Hot take: slow braising short ribs is overrated for weeknights

I tried searing then braising chuck roasts for 45 mins in a pressure cooker instead of 3 hours in the oven, and it came out just as tender. Got it done between lunch prep and dinner rush last Tuesday. Anyone else ditch the long braise for a faster method?

2 comments

2 Comments

west.richard1mo ago

yeah i totally get what you're saying. i used to be all about that 4 hour braise on a sunday but honestly who has time for that during the week. i started using my pressure cooker for chuck roasts a few months back and it's a game changer. still gets super tender and you don't have to babysit it all afternoon. plus the cleanup is way easier too.

emma_flores1mo ago

Oh man, a little cornstarch slurry at the end really helps thicken that liquid into a nice gravy too.