No images? Click here Pressure Cooker Red Wine–Braised Beef Short Ribs This pressure-cooker version of the classic red wine–braised beef short ribs delivers absolutely perfect results, just in less time. The traditional version of this recipe normally requires about three hours to fully tenderize the beef; here we get that part done in about 45 minutes. After that it's all the same: reducing the braising liquids (and also the port wine that gives the sauce its final glossy perfection), thickening them slightly, and serving them as desired. The Kitchen Essential A Pressure Cooker Complete the Meal! |