EASY INSTANT POT BEEF SHORT RIBS (5 INGREDIENTS!)
Wondering how to cook short ribs? This Instant Pot beef short ribs recipe makes it EASY with just 5 ingredients. Use bone-in or boneless beef short ribs -- both will come out tender and flavorful.
Provided by Maya Krampf
Categories Main Course
Time 1h15m
Number Of Ingredients 9
Steps:
- Pat the short ribs dry with paper towels.
- Use sea salt and black pepper to generously season the short ribs on both sides.
- Set the Instant Pot to Saute on High (or "More"). Add oil and let it heat up until hot.
- Once oil is hot, add the short ribs in a single layer. Sear for about 5 minutes per side, until browned. You will need to do this in two batches, so that they are not too crowded. Set all the short ribs aside outside the pan as you get through them.
- Add the minced garlic to the empty Instant Pot, and saute for about 1 minute, until fragrant.
- Add the broth and coconut aminos to the Instant Pot. Use a wooden spoon to release any browned bits of garlic from the bottom of the pan (deglaze it). Shut off the saute function.
- Place the short ribs back into the Instant Pot, crowding them together in a single layer. Push the bay leaves into the broth, if using (optional). Close the lid and set the pin to Seal. Cook on High pressure for 40 minutes. Use Natural Release for 10 minutes, then Quick Release if there is any pressure left.
- At this point, you can shred the short ribs or leave them whole.
- Remove the short ribs, leaving the liquid behind, and cover the short ribs with foil to keep warm. Set the Instant Pot to the Saute function.
- Sprinkle gelatin (don't dump it) over the liquid in the Instant Pot, one tablespoon at a time, whisking rapidly and immediately after each sprinkle.
- Simmer for 10 to 15 minutes, until the sauce thickens. If it's still not as thick as you like, add more gelatin and repeat.
Nutrition Facts : Calories 226 kcal, Carbohydrate 1 g, Protein 23 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 66 mg, Sodium 764 mg, ServingSize 1 serving
INSTANT POT BEEF RIBS
You'll love these fall of the bones Instant Pot Beef ribs. This easy rib recipe is a life changer!
Provided by Lara
Categories Entree
Time 37m
Number Of Ingredients 10
Steps:
- First, place the stainless steal container into the Instant Pot.
- Next, put 1/2 cup water, 1/2 cup apple cider vinegar into the container.
- After that, place a trivet or steamer basket into the container.
- Next, take your ribs and place them on a flat surface. Sprinkle the top half with my homemade BBQ seasoning. If you don't have the individual seasonings you can opt for some pre-made BBQ rub.
- Now with your fingers or a spoon, rub the seasoning into the ribs.
- Place the ribs on the trivet or steamer basket.
- Put on the IP lid. Make sure that the vent is set to sealed.
- Hit manual high pressure. Change the time to 22 minutes.
- Let the pressure release naturally for 10 minutes and then manually release the rest of the pressure.
- If desired, turn your oven to broil. On a cookie sheet please the beef ribs. Top with your favorite BBQ sauce if desired. Broil for 5 minutes.
Nutrition Facts : Carbohydrate 2 g, Protein 40 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 122 mg, Sodium 721 mg, Fiber 1 g, Sugar 1 g, Calories 373 kcal, ServingSize 1 serving
FALL-OFF-THE-BONE 30-MINUTE INSTANT POT® RIBS
These Instant Pot® ribs fall right off the bone and are ready in just 30 minutes! In this family of seven I had zero complaints and these sweet and spicy ribs, that's a win for me!
Provided by Cambria_Mae
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Baby Back Ribs
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs.
- Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce.
- Broil ribs until sauce is bubbling, about 3 minutes.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 32.8 g, Cholesterol 87.8 mg, Fat 23 g, Fiber 2.1 g, Protein 18.9 g, SaturatedFat 8.3 g, Sodium 1174.5 mg, Sugar 25 g
INSTANT POT® SHORT RIBS
It's easy to love fall-off-the-bone short ribs. The only problem with a traditional braising recipe is that it will be hours before eating happens. Make short ribs in an electric pressure cooker and eat these in half the time. The pressure inside the cooker transforms any liquid into hot steam, which goes deep into the meat and produce far more tender ribs than any other method would make. Less time and better? You bet.
Provided by Shauna James Ahern
Categories Main Dish Recipes Rib Recipes
Time 10h4m
Yield 12
Number Of Ingredients 13
Steps:
- Pour red wine over short ribs in a large bowl. Marinate in the refrigerator, 8 hours to overnight.
- Remove ribs from marinade, saving marinade for later use. Season short ribs with salt and pepper. Coat 1 side of each short rib with flour.
- Select the "Saute" setting on an electric pressure cooker (such as Instant Pot®); add olive oil and butter. Cook and stir until butter melts, about 2 minutes. Add 3 short ribs to hot butter-oil mixture. Cook until bottom is browned, about 8 minutes. Transfer browned short ribs to a plate. Repeat cooking with remaining short ribs, reserving butter-oil mixture in the pot.
- Cook and stir onion, carrots, garlic, and rosemary in the hot butter-oil mixture, scraping browned bits off the sides of pot, until onion is softened and starting to brown, about 5 minutes. Add reserved wine marinade; stir well. Simmer until wine is reduced by 1/2, about 10 minutes.
- Return ribs to the pot; add chicken stock. Ensure the total volume does not go above the maximum fill line and that the bulk of the ribs are submerged. Seal the pressure cooker. Turn the venting knob on top to "Sealed", causing the floating valve to pop up.
- Press the "Manual" button; set timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula. Stand back; turn knob to point at "Vent." Remove lid when pressure is released, about 5 minutes.
- Transfer the ribs to a plate and cover with aluminum foil, reserving sauce in the pot.
- Turn the Instant Pot to "Saute". Simmer sauce until slightly reduced, about 5 minutes. Stir water and cornstarch together in a bowl until smooth; add to sauce in the pot. Cook for 3 minutes. Strain sauce and serve over ribs.
Nutrition Facts : Calories 484.9 calories, Carbohydrate 13.2 g, Cholesterol 70 mg, Fat 35.5 g, Fiber 0.7 g, Protein 15.9 g, SaturatedFat 14.3 g, Sodium 277.4 mg, Sugar 1.4 g
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