Amazing And Fast Pressure Cooker Short Ribs Recipes

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AMAZING AND FAST PRESSURE COOKER SHORT RIBS



Amazing and Fast Pressure Cooker Short Ribs image

I made this up from a bunch or recipes -- it is wonderful served with rice pilaf, or noodles. The meat is so tender-falls off the bone! Time-- does not include natural steam cooling time

Provided by petlover

Categories     Pressure Cooker

Time 1h20m

Yield 3 serving(s)

Number Of Ingredients 10

3 lbs beef chuck beef short ribs
1 tablespoon light olive oil
1 3/4 cups beef broth or 1 3/4 cups stock
1/4 cup red wine
1 sweet onion
4 garlic cloves
2 tablespoons honey
2 tablespoons brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon black pepper

Steps:

  • Heat oil in heavy pan then brown short ribs ( cut up ) in the oil.
  • Put short ribs in pressure cooker.
  • Put in pressure cooker red wine, beef broth, onion (sliced thick),
  • garlic (chopped), honey, brown sugar, salt and pepper.
  • Bring to high pressure.
  • Cook at high pressure for one hour.
  • Turn off and let steam come down naturally -- do not open cooker until steam is completely released.
  • Serve.

FAST PRESSURE COOKER RIBS



Fast Pressure Cooker Ribs image

I make these for a fast freezer meal. Boneless ribs and barbeque sauce are done in 20 minutes. Serve how you want. I put them in separate meals and freeze for later.

Provided by Ryan

Categories     Main Dish Recipes     Rib Recipes

Time 41m

Yield 6

Number Of Ingredients 6

2 pounds boneless country-style ribs, or more as desired
¼ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 red onion, sliced
2 cups barbeque sauce (such as Famous Dave's®)
1 cup beef broth

Steps:

  • Season ribs with garlic powder, salt, and pepper.
  • Place a layer of onion in the bottom of a pressure cooker. Add a layer of ribs. Repeat with remaining onion and ribs.
  • Combine barbeque sauce and broth together in a bowl; pour over ribs in the pressure cooker.
  • Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust heat until regulator is gently rocking. Cook for 25 minutes. Transfer the pressure cooker to the sink; cool the pot with cold water for about 30 seconds to release pressure quickly.

Nutrition Facts : Calories 333.5 calories, Carbohydrate 32 g, Cholesterol 54.1 mg, Fat 14.4 g, Fiber 0.8 g, Protein 17.3 g, SaturatedFat 5.7 g, Sodium 1132.8 mg, Sugar 22.5 g

PRESSURE COOKER SHORT RIBS IN PLUM SAUCE



Pressure Cooker Short Ribs in Plum Sauce image

A pressure cooker can take an afternoon's project and turn it into a dinner-in-an-hour affair. Case in point: These short ribs, adapted from the cookbook author Lorna Sass, would have required a few hours on the stove. Here they can be made in a fraction of the time.

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

4 pounds meaty short ribs, excess fat removed
1 1/2 cups chicken or beef broth
1 cup coarsely chopped leeks (green parts included) or onions
1 tablespoon balsamic vinegar, plus more if needed
2 tablespoons Japanese soy sauce
1 1/4 cups tightly packed pitted prunes
4 to 6 large Yukon Gold potatoes, washed and left whole
1 to 1 1/2 tablespoons grated fresh ginger
Salt and freshly ground pepper
1/4 cup thinly sliced scallions, for garnish

Steps:

  • Trim excess surface fat from the ribs. In a 6-quart or larger pressure cooker, combine broth, leeks and vinegar. Pour 2 tablespoons of soy sauce onto a large plate, and turn the meat in it to coat thoroughly.
  • Place meat in the cooker with any unabsorbed soy sauce. Scatter prunes around the sides; distribute the potatoes on top. Lock lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure. Cook for 30 minutes. Turn off heat and allow pressure to decrease naturally, about 15 minutes.
  • Remove lid, tilting it away from you to allow the steam to escape. Remove potatoes, and set aside. The ribs should be fork tender. If not, simmer with lid ajar until done. Transfer meat to a platter.
  • Strain the broth, and degrease in a fat separator or refrigerate overnight. Discard congealed fat. Return broth and solids to the cooker. To thicken the sauce and intensify the taste, boil over high heat, stirring often, until syrupy, 3 to 5 minutes.
  • Add more vinegar, if needed, to balance the sweetness and intensify the flavors. Stir in ginger to taste. Adjust seasonings with salt and pepper. Quarter the potatoes, and return them and the meat to the cooker to reheat and coat with sauce. Transfer to a platter or individual plates, and garnish with scallions. Serve any extra sauce on the side.

PRESSURE-COOKER SPICED SHORT RIBS



Pressure-Cooker Spiced Short Ribs image

This is an ideal recipe for busy nights when your family wants a big dinner, but you are limited on time. The ribs are tender, with the perfect balance of sweet and sour. You can use red wine instead of chicken stock. Instead of butter, add more olive oil or oil of your choice. -Shanon Tranchina, Massapequa Park, New York

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 14

1 tablespoon olive oil
6 pounds bone-in beef short ribs
2 tablespoons butter
1 medium leek (white portion only), finely chopped
1 garlic clove, minced
1 cup chicken stock
1 can (6 ounces) tomato paste
2 tablespoons ground mustard
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons paprika
2 teaspoons celery salt
1 teaspoon ground cinnamon
1/2 teaspoon pepper

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown ribs in batches; set aside., Add butter to pressure cooker. When melted, add leek. Cook and stir leek until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. , In a small bowl, combine remaining ingredients; spread over ribs. Return ribs to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally.

Nutrition Facts : Calories 232 calories, Fat 14g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.

ELECTRIC PRESSURE COOKER SHORT RIBS



Electric Pressure Cooker Short Ribs image

This easy short ribs recipe can be thrown together in no time. You'll be surprised at how flavorful these are and amazingly tender from being cooked inside a pressure cooker (such as the Instant Pot®)! Serve with veggies, plus egg noodles, rice, or mashed potatoes to turn this into a hearty satisfying meal.

Provided by Chef Tovia Gartenberg

Categories     Main Dish Recipes     Rib Recipes

Time 1h25m

Yield 8

Number Of Ingredients 14

2 ½ pounds beef short ribs
1 tablespoon garlic powder
2 teaspoons kosher salt
1 ½ teaspoons ground black pepper
2 ½ tablespoons olive oil
1 cup beef stock
1 (6 ounce) can tomato paste
2 carrots, coarsely chopped
1 onion, coarsely chopped
¼ cup balsamic vinegar
1 large portobello mushroom cap, chopped
2 tablespoons water, or as needed
1 tablespoon cornstarch, or as needed
salt and ground black pepper to taste

Steps:

  • Season short ribs on all sides with garlic powder, kosher salt, and pepper.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function according to manufacturer's instructions. Set temperature to 375 degrees F (191 degrees C) if your unit has a temperature setting.
  • Heat olive oil in the pot. Add short ribs; sear all over until golden brown, about 2 minutes per side. Remove from pot and set aside.
  • Combine beef stock, tomato paste, carrots, onion, vinegar, and mushroom in the pot. Stir until tomato paste is dissolved. Return short ribs to the pot. Close and lock the lid. Select Meat function according to manufacturer's instructions; set timer for 30 to 40 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Remove short ribs and skim any fat from the top of the liquid in the pot.
  • Stir water and cornstarch together to make a slurry. Set pressure cooker to Saute and bring the liquid to a boil. Stir in the slurry until mixture is thickened to your liking. Season with salt and pepper and return the short ribs. Cook on low until flavors come together, about 5 minutes more.

Nutrition Facts : Calories 384 calories, Carbohydrate 11.9 g, Cholesterol 58.3 mg, Fat 30.6 g, Fiber 2.1 g, Protein 15.5 g, SaturatedFat 11.7 g, Sodium 725.4 mg, Sugar 6.4 g

PRESSURE-COOKER SHORT RIBS



Pressure-Cooker Short Ribs image

These tender pressure-cooker short ribs explode with flavor, and they're a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice or polenta. .-Rebekah Beyer, Sabetha, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 tablespoon tomato paste
1 cup beef broth
2 cups dry red wine or beef broth
4 fresh thyme sprigs
1 bay leaf
4 medium carrots, cut into 1-inch pieces
4 teaspoons cornstarch
3 tablespoons cold water

Steps:

  • Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm., Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure. Press cancel., Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for medium heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with ribs and vegetables.

Nutrition Facts : Calories 265 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

SHORT RIBS IN THE PRESSURE COOKER



Short Ribs in the Pressure Cooker image

This is for a stove-top pressure cooker. If using and electric pot, adjust according to your machine's instructions.

Provided by Mikekey *

Categories     Beef

Time 1h10m

Number Of Ingredients 11

8 medium bone-in beef short ribs (about 4 pounds)
salt and pepper
2 Tbsp vegetable oil
3 slice bacon, diced
1 large yellow onion, chopped
3 clove garlic, minced
1/2 c dry red wine
1 c beef broth, reduced sodium
2 Tbsp tomato paste
1 Tbsp cornstarch
2 Tbsp water

Steps:

  • 1. Season ribs generously with salt and pepper. Add oil to the pressure cooking pot and heat over high heat. When oil is hot, brown the ribs in small batches, do not crowd. Remove to a plate.
  • 2. Add bacon to pressure cooking pot and cook until brown and crisp. Add onion to pressure cooking pot and sauté until tender about 3 minutes. Add garlic and cook one minute more.
  • 3. Add the wine and using a wooden spoon, scrape any brown bits from bottom of pan. Add beef broth, tomato paste, and ribs to pressure cooking pot, cover and lock lid in place.
  • 4. Bring up to high pressure and when at pressure, turn down heat to keep pressure steady. Cook for 30 minutes.
  • 5. Remove from heat and let sit for 10 minutes, then release pressure. Remove lid.
  • 6. With tongs, remove ribs to a platter and cover with foil to keep warm. Use a fat separator and a mesh strainer to separate the fat from the juices. Return juices to the cooking pot.
  • 7. In a small bowl, combine cornstarch and water. Add to juices in the cooking pot. Place pan over medium-high heat and bring to boil, stirring constantly, until juices thicken.
  • 8. Return ribs to pot and stir to coat meat with sauce. Serve ribs with sauce.

PRESSURE-COOKER BBQ SHORT RIBS



Pressure-Cooker BBQ Short Ribs image

Cook these slow-cooker short ribs low and slow to be falling-off-the-bone tender. Low & Slow BBQ Slow-Cooker Short Ribs are sweet, sticky and delicious.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 7

2 lb. boneless beef short ribs
1 onion, coarsely chopped
3/4 cup KRAFT Original Barbecue Sauce
3/4 cup fat-free reduced-sodium chicken broth
1 Tbsp. HEINZ Yellow Mustard
1 canned chipotle pepper in adobo sauce, chopped
2 cloves garlic, minced

Steps:

  • Place ribs in electric pressure cooker sprayed with cooking spray; top with onions.
  • Mix remaining ingredients until blended; pour over ribs. Close and lock lid. Turn Pressure Release Valve to Sealing position.
  • Cook 40 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Slowly remove lid. Use tongs to remove ribs from pressure cooker; cover to keep warm.
  • Skim and discard fat from surface of sauce in pressure cooker; cook sauce 10 min. using SAUTÉ setting on high heat, stirring frequently.
  • Spoon sauce over ribs before serving.

Nutrition Facts : Calories 420, Fat 31 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 70 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.6803 g, Sugar 0 g, Protein 16 g

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