🍷 Pressure Cooker Beef Short Ribs with Potato Carrot Mash

By Jacq from Jersey | Low Country Comfort with Italian Soul

Let me tell you about a dish that tastes like you’ve been cooking all day—but thanks to the pressure cooker, it’s on the table in just under 90 minutes. These tender, fall-apart beef short ribs sit atop a sublime potato and carrot mash that’s buttery, creamy, and full of soul.

Whether you’re cozying up on a rainy night or hosting a dinner party, this recipe brings comfort and elegance all in one. And the best part? The pressure cooker does most of the work!

🛒 Ingredients

For the Short Ribs:

• 1 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• ½ cup organic flour, for dredging
• 6–8 beef short ribs
• 1 yellow onion, minced
• 6 garlic cloves, minced
• 1 tsp dried thyme or 1 tbsp fresh thyme
• ¼ cup water
• 1 cup dry red wine

For the Potato Carrot Mash:

• 2 large russet potatoes, peeled and cut into 2-inch chunks
• 4 carrots, peeled and cut into 2-inch chunks
• 3 tbsp unsalted butter (plus more as needed—trust me)
• A glug of half-and-half
• Salt and pepper, to taste
• A few spoonfuls of that magical short rib cooking liquid 😍

You’ll also need a 6-quart (or larger) pressure cooker and a steamer insert—or do what I did and Jerry-rig a foil basket. It works just fine!

👩‍🍳 Directions

1. Sear the Beef

Using the sauté function of your electric pressure cooker (or medium heat on stovetop models), melt 1 tablespoon of butter with 1 tablespoon of olive oil.

Season short ribs with salt and pepper, dredge lightly in flour, and shake off any excess. Brown them in batches, turning to get a nice crust on all sides—about 10 minutes total. Transfer to a plate when done.

2. Build the Flavor Base

Add the minced onion, garlic, and thyme to the pot. Season with a pinch of salt and pepper and sauté for about 4 minutes until softened and fragrant.

Pour in the red wine and ¼ cup of water. Stir well, scraping up those flavorful brown bits on the bottom. Let it simmer for a minute, then turn off the sauté function.

3. Layer and Cook

Return the browned short ribs to the pot, nestling them into the liquid.

Place your steamer basket or foil basket on top of the meat. Add your chopped potatoes and carrots. Lock the lid and set your pressure cooker to high pressure for 50 minutes.

4. Quick Release and Mash

Once cooking time is up, do a quick release of pressure. Carefully remove the lid and transfer the vegetables to a mixing bowl.

Add butter, half-and-half, and salt and pepper to the potatoes and carrots. Don’t be shy—this mash is all about adjustment. Taste it, tweak it, repeat. Add a splash of the beef cooking liquid for extra depth. Mash to your desired consistency.

🍽️ To Serve:

Scoop that velvety mash into a shallow bowl. Top with a juicy short rib (or two) and drizzle with the rich cooking liquid. It’s hearty, it’s indulgent, it’s absolutely fabulous.

💬 Jacq’s Kitchen Notes:

• Taste, taste, taste your mash! I must’ve added butter, salt, pepper… taste and repeat. The final flavor is worth every adjustment.
• Don’t have wine? You can sub beef broth, but I highly recommend a dry red like cabernet or merlot for depth.
• This dish reheats beautifully—perfect for leftovers the next day (if you have any!).

📌 Save It, Share It, Try It!

If you make this dish, tag me @JacqFromJersey and let me know how you liked it! Whether you’re in the Low Country like me or holding down the Northeast, this one is sure to warm your heart and fill your belly.

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