2 3/4 lbs short ribs
about 4-6 well-trimmed pieces
1 tbsp rendered fat
from the short ribs
12 oz frozen pearl onions
or more (see notes), could also use 3 whole onions cut into 1-inch pieces
4 whole carrots
about 12 ounces, peeled and cut into 1-inch pieces
12 cloves garlic
about 1 head, peeled
1 tbsp flour
2 tsp herbes de Provence
1 tsp salt
1/2 tsp black pepper
freshly ground
1 lb red bliss potatoes
small in size
1 cup red wine
dry and robust, such as Zinfandel, Merlot, or Cabernet Sauvignon
1 tbsp parsley
chopped, optional garnish
This is such a delicious and easy way to prepare braised short ribs. The pressure cooker does most of the heavy lifting. You just need to brown the meat, soften the veggies, toss in some flour, then add everything else. The frozen pearl onions help reduce prep time. We dug this out of a vintage Jacques Pepin book, The Short-Cut Cook.
In the pressure cooker, brown the short ribs in single layer over medium heat for about 20 minutes. Cover partially and turn occasionally until all sides are browned. Brown the meat in batches if needed.
Working with 1 tablespoon of the fat from the browned meat, add the onions, carrots, and garlic and mix. Cook for about 5 minutes.
Mix in the flour and cook for about 2 minutes.
Stir in the herbes de Provence, salt, pepper, potatoes, and wine. Bring the mixure to a boil, cover, then bring up the pressure. Reduce the heat to low and cook for about 45 minutes.
Release the pressure, sprinkle with parsley, and serve.
source: adapted from Jacques Pepin's The Short-Cut Cook
We usually buy the frozen pearl onions from Trader Joe's. They sell them in 16 ounce bags which is a little more than the recipe requires, but our family enjoys onions so we just add all of them into the recipe.