What makes for perfect Valentine’s Day recipes? Something a little saucy? Something a little rich? Something a little decadent? Maybe something a little naughty? How about a recipe that’s all of those things plus….wait for it….is easy to make? Shut the front door! Yep, this short ribs recipe is every one of those things. Oh, and I suppose you might be wondering about that name in the title. I’ve been making these short ribs for a really long time and the name pretty much says it all. The unsuspecting dining companion won’t know what hit ’em after eating this gourmet meal. And the panties? That works on BOTH sexes. I’ve given this recipe to a lot of my guy friends and that’s where the name came from.
I suppose I put the cart before the horse by starting my Valentine’s Day recipes with a dessert recipe. But life’s short and you should start with dessert anyway. And if you make those Lusty Figs with these psuedo braised short ribs you are going to be doing just fine.
When I’ve made the Panty Dropper in the past, it was a traditional braised short ribs recipe. You know the drill…big Dutch oven, wine, meat and 3 1/2 to 4 hours in the oven. I love doing them that way, especially when it’s cold out because the kitchen gets warmed up and it smells really good in the process. But keeping the drool in check gets to be tricky after about hour number two. Oh, and sometimes the sultry aroma alone has been known to cause premature panty dropping, causing the braising process to go on even longer. 😉
With all the talk of pressure cookers and changing up your cooking habits with them I just couldn’t resist buying one – about a year ago. I’ve only used it 3 times since getting it and now I have a second one…don’t ask. But I just couldn’t resist making my braised short ribs recipe in the pressure cooker. It meant that I didn’t have to think practically a day ahead of ‘short ribs day’ and we could eat at a respectable hour instead of our usual 9 o’clock at night when I make short ribs. Somehow I never quite get started early enough when I make braised meats, of any kind. I’m just not that organized.
But pressure cooker recipes take some of that organizational pressure off you. Instead of 3 1/2 to 4 hours, this meal (including side dish) was ready to go in 90 minutes. Not too bad right?
Since most of the larger pressure cookers come with a steamer basket, I steamed the sweet potatoes in the same pot (so duh, at the same time) as the meat was cooking. One pot to clean up, one cooking time and little to no seasoning required with the potatoes because they steamed in the same ingredients that cooked the meat (wine, garlic, pepper, carrots and onions). So tell me why I haven’t been using a pressure cooker until now?
Oh, and I know the past few weeks have been full of saccharine BS regarding Valentine’s Day and the gifts, flowers and food but singles need some love on this day too.
These Panty Dropper short ribs are for you too. Think of them as some much needed foreplay for yourself. Why shouldn’t you be treated special on this hearts and flowers day too?
- 1 750 ml Bottle Dry Red Wine (like Zinfandel or Cabernet Sauvignon)
- 2 Tablespoons Olive Oil
- 6-8 Beef Short Ribs (3½ - 4 pounds)
- 4 Garlic Cloves (minced)
- 1 Large Onion (diced)
- 3 Carrots (diced)
- Kosher Salt
- Freshly Ground Black Pepper
- 2 Large Sweet Potatoes (peeled and cubed into 2" pieces)
- Pour bottle of wine into large saucepan and heat over medium high heat.
- Cook wine until it is reduced to 2 cups and remove from heat.
- Place pot of 8 qt. pressure cooker over medium high heat and add the olive oil.
- Once oil is hot, add the short ribs to the pot, fat side down.
- Cook ribs until they are browned on all sides.
- Remove the ribs to a plate and set aside.
- Add the garlic, onion and carrot to the pot.
- Stir frequently and cook until onions have softened (about 5-7 minutes).
- While the vegetables are cooking, add a couple of good sized pinches of salt and as much pepper as you prefer.
- Add the ribs, and any juices from the ribs, back to the pot.
- Arrange ribs in a single layer.
- Carefully pour the wine over the meat.
- Toss the cubed potatoes into the steamer basket and make sure it sets into the pot so that the lid can close securely.
- Lock the pressure cooker lid on and set it to low pressure. (Follow the manufacturer's directions regarding the steam levels for a low setting.)
- When done, let the pot de-pressurize.
- Once you can open the lid, do so.
- Pour the potatoes into a bowl and mash.
- Line a plate with some of the potatoes and top with ribs.
- Spoon some of the juices over the meat and potatoes.
Preheat oven to 350 degrees Farenheit. Follow the directions the same way (except that you'll need to cook the potatoes separately). Slide the Dutch oven into the oven and cook for 3½ - 4 hours. Remove from oven and serve.
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