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How would you recommend cooking the Braised Short Ribs in a pressure cooker?

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Q.  Terry Asks:  How would you recommend cooking the Braised Short Ribs in a pressure cooker?

A.  Hey Terry, I’m not offering a pressure cooker method for the braised short ribs. Rather, I’m using my oven as a modified pressure cooker, creating a tight seal in the pan and cooking at a high temperature. A typical stew takes about 3 hours in the oven. With this method it only takes 1 1/2 hours. I’d check your pressure cooker book for suggested stew times. You also might want to make sure your pressure cooker can handle of the suggested amount of liquid and short ribs called for in this recipe. Thanks!

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

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