French Onion Short Ribs and More: Your Go-To Pressure Cooker Guide

A savory blend of French onion soup and tender beef short ribs cooked to perfection in a pressure cooker.

Prep Time 25

Cook Time 3

Total Time 3 25

Course Soup

Cuisine Mexican

Servings 8 servings

Calories 708 kcal

4 pounds Beef short ribs seasoned with kosher salt and fresh ground black pepper
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 or canned
4 cups Beef broth
1 tablespoon Rosemary fresh, minced
2 tablespoons Thyme fresh, minced
4 tablespoons Butter
4 Onions thinly sliced
1 loaf French baguette sliced and toasted
8 ounces Gruyere cheese shredded
1 section Thyme fresh for garnish

Preheat oven to 325°F (165°C).
Season short ribs with salt and pepper and dredge them in flour for a light coating.
Heat olive oil in pressure cooker base over medium-high heat and sear ribs on all sides until well browned. Remove and set aside.
Add onions and carrots to the same pot. Cook about 5 minutes until softened. Add garlic and sauté 1 more minute.
Pour in red wine to deglaze pan. Stir in diced tomatoes and beef broth. Return seared ribs to pot. Add rosemary and thyme.
Seal lid and cook under pressure for 2.5 to 3 hours. Use natural release for best tenderness.
Meanwhile, melt butter in a skillet and caramelize sliced onions slowly for 20-30 minutes. Set aside.
When ribs are done, remove meat, shred it from bones, discard fat and bones, then return meat to sauce.
Stir in caramelized onions and simmer on low heat for 10 minutes to blend flavors.
Top toasted baguette slices with Gruyere and thyme, broil until cheese bubbles and browns.
Portion soup and ribs into oven-safe bowls, top with cheese, and broil for 3-5 minutes until melty and golden. Serve with cheesy baguette slices.

Refrigerating overnight enhances flavor. Remove solidified fat before reheating. Broil cheese until bubbly just before serving.