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1
In a pressure cooker, combine beef chuck, short ribs, thyme, onion, garlic, celery, peppercorns, and bay leaf. Top with enough cold water to just cover and season with a very generous pinch of salt.
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2
Top with enough cold water to cover (be sure not to surpass the cooker's max fill line). Close cooker, bring to high pressure and cook for 30 minutes. Depressurize cooker using rapid release method.
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3
Strain broth, discarding thyme, onion, garlic, celery, peppercorns, and bay leaf. Return beef and broth to pressure cooker. Skim broth of any fat or scum.
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4
Add potatoes, leeks, carrots, cabbage, turnip, parsnip, and marrow bones, if using, to pressure cooker, making sure all are submerged in the broth with the beef (add more water if necessary, again being careful not to surpass the cooker's max fill line).
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5
Return pressure cooker to high pressure and cook for 5 minutes. Depressurize cooker using rapid release method. At this point both the beef and vegetables should be very tender (if not, return to high pressure and cook for 5 minutes longer).
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6
Transfer meats and vegetables to a platter, bathing with broth to keep moist. Season broth with salt. Serve broth as a soup, and the meats and vegetables as the main course; the marrow bones can be served with toasts (spread the marrow on the toasts and season with salt). Pass more salt at the table for seasoning the meats, along with mustard, grated horseradish, and cornichons.
