Tough and fatty, these plate short ribs respond well to long, slow cooking (or pressure cooking) to render the fat into the meat, making the meat very tender and flavourful.
The ribs can be cut English-style, where the cut is made between the rib bones resulting in chunks of meat, or flanken-style, where the cut is made across the bones producing a strip of ribs.
Short ribs which come from the Chuck area of the cow, where ribs 1 to 5 are, usually referred to as “chuck short ribs” (again, with the beef implied.) Chuck ribs have more meat than beef plate short ribs.
Traditionally a North American cut, short ribs are now becoming popular in the UK as well.
Pressure cooker: Spray bottom of pressure cooker with cooking spray. Heat. Add short ribs to brown; removing as needed for batches. Deglaze bottom of pan a bit with 1 to 2 cups of water. Add any or all of the following: few bay leaves, sliced onion, mushroom, bell peppers, celery, etc. Pressure cook 30 to 35 minutes on, let pressure come down as normal. To thicken sauce: with a slotted spoon remove the veg and meat. Pour sauce into a large juice, add a teaspoon or two of corn starch to the sauce, microwave for 2 to 3 minutes until thickened pausing half way through to whisk with a flat-bottomed whisk.