Tomato Braised Short Ribs


  • 3-4 lbs beef Short Ribs, room temperature
  • 1 tbsp olive oil
  • 6 cloves large garlic, minced
  • 1 medium yellow onion, diced
  • 4 fresh or dried bay leaves
  • 6 sprigs rosemary
  • 28 oz whole peeled tomatoes
  • 2 ½- 3 cups beef stock
  • 1 tbsp salt
  • 2 tsp freshly cracked black pepper
  • Preheat the inner pot on the Sauté function for 15 Minutes.
  • Salt the short ribs on all sides and set aside on a plate.
  • Add the olive oil to the inner pot. Sear the short ribs on all sides until golden brown and crusty, working in batches to not overcrowd the pan. Set the finished ribs aside on a plate.
  • Add the diced onion and minced garlic and sauté until translucent, about 5-7 Minutes.
  • Return the seared short ribs to the pot with the bay leaves, rosemary sprigs, and black pepper.
  • Add the whole peeled tomatoes and enough beef stock to just cover the short ribs.
  • Press Cancel. Pressure Cook on High for 45 Minutes, with a 15-Minutes natural release.
  • After 15 Minutes, flip the valve and release any remaining pressure.
  • Remove the bay leaves and rosemary sprigs. Season additionally to taste, and serve warm.
Previous Next