Pressure Cooker Red Wine–Braised Beef Short Ribs

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.

	this recipe	typical
liquid	21%	41%
fat	1%	1%
aromatics	20%	14%
salt	0%	0%
vegetables and beans	14%	18%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

2268 g	5 pounds (2.3kg) beef short ribs (see note)
	Kosher salt and freshly ground black pepper
14 g	1 tablespoon (15ml) vegetable or other neutral oil
100 g	2 celery ribs (about 3 1/2 ounces; 100g each), cut into 1/2-inch dice
225 g	2 large carrots (about 8 ounces; 225g each), cut into 1/2-inch dice
400 g	1 large (14-ounce; 400g) yellow onion, cut into 1/2-inch dice
15 g	5 medium garlic cloves, smashed
33 g	2 tablespoons (30ml) tomato paste
	1 (750ml) bottle dry red wine
480 g	2 cups (475ml) good-quality brown beef stock, brown chicken stock, white chicken stock, or store-bought chicken stock (see note)
10 g	1 packet unflavored gelatin, such as Knox (2 1/2 teaspoons; 10g), only if using store-bought stock
4 g	4 sprigs fresh thyme
2 g	2 bay leaves
	1 (750ml) bottle ruby port wine
	Slurry made from 1/2 teaspoon cornstarch mixed with 1 teaspoon water (optional)

Method: 10 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Helpp, I really want to make this recipe but my local butcher doesn't have short ribs or anything with bones or such thing. He didn't even know the term (I'm in Germany) but he recommended a big piece of beef shoulder instead. He said it's good for roasting an” — a cook

“I made this last night and it was fabulous! My husband said it was better than any short ribs he'd ever had. Not really a quick or inexpensive meal (full bottle of red wine, full bottle of port reductions and excellent boneless short ribs from Eataly) but usin” — a cook, 5.0★