared short ribs on a plate for porcini and tomato beef short ribs.

While the ribs are browning, chop up the veggies…

Chopped up veggies on a cutting board for Porcini and Tomato Beef Short Ribs.

…and toss the onions, carrots and celery into the empty pot. Lower the heat to medium, season with salt and pepper, and sauté the vegetables until softened.

Seasoned and chopped up veggies on a cutting board for Porcini and Tomato Beef Short Ribs.

Fish out the softened mushrooms and squeeze out the liquid. You can reserve the mushroom water to use in place of broth, but I personally find it a little muddy tasting.

Someone holding a handful of chopped and rehydrated porcini mushrooms.

Coarsely chop up the mushrooms….

Coarsely chopped rehydrated dried porcini mushrooms.

…and toss them in the pot along with the garlic. Stir the pot for another minute…

A pressure cooker filled with the vegetable ingredients to make Porcini and Tomato Beef Short Ribs.

…and add in the marinara sauce, broth, and 1 tablespoon of the balsamic vinegar.

In a pressure cooker, the marinara sauce, broth, and balsamic vinegar are added and are being stirred by a rubber spatula.

Add the ribs back into the pot, mixing well.

The beef short ribs are added to the pressure cooker for Porcini and Tomato Beef Short Ribs.

Increase the heat to high and bring the stew to a boil. Cover the pressure cooker with the lid and let the contents come to high pressure.

A closeup of the top of a stovetop pressure cooker.

Once the pot reaches high pressure, decrease the heat to low and maintain on high pressure for 30 minutes. (An electric pressure cooker like an Instant Pot will take about 35 minutes). Then, take the pot off the heat and let the pressure come down naturally (10-15 minutes).

When the pressure is released, add the remaining tablespoon of vinegar and check for seasoning. You can eat the stew right away, but I think it tastes much better after the flavors have had a chance to meld overnight in the fridge. Plus, it’s easier to peel off the layer of fat when it’s hardened.

Porcini and Tomato Beef Short Ribs in a pressure cooker with the ingredients being stirred by a rubber spatula.

To reheat the stew, dump it in a pot, and bring to a boil.

Porcini and Tomato Beef Short Ribs in a pressure cooker with the ingredients being stirred by a rubber spatula.

Simmer the stew for at least 20 minutes and top with minced parsley.

Porcini and Tomato Beef Short Ribs on a plate topped with parsley.Porcini and Tomato Beef Short Ribs on a plate topped with parsley.

Try this recipe – I guarantee you’ll like it. There’s no need to be afraid of pressure cookers!

Porcini and Tomato Beef Short Ribs on a plate topped with parsley.Porcini and Tomato Beef Short Ribs on a plate topped with parsley.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

Pressure Cooker Porcini and Tomato Beef Short Ribs

4.72 from 7 votes
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings 6
Here's a comforting, fork-tender stew packed with umami and made with a pressure cooker. It can be on the table in less than an hour!

Ingredients 
 

  • 5 pounds beef short ribs cut into 3- to 4-inch segments
  • Diamond Crystal kosher salt 
  • Freshly ground black pepper
  • 1/2 ounce dried porcini mushrooms
  • 1 cup water
  • 1 tablespoon ghee or fat of choice
  • 1 large onion chopped medium
  • 2 celery stalks chopped medium
  • 6 cloves of garlic peeled and smashed
  • 1 cup marinara sauce
  • 1/2 cup bone broth
  • 2 tablespoon balsamic vinegar divided
  • 1/4 cup minced Italian parsley
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Instructions 

  • Season the short ribs liberally with salt and pepper. (If you’d like, you can do this step the night before and store the seasoned ribs in the fridge.)
  • Take out your pressure cooker or Instant Pot, and melt the ghee or fat over medium high heat. Sear the ribs in batches until well browned and transfer them to a platter.
  • While the ribs are browning, chop up the veggies and toss the onions, carrots and celery into the empty pot.
  • Lower the heat to medium, season with salt and pepper, and sauté the vegetables until softened.
  • Toss the dried porcini mushrooms into the pot along with the garlic. Stir the pot for one minute.
  • Add in the marinara sauce, broth, and 1 tablespoon of the balsamic vinegar.
  • Add the ribs back into the pot, mixing well.
  • Increase the heat to high and bring the stew to a boil. Cover the pressure cooker with the lid and let the contents come to high pressure.
  • Once the pot reaches high pressure, decrease the heat to low and maintain on high pressure for 30 minutes. Then, take the pot off the heat and let the pressure come down naturally (10-15 minutes).
  • When the pressure is released, add the remaining tablespoon of vinegar, check for seasoning, and top with minced parsley. You can eat the stew right away, but I think it tastes much better after the flavors have had a chance to meld overnight in the fridge.

Notes

To reheat the stew, dump it in a pot, and bring to a boil. Simmer the stew for at least 20 minutes and top with minced parsley.

Nutrition

Calories: 536kcal | Carbohydrates: 8g | Protein: 55g | Fat: 31g | Fiber: 1g | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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4 Comments

  1. 5 stars
    This made for a perfect new year’s day dinner. Followed the recipe exactly and used an Instant Pot. I cooked it new year’s eve, then reheated it new year’s day. It turned out so tender and flavourful. Thanks!

  2. Hi there! I made this years ago and loved it and want to make it again. I’m just wondering if I can swap in fresh mushrooms for the dried porcinis? And if yes, what’s the appropriate amount of fresh mushrooms? Thanks!

    1. Sure! You can sub a pound of fresh mushrooms, but I would sauté them and season them with salt and pepper first.

      1. Thank you so much, Michelle! One other thing to know that I see as I’m cooking: the carrots didn’t make it onto the list of ingredients on the printer friendly version of the recipe.

        I’m excited to have this for dinner tomorrow!