Pressure Cooker Red Wine Braised Short Ribs {Goyisha Style}

These Pressure Cooker Red Wine Braised Short Ribs {Goyisha Style} are melt in your mouth luxurious, swimming in a rich red wine sauce!

Pressure Cooker Red Wine Braised Short Ribs

Pressure Cooker Red Wine Braised Short Ribs {Goyisha Style}

A meal of Short Ribs is something most Jews learn about at a very early age. Typically, Short Ribs have a tomato base with just a few spices.  The star of the show is the long and slow cooked Short Ribs in a rich tomato and red wine liquid base. Growing up in Miami, way back when, I was lucky enough to experience lots and lots of Mom & Pop restaurants, many of them, Jewish style.

Wolfies in Miami Beach and my favorite Jewish restaurant, whose name escapes me in Coral Gables, served the most delicious Short Ribs, served in big bowls with crusty bread.

For this recipe, try it over a plate of my Dreamy Creamy Goat Cheese Polenta.

Cast of Ingredients for Pressure Cooker Red Wine Braised Short Ribs

Before I publish my Jewish Style Short Ribs recipe, I thought I would first cook up Ree Drummond‘s Red Wine Braised Short Ribs recipe, as I thought her little twist on Short Ribs sounded interesting.

That and a few of my readers have asked me to convert this recipe for them. In order to differentiate my recipe from Ree’s, I named this Short Rib recipe, Pressure Cooker Red Wine Braised Short Ribs {Goyisha Style} because of the Pancetta.

Before anyone decides to take offense to the name of this dish, remember, the hubs is a Goy!

Dice up the Pancetta

Pancetta is pretty much unsmoked, cured pork belly, whereas bacon is cured and smoked. If you prefer to use bacon, the thin cut is what you will want (Oy, Gavault).

The rendered fat is what we are after, for this Goyisha Pressure Cooker Red Wine Braised Short Ribs recipe. Hehehe…. my grandmother must be turning in her grave. 🙂

Dice up the Pancetta or Bacon and get ready to crisp it up in your Pressure Cooker.

Chop the Vegetables

In Ree’s oven/stove top recipe, she dices the vegetables. When using a Pressure Cooker for vegetables, along with tough piece of meat, the vegetables will disintegrate from a longer cook time.

To avoid this from happening in this recipe, chop the vegetables into bite size pieces, rather than dicing them into small pieces.

Salt and Pepper the Short Ribs

Using Kosher Salt and Freshly Ground Pepper, generously salt and pepper the ribs on all sides.

Did you know that you can make Simple Baby Back Ribs in your Pressure Cooker too!!!

Add the Pancetta to a Pressure Cooker Cooking Pot

Heat your Pressure Cooker up fully before adding a fat or anytime that you will be sautéing or browning any food.

Heating a stainless steal pot before adding a fat, will help to make your cooking pot, non stick.

Add the Olive Oil and Pancetta and watch the fat render out of the meat.

This is where a lot of the flavor will emerge.

Cook Pancetta until Crisp

There won’t be tons of grease rendered, but there will be enough to add wonderful flavor to this Pressure Cooker Red Wine Braised Short Ribs recipe.

For another super delicious Short Rib recipe, check out my Red Rooster Harlem Short Rib Recipe.

Dredge the Short Ribs in Flour

Using Stainless Steel Tongs dredge each Short Rib through the Potato Starch and then SHAKE OFF the excess!

It is fine to use either Cornstarch or All Purpose Flour, if you choose.

The important thing is to make sure you shake off any excess.

Sear the Short Ribs on all Sides

For those of you not watching carbs, you can skip the flouring step altogether.

If you are Gluten Free, try using Potato Starch instead.

Give the Short Ribs a quick sear on all sides, about 30 seconds a side. Don’t worry if the entire Rib is not completely browned.

Sear as many ribs at a time as you like. I used my 8 Quart Pressure Cooker for this recipe, so I was able to fit more ribs in the bottom to brown, than in my 6 Quart Pressure Cooker.

Any size Pressure Cooker will work for this recipe. If you want to put the Short Ribs on their sides to fit more in and/or do a larger batch, that is totally fine. They can even be piled on top of each other.

Sear all Short Ribs and Remove to a Plate

Remove each Short Rib to a plate, after they have been seared on all sides.

They will be added back in after we Sauté the vegetables.

Add the Veggies

After all the Short Ribs have removed to a plate, add in the Chopped Vegetables and Sauté them for just a bit, about a minute, so they are coated in the flavorful oil.

Not to much!

We want them to remain in tact, so that they can be spooned over the luscious Goyisha Pressure Cooker Red Wine Braised Short Ribs.

This is just cracking me up! My Savta is probably spinning in her grave.

Add Wine and Deglaze Pot

Pour in your Wine and deglaze the pot.

Use a Spatula and scrape the bottom to remove any stuck on bits.

That is where delicious flavor lives.

The bits should easily release, since you have made your Cooking Pot, non stick.

Some of the alcohol will also burn off during the deglazing process.

Add some Salt and Pepper to Taste

Add a bit more Kosher Salt and Freshly Ground Pepper, tasting to make sure it is to your liking.

You can always add more in the end, so don’t over do the seasoning.

Add the Short Ribs to the Cooking Pot

Add all the Short Ribs to the Pressure Cooker cooking pot and nestle them down into the Wine and Vegetables.

You will want equal amounts of Red Wine and Beef Broth.

Pour in Beef Broth

Depending on the size of Pressure Cooker you are using, will determine the amount of the liquid, but start with 1.5 cups of each.

In my 8 Quart Pressure Cooker, I have added in 12 oz of Beef Broth and it is fine.

Add Fresh Rosemary and Thyme

Top with Fresh Rosemary and Thyme.

The fresh herbs are less potent than dry, so if you use dry, only use a pinch.

The Rosemary taste is not overwhelming in this recipe.

Pressure Cooker Red Wine Braised Short Ribs with Goat Cheese Polenta

After all Pressure has released allow the Pressure Cooker Red Wine Braised Short Ribs to rest, so that the fat will begin to rise to the top.

Alternatively, you can put the pot in the refrigerator and then remove the solid fat from the top.

Ree served these Short Ribs over Dreamy Creamy Goat Cheese Polenta and so did I.

Pressure Cooker Creamy Mashed Potatoes are delicious with these Goyisha Pressure Cooker Red Wine Braised Short Ribs  as well!

For another delicious beef dish, try my Pressure Cooker Chinese Take-Out Beef & Broccoli.

Kitchen Equipment and Essentials

• Instant Pot DUO80 (8 Quart)
• J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Culina Stackable (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• Cilio Olivewood Spatula
• Rachael Ray Stoneware EVOO Oil Dispensing Bottle
• Alton Brown Salt Box
• Bellemain Porcelain Ramekins
• Sonder LA End Grain Teak Cutting Board, Juice Grooves & Compartments
• Beef Broth
• Freshly Ground Pepper
• Stainless Steel Tongs

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

Here is the handy printable recipe:

Pressure Cooker Red Wine Braised Short Ribs

Pressure Cooker Red Wine Braised Short Ribs (Goyisha Style)

5 from 2 votes

Print Pin Rate

Course: Dinner, Lunch, Main Course

Cuisine: American

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Servings: 4 servings

Author: Jill Selkowitz

Ingredients

• 8 Short Ribs fat trimmed from top
• 3 oz Pancetta diced
• 2 Tablespoons Extra Virgin Olive Oil extra virgin
• 1/4 cup Potato Starch (cornstarch or Flour)
• 1 teaspoon Kosher Salt (or to taste)
• 1/2 teaspoon Freshly Ground Black Pepper freshly grated, (or to taste)
• 1 medium Yellow/Brown Onion chopped
• 3 medium Carrots chopped
• 2 medium Shallots chopped
• 1.5 cups Dry Red Wine not Sweet
• 1.5 cups Beef Broth or more if needed
• 2 sprighs Fresh Rosemary
• 2 sprigs Fresh Thyme

Instructions

• Chop up Pancetta and chop the onions, shallots, carrots and set aside.
• Salt and pepper Short Ribs on all sides and then dredge in Potato Starch.  Shake off excess starch and set aside.
• Select Sauté/Browning and allow pot to fully heat.  Add Olive Oil and diced Pancetta and let bubble for 30 seconds.
• Add ribs, two or more at a time and brown on all sides.  Remove to a plate and repeat, until all ribs are nicely browned.
• Add in shallots, onions and carrots to the cooking pot and mix to coat with oil.
• Pour in Red Wine and deglaze the cooking pot, making sure to scrape up any stuck on bits. Turn off Pressure Cooker
• Add salt, pepper and and return Ribs to cooking pot. Pour in Beef Broth to almost cover ribs.  There should be equal amounts of Wine and Broth. Add Rosemary and Thyme.
• Lock on lid and close Pressure Valve. Cook on high pressure for 45 minutes. When Beep sounds, let pressure release naturally and then remove lid.
• Let pot sit for 15 minutes and carefully skim off fat.  (See notes)

Notes

Alternatively, you place the Cooking Pot in the refrigerator for a few hours or overnight, so the fat will rise to the surface and harden, making it easier to remove.  Short Ribs taste even better, the next day.

Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!

© This Old Gal.com - Sharing the recipe link to this post is both encouraged and appreciated. Unauthorized use of this material, including, screen shots, copy/paste of full recipes to any social media site, website, copymethat, cookbook, without written permission from Jill Selkowitz is strictly prohibited and in violation of our copyright protection. You may share a photo with a link back instead.

PIN this Pressure Cooker Red Wine Braised Short Ribs {Goyisha Style}!

Instant Pot Red Wine Braised Short Ribs {Goyisha Style}