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–+ servings
Beef short ribs topped with parsley in a bowl.
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4.72 from 7 votes

Pressure Cooker Porcini and Tomato Beef Short Ribs

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner
Cuisine: American
Keyword: gluten-free, keto, low carb, paleo, Primal, Whole30
Servings: 6

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
US Customary - Metric

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