Bludso’s where the meat is so good I actually never use much if any sauce so it’s easy to take it home. Or just order more. For information purposes I am currently using Fagor and Kuhn Rikon cookers. I prefer the Fagor because it’s less fiddly.
Pressure Cooker BBQ Short Ribs
4 strips thick cut Flanken or Galbi,on the bone ask butcher to cut each strip into 3 pieces
Salt and pepper to taste
Flour for dredging
3 tablespoons extra virgin olive oil
1/4 cup cider or sherry vinegar (optional) or water
1 large onion, peeled and cut vertically through the poles, then sliced
1 cup BBQ sauce to your liking
Lay the meat out on a cutting board or on paper towels and salt and pepper it on all sides. Dredge the seasoned meat and brown it in batches either in your pressure cooker or in a skillet. Film the pan with olive oil. Brown the meat on all sides removing the pieces to a plate until all are done. Deglaze the pan with a cider or sherry vinegar if you’re using a very sweet BBQ sauce or water if the sauce is already tart. If you used a separate skillet to brown the meat then pour the drippings into the pressure cooker.
Add half the sliced onions and lightly salt them. Lay the browned short ribs on top of the onions. Top the meat with the remaining onions and pour the BBQ Sauce over. Put the pressure cooker lid on and lock it into position. Bring the pot up to pressure over high heat if using gas and moderate heat if using electric. Once the pot is at high pressure adjust the heat to maintain it but not allow it to go even higher. Set your timer for 40 minutes if you want really super tender meat or 35 minutes if you want the meat to have a little more texture. Once the timer goes off turn the heat off and move the pressure cooker to a cold burner and let it release naturally.
While the pot is under pressure you can make a crisp salad with a piquant dressing and slice up some great crusty bread. Once the pot has release the pressure carefully open the lid away from you. Isn’t it gorgeous. Buon Appetito!