Chef D

Kosher Beer Braised Short Rib Cubes

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Tender kosher short rib cubes braised in lager beer with vegetables and herbs, cooked to perfection in the electric pressure cooker.

Chef D Arthur’s Kosher Beer Braised Short Rib Cubes

Chef D Arthur’s kosher beer braised short rib cubes are rich, hearty, and layered with flavor. Thanks to the electric pressure cooker, this slow-braised comfort food can be on your table in just over an hour.

Servings: 4

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes

Cuisine Type: American, Comfort Food

Diet Tags: Kosher, Dairy-Free

Ingredients

1 Prairie Street Prime Kosher USDA Prime Short Rib Cubes
2 cups all-purpose flour
2 carrots, peeled and chopped medium
2 ribs celery, chopped medium
1 leek, cleaned and sliced into coins
½ red onion, chopped medium
4 whole cloves garlic
1 cup kosher lager beer
2 cups beef broth
2 Roma tomatoes, diced medium
3 bay leaves
2 tablespoons Dijon mustard
3 sprigs fresh thyme, whole
2 tablespoons extra virgin olive oil, divided
1 tablespoon brown sugar
Kosher salt
Freshly ground black pepper

Instructions

Season short rib cubes with kosher salt and black pepper.
Set pressure cooker to “Sauté” and heat 1 tablespoon olive oil with brown sugar.
Dredge short ribs in flour, then sear each side 1–2 minutes until golden. Remove and set aside.
Add remaining olive oil to pot along with carrots, celery, leeks, onion, and garlic. Stir and scrape up browned bits.
Add lager beer and simmer; then add beef broth and diced tomatoes. Simmer again.
Add bay leaves, salt, pepper, Dijon mustard, short rib cubes, and thyme.
Cancel “Sauté” mode, lock lid, set vent to “Sealed,” and select “Meat Stew” for 35–45 minutes.
Release steam, open lid, stir, and serve hot.

Chef’s Tips

Searing in brown sugar adds depth and a hint of sweetness.
Use a good-quality kosher lager for the best flavor.
Let the ribs rest in the liquid for 10 minutes after cooking for maximum tenderness.