These short ribs braised in rosé have a more delicate flavor than their red-wine-braised cousins but they're not short on personality thanks to the added whiskey.
Season your ribs with salt and pepper. Switch your pressure cooker on to sauté mode, wait to heat up, add two tablespoons olive oil and brown the ribs on all sides. You will need to do this in batches. As they brown, take them from the pot and transfer to a plate. Add more olive oil as needed.
In the same pot, add the onion and cook until translucent, about three minutes. Add the tomato paste and cook for two to three minutes. Add the whiskey and wine, simmer until reduced a little, about three to four minutes. Add the carrots, thyme and bay leaf.
Seal the pressure cooker, cook on high pressure for 40 minutes and allow for natural pressure release for 15 minutes. It's best if you cook this at least one day ahead so you can refrigerate overnight and skim the fat. Reheat before serving.
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