Pomegranate-Braised Boneless Beef Short Ribs

SERVES: 6

PRESSURE LEVEL: HIGH

RELEASE: NATURAL

TOTAL TIME: ABOUT 1¼ HOURS

TIME UNDER PRESSURE: 35 MINUTES

WHY THIS RECIPE WORKS Nothing says special-occasion meal like a platter of rich, tender short ribs, but the traditional dish takes 5 hours to cook. We turned to the pressure cooker to get them on the table in a fraction of the time. To start, we chose boneless ribs over bone-in because they cook through more quickly and are easier to serve. We left the bacon in the pot during cooking so it could infuse the braising liquid with meaty flavor, then simply strained it out before serving. For our sauce, we decided on a fresh, modern spin, starting with a combination of pomegranate juice, orange zest and juice, thyme, garlic, and brown sugar to balance the tartness. As the short ribs and bacon cooked, they released juices that infused the sauce with just the right complementary meaty flavor. It was a little too thin and fatty, however, so we degreased the sauce, then cooked it down for 15 minutes to intensify the flavor. Waiting until this point to add balsamic vinegar kept its flavor rich and fresh, while cornstarch thickened the sauce up to the perfect consistency. A little butter gave this sauce just the right silkiness to complete our elegant dish. See the step shot and Troubleshooting that follows the recipe.

INGREDIENTS

2

slices bacon, chopped fine

1

onion, chopped fine

3

garlic cloves, minced

1½

cups unsweetened pomegranate juice

2

tablespoons brown sugar

4

(2-inch) strips orange zest plus ½ cup juice

2

sprigs fresh thyme

6

(8-ounce) boneless beef short ribs, trimmed

Salt and pepper

2

tablespoons balsamic vinegar

1½

tablespoons cornstarch

1

tablespoon unsalted butter

1. BUILD FLAVOR: Cook bacon in pressure-cooker pot over medium-high heat until browned and crisp, about 3 minutes. Stir in onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in pomegranate juice, brown sugar, orange zest and juice, and thyme. Using wooden spoon, scrape up all browned bits stuck on bottom of pot. Pat short ribs dry with paper towels, season with salt and pepper, and nestle into pot.

2. HIGH PRESSURE FOR 35 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 35 minutes, adjusting heat as needed to maintain high pressure.

3. NATURALLY RELEASE PRESSURE: Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

4. BEFORE SERVING: Transfer short ribs to platter, tent loosely with aluminum foil, and let rest while finishing sauce. Strain sauce into fat separator, let sit 5 minutes, then pour defatted sauce back into now-empty pot. Whisk vinegar and cornstarch together, then whisk into sauce and simmer over medium heat until thickened and measures 1½ cups, about 15 minutes. Off heat, whisk in butter and season with salt and pepper to taste. Serve sauce with ribs.