French Onion Short Ribs and More Pressure Cooker Delights
A rich and flavorful pressure cooker dish combining tender beef short ribs with the savory essence of French onion soup, topped with melted Gruyere and toasted baguette slices.
Equipment
- 1 Pressure Cooker
- 1 Dutch Oven
Ingredients
Main ingredients
- 4 pounds beef short ribs well trimmed
- Kosher salt and black pepper to taste
- 1 cup flour
- 0.25 cup olive oil
- 1 large onion diced
- 2 carrots peeled and diced
- 4 cloves garlic thinly sliced
- 1 cup red wine
- 14 ounces diced tomatoes 1 can
- 4 cups beef broth
- 1 tablespoon fresh rosemary minced
- 2 tablespoons fresh thyme minced
- 4 tablespoons butter
- 4 onions thinly sliced for caramelized onions
- 1 loaf French baguette sliced and toasted
- 8 ounces Gruyere cheese shredded
- 1 section fresh thyme for garnish
Instructions
Instructions
- Season your beef short ribs generously with salt and pepper.
- Dredge ribs in flour and shake off excess.
- Heat olive oil in pressure cooker, sear ribs on all sides until browned.
- Remove ribs, cook diced onion and carrots for 5-7 minutes.
- Add garlic, cook for 1 minute then pour in red wine to deglaze.
- Add diced tomatoes, beef broth, rosemary, and thyme. Stir and return ribs to pot submerged in liquid.
- Close lid and cook under pressure for 180 minutes or until ribs are tender. Use natural release.
- While ribs cook, melt butter and slowly sauté sliced onions until caramelized (20-30 minutes).
- Remove meat, cool, then cut into serving sizes. Return meat to pot.
- Refrigerate soup to remove fat, reheat gently on stove.
- Top toasted baguette slices with butter, shredded Gruyere, and thyme. Broil until cheese is bubbly.
- Ladle soup into oven-safe bowls, top with extra cheese and broil 3-5 minutes. Serve with cheesy toast.
Notes
Let leftovers cool before storing; good for 4 days in fridge or 3 months in freezer. Reheat with a splash of broth.