Beef Short Ribs Braised In Stout Pressure Cooker Recipes

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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
Calories 265 calories
Fat13g fat (5g saturated fat)
Cholesterol55mg cholesterol
Sodium412mg sodium
Carbohydrate12g carbohydrate (4g sugars
Fiber2g fiber)
Protein20g protein.

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.

BEEF AND GUINNESS SHORT RIBS



Beef and Guinness Short Ribs image

Provided by Stuart O'Keeffe

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
4 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
1 large yellow onion, diced
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, cut into 1/2-inch pieces
2 cups low-sodium beef stock, divided
1-pint stout beer (recommended: Guinness)
Fresh green salad, for serving, optional
Mashed potatoes, for serving, optional

Steps:

  • Preheat the oven to 380 degrees F.
  • In a large Dutch oven over medium-high heat, heat the olive oil. Season the short ribs with salt and pepper, to taste, and sear in the Dutch oven until brown, about 5 minutes per side. Remove the meat from pan and set aside. Add the onions and garlic to the same pan and saute, until lightly browned. Scrape any brown bits from the bottom of the pan using a wooden spoon. Add the carrots and celery and let cook for 5 more minutes. Add 1 cup of beef stock and scrape bottom of pan to remove any more browned bits. Return the meat to the pot along with the remaining stock and the beer. Season with salt and pepper, to taste. Bring the stew to a simmer and cook uncovered for 20 minutes. Cover and braise in the oven for 2 hours.
  • Serve with a fresh green salad or on top of mashed potatoes, if desired.

BEEF SHORT RIBS BRAISED IN STOUT (PRESSURE COOKER)



BEEF SHORT RIBS BRAISED IN STOUT (PRESSURE COOKER) image

Categories     Beef     Braise     Dinner

Number Of Ingredients 15

1 lb beef short ribs
2 Tbs brown sugar
1/2 Tsp paprika
1/2 Tsp curry powder
1/2 Tsp cumin
1/2 Tsp black pepper
1/2 Tsp salt
1/4 Tsp mustard powder
Olive oil
1 onion, 1 carrot, and 1 celery rib, chopped
1 bay leaf
2 or 3 cloves of garlic, chopped
1/2 cup broth (chicken or beef)
1 bottle stout beer
1 small can of tomato sauce

Steps:

  • Pat the ribs dry with a paper towel and set aside. Combine all of the spices in a bowl and shake to mix thoroughly. Rub all sides of the beef ribs with the spice mixture and set aside, uncovered, in the fridge for about an hour (skip the resting period if you lack the time). Take a pressure cooker and set it over medium-high heat. Add a splash of olive oil, and when it's hot and shimmery, add the short ribs and brown for 1 minute per side (watch to make sure the spice mixture doesn't stick and burn). Remove the ribs to a plate, and add another splash of oil to the pot. Throw in your onion/carrot/celery mix, along with the bay leaf. Stir that up and let that cook for about 3 minutes, or until the onion looks softish. Throw the chopped garlic in, give it a stir, and let that go for a minute or two. Add all of your liquids at this time - the beer, the broth, and the tomato sauce, and stir up the bottom of the pot to get all the sticky stuff off and into the goop. Add the ribs to the sauce, turn the heat up, and lock the pressure cooker lid on. Bring the pressure cooker up to pressure, until the excess steam steadily escapes from the valve. Reduce the heat to medium, or to the point where the pressure is maintained, and cook for 40 minutes. Rapid-release the pressure, taste for salt, and serve.

PRESSURE-COOKER BARBECUED BEEF RIBS



Pressure-Cooker Barbecued Beef Ribs image

These tender, tangy ribs taste slow-cooked but are a cinch to make. They're great for picnics as well as a family dinner.-Erin Glass, White Hall, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 11

2 tablespoons canola oil
4 pounds bone-in beef short ribs, trimmed
1 large sweet onion, halved and sliced
1/2 cup water
1 bottle (12 ounces) chili sauce
3/4 cup plum preserves or preserves of your choice
2 tablespoons packed brown sugar
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves
Calories 359 calories
Fat14g fat (5g saturated fat)
Cholesterol55mg cholesterol
Sodium860mg sodium
Carbohydrate40g carbohydrate (33g sugars
Fiber0 fiber)
Protein18g protein.

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown ribs in batches, adding additional oil as needed. Remove ribs. Brown onions. Add ribs back to the pressure cooker. Add water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally for 10 minutes and then quick-release any remaining pressure., In a small saucepan, combine the remaining ingredients; cook and stir over medium heat until heated through. Remove ribs from pressure cooker; discard cooking juices. Return ribs to pressure cooker. Pour sauce over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes. Allow pressure to naturally release for 5 minutes and then quick-release any remaining pressure. Serve ribs with sauce.

BRAISED BEEF SHORT RIBS



Braised Beef Short Ribs image

After not being able to find a recipe for beef short ribs on the internet, I thought I might share this one that I came across many years ago. I have received raves about my short ribs every time I have served them. Try them, I'm sure you will agree! Enjoy!

Provided by Jim Stearns

Categories     Main Dish Recipes     Rib Recipes

Time 2h55m

Yield 10

Number Of Ingredients 13

½ cup all-purpose flour for coating
2 teaspoons salt
1 pinch ground black pepper
4 pounds beef short ribs
2 tablespoons vegetable oil
1 cup water
1 cup stewed tomatoes
1 clove garlic, minced
6 potatoes, peeled and cubed
3 onions, chopped
6 carrots, chopped
1 ½ tablespoons all-purpose flour
4 tablespoons water
Calories889.3 calories
Carbohydrate36.3 g
Cholesterol137.9 mg
Fat68.8 g
Fiber4.9 g
Protein30.4 g
SaturatedFat29 g
Sodium645.7 mg
Sugar5.1 g

Steps:

  • In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
  • In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
  • Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
  • In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

BRAISED HOISIN-BEER BEEF SHORT RIBS



Braised Hoisin-Beer Beef Short Ribs image

The absolute best beef short ribs I've ever had. We used boneless, just because that was available and inexpensive, but bone-in would work too, and possibly be even better. Sounds like an odd combination - it is not. It just works. And most of the time required is totally inactive, so it is easy to make. Enjoy!

Provided by onylynx

Categories     Main Dish Recipes     Rib Recipes

Time 3h20m

Yield 4

Number Of Ingredients 8

3 pounds beef short ribs
salt and freshly ground black pepper to taste
3 tablespoons vegetable oil
10 cloves garlic, smashed, or more to taste
1 (1 inch) piece ginger - peeled, cut into 1/4-inch slices, and smashed
1 (12 fluid ounce) can or bottle beer
3 tablespoons rice wine vinegar
1 cup hoisin sauce
Calories981.1 calories
Carbohydrate33.9 g
Cholesterol141.7 mg
Fat74.9 g
Fiber2 g
Protein35.1 g
SaturatedFat28.4 g
Sodium1143.1 mg
Sugar17.4 g

Steps:

  • Place ribs on a work surface and season generously with salt and pepper.
  • Heat oil in a Dutch oven over high heat. Brown ribs in the hot oil on all sides, in batches if necessary, 5 to 7 minutes. Transfer ribs to a plate; pour off and discard all but a couple tablespoons of the rendered fat. Return Dutch oven to medium heat; cook garlic and ginger about 3 minutes. Return ribs to the Dutch oven; add beer and rice wine vinegar. Stir, cover, and reduced heat to low; simmer 2 1/2 hours.
  • Preheat the oven to 300 degrees F (150 degrees C). Pour hoisin sauce over the ribs in the Dutch oven.
  • Bake ribs uncovered in the preheated oven for 30 minutes.
  • Transfer ribs to a serving plate; remove and discard ginger from the sauce. Strain and discard fat from the surface of the sauce before serving with the ribs.

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