Pickled Peach infused Braised Short-Ribs w/ Wild Rice

Oh. Em. GEE! Talk about tasty! Have you ever just ate something that was so good you had to just write about it? Well, I'm doing you this solid and jotting down this simple (ok, not so simple) Braised Short-Rib recipe. I can remember as a child my parents in the kitchen with an old green pressure cooker cooking neck bones and ham hocks, telling us "this is for Sunday dinner because it's gonna take all night to cook." Gheeee thanks, mom. We just couldn't wait until Sunday because we just knew some serious grub was about to jump off.

We all know the horror story behind pressure cookers and how they'll explode and ruin your kitchen. I know our kitchen ceiling was ruined at one time or another. But not anymore, not with this newfound kitchen appliance called Instant Pot! I love my electric pressure cooker, and if you don't own one, what are you waiting for? Here's a link to the Electric Pressure Cooer I use.



  • 1 pack of beef short ribs
  • a few cloves
  • 1 large white onion
  • Kosher Salt
  • cracked black pepper
  • 3/4 jar of pickled peaches
  • BBQ sauce (your choice)
  • EVOO
  • Amish Butter
  • 1/4 cup of water
  1. Brown the short-ribs in a shallow skillet w/ EVOO and butter, after they've browned over on all sides completely, add the ribs in your electric pressure cooker plus 1/3 of the browned braising liquid and cook for 45 minutes, remove the ribs, then place them in a roasting pan.
  2. In your 350 degree preheated oven, pour your favorite BBQ Sauce over the ribs and allow the sauce to infuse those short-ribs for about 30 minutes. Enjoy. #SlowAndLow