4 lbs short ribs

2 tablespoons Montreal Steak Seasoning

2 tablespoons olive oil

2 sweet onions, diced

2 tablespoons balsamic vinegar

1 tablespoon smoked paprika

1 teaspoon cayenne pepper

1/2 cup red wine

1 tablespoon light brown sugar

1 package fresh thyme

6 cloves garlic, peeled and crushed

Prepare the Short Ribs: Rub the short ribs all over with the Montreal Steak Seasoning, ensuring they are well coated.

Sear the Ribs: Set your pressure cooker to the sauté mode and add 1 tablespoon of olive oil. Once hot, add the ribs in batches and sear them on all sides until they are nicely browned. This may take about 3-4 minutes per side. Remove the ribs and set them aside on a plate.

Sauté Onions and Garlic: In the same pot, add the remaining tablespoon of olive oil if needed. Add the diced onions and garlic, sautéing until the onions become translucent and the garlic is fragrant, about 3-4 minutes.

Deglaze and Season: Add the balsamic vinegar to the pot to deglaze it, scraping up any browned bits from the bottom. Add the smoked paprika, cayenne pepper, light brown sugar, and half of the fresh thyme. Stir to combine.

Add the Ribs Back: Return the seared ribs to the pot. Pour in the red wine and add enough water to come halfway up the ribs. Stir well, ensuring the ribs are well positioned in the liquid.

Pressure Cook: Close the lid of the pressure cooker, set it to high pressure, and cook for 45 minutes. After cooking, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.

Serve: Carefully remove the ribs from the pressure cooker. They should be tender and falling off the bone. Skim any fat from the surface of the cooking liquid and adjust seasoning if necessary. Serve the ribs hot, garnished with the remaining fresh thyme.

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SIDE DISH RECOMMENDATIONS:

Roasted Maple Glazed Carrots: Toss whole carrots with olive oil, maple syrup, salt, and pepper. Roast in a 425°F oven until caramelized and tender, about 25-30 minutes.

Blistered Green Beans: Heat a pan over high heat, add green beans and olive oil, cover and cook until the water evaporates and the beans start to blister. Finish with a sprinkle of Montreal Steak Seasoning and a squeeze of lemon juice.

Roasted Broccoli: Toss broccoli florets with olive oil and Montreal Steak Seasoning. Roast in a 425°F oven until edges are crispy, about 20-25 minutes.

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