These short ribs are braised under pressure in a liquid consisting of a dark beer and chile sauce. If you are using a 5- to 6-quart pressure cooker, total prep and cooking time will be less than 1 hour!
2 to 3 tablespoons canola oil
3½ to 4 pounds short ribs
1 medium onion, sliced into thin half moons
12 ounces any dark beer
1 (12-ounce) jar Heinz Chile Sauce
Salt and pepper
Heat the canola oil in the cooker and brown all 4 sides of each rib—about 2 minutes on each side. Do 3 per batch and reserve the browned ribs on a plate or sheet pan.
When the browning is completed, pour off most of the fat and then sauté the onions using a wooden spoon scraper to incorporate the bits from the bottom of the pot. Finally add the beer and chile sauce, then place the ribs snugly in 1 layer.
Raise the heat to high and when a simmer starts cover the pressure cooker and adjust the heat to reach the highest pressure; maintain this for 35 minutes.
When 35 minutes has elapsed, turn off the heat and let the pressure dissipate on its own over 15 to 20 minutes.
Remove the ribs, pour the liquid into a fat separator and then pour back into the pot and cook down to about 2 cups. Pour over the ribs, make some mashed potatoes and enjoy.