Pressure Cooker Braised Boneless Beef Short Ribs with Tomato Fig Chutney
Indulge in a dish that marries the richness of tender, braised boneless beef short ribs with the sweet and tangy notes of a homemade tomato fig chutney. Utilizing a pressure cooker, this recipe significantly reduces traditional cooking time while ensuring the beef remains succulent and flavorful. The interplay of grape tomatoes, fig preserves, and aromatic herbs creates a delightful chutney that perfectly complements the savory meat. Perfect for a weeknight dinner or special gathering, serve this dish over a bed of creamy mashed potatoes, tender egg noodles, or fluffy rice for a complete meal that will impress family and friends.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
boneless beef short rib
1 lb (cut into large chunks)
grape tomatoes
1 lb (whole)
garlic cloves
2 (minced)
onion
1 (chopped)
fig preserves
3 tablespoons (for chutney)
bacon
2 pieces (chopped (optional for garnish))
fresh rosemary
2 sprigs (whole)
marsala wine
1 cup (for cooking)
water
1 cup (for cooking)
Instructions
1
Begin by heating 1 teaspoon of olive oil in the pressure cooker over medium heat. Add the minced garlic and chopped onion, and sauté until the onions become translucent and the garlic is fragrant, about 3-4 minutes.
2
Next, add the grape tomatoes to the pot. Using a potato masher, lightly mash the tomatoes to release their juices while keeping some whole for texture. Move the mixture to one side of the cooker.
3
Increase the heat to medium-high and add the boneless beef short ribs to the pot. Sear the ribs for about 3-4 minutes on each side until they are nicely browned.
4
Once the ribs are browned, return the sautéed tomato mixture to the center of the pot. Add the marsala wine, water, fig preserves, and fresh rosemary. Stir well to combine all ingredients.
5
Seal the pressure cooker lid tightly, ensuring the vent is closed, and allow the pressure to build. Once the lid starts to whistle, reduce the heat to medium and cook for an additional 15 minutes.
6
After 15 minutes, turn off the heat and allow the pressure to release naturally before opening the lid. This helps retain the moisture and flavor in the beef.
7
Once safe to open, serve the tender beef short ribs with a generous spoonful of tomato fig chutney over your choice of mashed potatoes, egg noodles, or rice. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used for this recipe?
The recipe calls for 1 pound of boneless beef short ribs, cut into large chunks.
How long do the beef short ribs cook under pressure?
The beef short ribs should be cooked for 15 minutes once the pressure cooker lid starts to whistle.
What kind of tomatoes are best for the chutney?
One pound of grape tomatoes is used to create the texture and flavor of the chutney.
How should I release the pressure from the cooker?
You should turn off the heat and allow the pressure to release naturally to help retain moisture and flavor.
What are the recommended side dishes for this meal?
This dish is best served over creamy mashed potatoes, tender egg noodles, or fluffy rice.
Do I need to mash the grape tomatoes?
Yes, use a potato masher to lightly mash the tomatoes to release their juices while keeping some whole for texture.
What kind of wine is required for cooking?
The recipe requires 1 cup of marsala wine to enhance the flavor of the braise.
How many garlic cloves are needed?
The recipe calls for 2 minced garlic cloves.
Is bacon required for this recipe?
No, bacon is an optional garnish; you can use two pieces of chopped bacon if desired.
What is the purpose of the fig preserves?
Fig preserves are used to add sweet and tangy notes to the homemade tomato chutney.
How should the beef be prepared before pressure cooking?
The boneless beef short ribs should be seared for 3-4 minutes on each side until nicely browned.
What aromatic herb is used in the braise?
Two whole sprigs of fresh rosemary are added to the pot for aroma and flavor.
How much water is needed for the recipe?
You will need 1 cup of water to provide enough liquid for the pressure cooking process.
How much olive oil is used to start the recipe?
Use 1 teaspoon of olive oil to sauté the garlic and onions.
Should the onions be chopped or sliced?
The onion should be chopped and sautéed until translucent.
Can this be considered a comfort food recipe?
Yes, it is tagged as comfort food and a hearty meal perfect for special gatherings.
How many total ingredients are in this recipe?
There are a total of 9 ingredients including the optional bacon garnish.
What heat level should I use to sear the ribs?
You should increase the heat to medium-high to properly sear the beef short ribs.
How long does it take to sauté the garlic and onions?
It takes about 3-4 minutes over medium heat until the onions are translucent.
Is this recipe suitable for a weeknight dinner?
Yes, the pressure cooker significantly reduces traditional cooking time, making it suitable for weeknights.
Do I need to close the vent on the pressure cooker?
Yes, ensure the vent is closed before allowing the pressure to build.
How much fig preserves should I add?
Add 3 tablespoons of fig preserves to the mixture.
What is the texture of the beef after cooking?
The beef remains succulent, flavorful, and tender enough to be served with a spoon.
Can I use dried rosemary instead of fresh?
The recipe specifies 2 sprigs of fresh rosemary for the best flavor profile.
Should I keep the tomatoes whole?
You should mash them lightly to release juices, but keep some whole for the texture of the chutney.
What should I do after the 15-minute cook time is up?
Turn off the heat immediately and let the pressure release naturally.
Is the chutney homemade in this recipe?
Yes, the chutney is created during the cooking process using tomatoes and fig preserves.
How do I know when to reduce the heat on the pressure cooker?
Reduce the heat to medium once the pressure cooker lid starts to whistle.
What is the main advantage of using a pressure cooker here?
It significantly reduces traditional braising time while keeping the meat tender.
What tags are associated with this recipe?
Tags include beef, pressure cooker, braised, short ribs, chutney, tomato, and fig.