I've got a great idea! Why don't you test your recipes before you publish them? That way I wouldn't have 3 pounds of boneless short ribs burned and blackened to the consistency of battleship armor. And do you have any ideas about how I can clean a pressure cooker with an inch of burned meat and onions stuck to the bottom?
Fast, easy, delicious! I've also added a few tablespoons of my favorite BBQ sauce to the pot after the meat has cooked and some of the liquid drained.
You'll never regret seasoning meat prior to browning. Just do it...
This was great!!! I was so nervous, but they were fall apart tender!
I made this last night and my husband said it was the best short ribs ever! BUT I did change things to what the original recipe said. I add a generous amount of salt/pepper before browning the meat on all sides. I also added more wine, about 3/4 to 1 cup total. I stacked the meat on top of the onions inside the pressure cooker and I cooked for 115 min for my 3 lbs of bone in short ribs. I strained/removed fat and reduced the cooking liquid to make a sauce. They turned out amazing. Use the original recipe as a simple guide and give it your own special flare!!
Agree with the comment from Allen H. - nowhere near enough liquid in the pressure cooker to withstand one hour... It'd boil dry and then just plain burn :(
Good stuff, BUT... one thing I would do if I make this again is SEASON the ribs heavily with salt before browning. The salty element was a little lacking. Other than that, yum...