One of my favorite things in the world is a nice thick beef short rib, and I'm always trying new ways to prepare them. I decided to cut the normally long cooking time by doing them in my pressure cooker tonight. Using a sugar based soda as the foundation of this braising liquid not only caramelizes onto the outside of the meat but also helps break through the salt and work with the spices to make an amazing pan sauce.
The ribs came out super juicy and fork tender, with a rich caramel glaze that firmed up into the perfect pan sauce to top both the meat and the potatoes. You'll love this one, and so will your family. These are just like grandma used to make, and it doesn't get any better than this anywhere in Fat Boy Heaven.
Fat Boy Heaven Pressure Cooker Soda-Braised Beef Short Ribs
4 to 6 servings
1 hr 40 mins
- 2 teaspoons sea salt
- 2 teaspoons paprika
- 1 1/2 teaspoons freshly ground black pepper
- 1 1/2 teaspoons cayenne pepper
- 1/2 teaspoon ground cumin
- 4 to 5 pounds English-cut beef short ribs, cut crosswise into 2-1/2-inch-long pieces
- 2 tablespoons olive oil
- 6 medium garlic cloves, peeled and smashed
- 1/2 medium yellow onion, small dice
- 2 cups cola or root beer (must be sweetened with sugar, not HFCS or diet)
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- Combine the salt, paprika, black pepper, cayenne, and cumin in a small bowl. Evenly rub the spice mix on all sides of the ribs; set aside.
- Heat the oil in a 6-quart stovetop pressure cooker over medium heat until shimmering. Working in batches, add enough short ribs to cover the bottom of the cooker without crowding them. Sear, turning occasionally, until the ribs are browned on all sides, about 6 minutes. Transfer to a large plate and repeat with the remaining ribs.
- Add the garlic and onion and cook, stirring occasionally, until softened, about 4 minutes. Add the soda, soy sauce, and Worcestershire and, using a wooden spoon, scrape up the browned bits from the bottom of the pressure cooker.
- Return the ribs to the pressure cooker, turn to coat them in the sauce, and lock the lid in place. Increase the stovetop heat to high and bring the cooker to high pressure. Reduce the stovetop heat to medium and cook for 30 minutes, adjusting the heat as necessary to maintain a visible, steady stream of escaping steam. Meanwhile, set a strainer over a large bowl; set aside.
- Remove the pressure cooker from the heat and allow the pressure to come down naturally for 15 minutes.
- Carefully quick-release any pressure left in the cooker, then remove the lid (keep your face away from the escaping steam).
- Transfer the ribs to a large plate and set aside. Pour the liquid through the strainer and return the contents of the strainer to the pressure cooker. Using a large spoon, skim off and discard the fat from the strained liquid and return the liquid to the pressure cooker (alternatively you can use a fat separator).
- Return the pressure cooker to the stove over medium-high heat and bring the mixture to a boil. Place the cornstarch and water in a small bowl, whisk to combine, and add half of the mixture to the pressure cooker. Cook, whisking constantly, until the sauce is glossy and thickened, about 30 seconds (add more cornstarch mixture as necessary if you want a thicker sauce). Remove from the heat, add the reserved ribs, and turn to coat them in the sauce. Serve immediately.