Pressure Cooker Cola-Braised Beef Short Ribs

Name: Pressure Cooker Cola-Braised Beef Short Ribs
Prep time: 55 min
Total time: 1 h 40 min
Yield: 4 to 6 servings
Ingredients: 2 teaspoons kosher 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 (not diet), such as Coca-Cola; 2 tablespoons soy sauce; 2 tablespoons Worcestershire sauce; 2 tablespoons cornstarch; 2 tablespoons water

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Pressure Cooker Cola-Braised Beef Short Ribs

4 to 6 servings Easy

(36) Total: 1 hr 40 mins

PREVIOUS: Beer-Braised Beef Shoulder with Gingerbread... NEXT: Smoky-Sweet BBQ Beef Short Ribs

Ingredients (14)

2 teaspoons kosher 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 (not diet), such as Coca-Cola
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons cornstarch
2 tablespoons water

Tip

How to Thaw Beef

As with most meat, the safest way to thaw beef is in the refrigerator. Small cuts of beef can take up to 24 hours, while larger slabs can take a few days. If you’re in a pinch, frozen beef can be thawed in a bowl or container of lukewarm water. Place the bowl or container in the sink and leave under a running faucet. Never allow raw beef to thaw or sit on a counter or cutting board. Since it takes longer to thaw than most meats, it is more susceptible to bacteria growth.

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Tip

How to Freeze Beef

In order to effectively freeze beef, you’ll want to limit its exposure to air. This not only prevents the production of freezer burn, but also extends its shelf life to three months or longer. The best way to package beef is to wrap it tightly in freezer paper or plastic wrap. You should then wrap the meat in a layer of aluminum foil or place it in a plastic bag.

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Tip

How to Store Beef

For ground beef, keep refrigerated and use within one to two days. It can stay in its original container if the packaging hasn’t been opened. Steaks follow the same protocol, but can last a bit longer at three to five days. It’s actually best to allow a little airflow with stored meat, as tightly-adhered plastic like Saran wrap can make meat sweat and, as a result, less tender. Meat can be transferred to plastic containers, but should be covered loosely.

Never refrigerate raw meat if it’s been sitting out beyond two hours.

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Tip

How to Store Ribs

Raw pork ribs can be refrigerated in their original packaging. The meat typically stays fresh for three to five days, but can last even longer if it remains unopened.

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Next: How to Freeze Ribs

Tip

How to Freeze Ribs

Overwrap pork ribs in their original packaging with aluminum foil, plastic wrap, or freezer paper. Ribs can last from four to six months in the freezer.

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Next: How to Thaw Ribs

Tip

How to Thaw Ribs

The fastest way to thaw ribs isn't necessarily the best. You can always use the defrost setting on your microwave and determine thawing time based on weight, but this may start to cook the meat. Alternatively, you can place the frozen ribs in a freezer bag and allow them to sit in a bowl of cold water. Continue to replace the cold water every 30 minutes. The most effective and time-consuming option is to place the ribs in the fridge, though a rack may take up for three days to fully thaw. Plan ahead!

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Using cola in this short ribs recipe helps balance the spicy rub, but don’t expect the sticky-sweet oven-braised version of this dish. These ribs are rubbed with a spice mix and browned in the pressure cooker; then cola, soy sauce, and Worcestershire are added to make a flavorful, balanced cooking liquid. Just 30 minutes later, once the ribs have become fork tender, the sauce is thickened to make a beefy, savory gravy. Serve the ribs and sauce over mashed potatoes with an escarole and mushroom salad on the side.

What to buy: Look for the common English-cut beef short ribs, which are about 2 to 2 1/2 inches thick. Because of the thickness of short rib bones, have your butcher cut them crosswise into 2-1/2-inch-long pieces. Do not purchase Korean-style beef short ribs, which are about 1/4 inch thick with three rib bones attached.

Game plan: Though the CHOW Test Kitchen prefers a stovetop pressure cooker, this recipe can also be made in an electric model. Use the brown setting for steps 2 and 3, then proceed with high pressure cooking. Return the pressure cooker to the brown setting to finish the sauce in the last step.

This recipe was featured as part of our story on pressure cookers.

by Amy Wisniewski

What to buy

Fagor Futuro 6 Quart Pressure Cooker

Save time and energy by cooking with this easy to use pressure cooker.
Buy on Amazon ›

Instructions

1Combine 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.
2Heat 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.
3Add the garlic and onion and cook, stirring occasionally, until softened, about 4 minutes. Add the cola, soy sauce, and Worcestershire and, using a wooden spoon, scrape up the browned bits from the bottom of the pressure cooker.
4Return 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.
5Remove the pressure cooker from the heat and allow the pressure to come down naturally for 15 minutes.
6Carefully quick-release any pressure left in the cooker, then remove the lid (keep your face away from the escaping steam).
7Transfer 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).
8Return 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.

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