Short Ribs are a double win. They’re relatively inexpensive and they remind me of one of my favorite dishes from growing up, pot roast. Once you get these little fellas cooked down, they fall off the bone and melt in your mouth. As for the sauce, it’s sweet, it’s dark and mysterious and it’s got Ryan’s favorite drink of all time: Dr. Pepper.
You can get short ribs boneless, but I like make these with the bone in since it adds some flavor. Too, I love the presentation with a bone. Just makes it look more intense, right?
In the recipe below, you’ll see I did these in the pressure cooker. You could certainly cook them the whole time in the oven to braise, but for the sake of speed, a pressure cooker is a helpful tool. Just be careful to not over cook the short ribs as that will take them from that perfect pull-apart, melt-in-your mouth experience to mush. Mush is no good. You’ve gotta respect the beef.
[tasty-recipe id=”6977″]
