Pressure Cooker Beef Short Ribs with Red Wine and Chile

1. Marinate Beef Short Ribs

Season the beef short ribs with kosher salt, coriander powder, and ground black pepper. Allow them to marinate for at least an hour, or overnight in the refrigerator for a deeper flavor infusion.

2. Sear the Ribs

In the pressure cooker or a skillet, heat olive oil over medium-high heat. Sear the ribs on each side for about 2 minutes, until a golden-brown crust forms.

3. Saute Vegetables

Remove the ribs and set them aside. In the same pot, cook the chopped leeks and diced fennel with a pinch of salt for about 8 minutes, until softened and slightly caramelized.

4. Add Garlic and Spices

Add minced garlic, chipotle chile powder, and tomato paste to the pot. Cook for a couple of minutes until the garlic is fragrant and the tomato paste deepens in color.

5. Deglaze with Wine

Pour in the dry red wine to deglaze the pot, scraping up any bits stuck to the bottom. Add the diced prunes and stir to combine.

6. Pressure Cook the Ribs

Return the seared ribs to the pot. Secure the lid of the pressure cooker and set it to cook on high pressure for 35 minutes.

7. Release Pressure and Reduce Sauce

After the cooking time has elapsed, release the pressure manually. If the sauce is too thin, reduce it until it reaches a velvety consistency.

8. Serve

Garnish the ribs with fennel fronds or sliced scallions and serve with mashed potatoes or polenta.