Instant Pot Short Ribs Allrecipes

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INSTANT POT® GALBI (KOREAN-STYLE SHORT RIBS)



Instant Pot® Galbi (Korean-Style Short Ribs) image

This version of delicious Korean beef short ribs dish for your Instant Pot® or other multi-cooker pressure cooker will have the ribs falling off the bone! Soaking the ribs first is the traditional method. I recommend soaking for at least an hour, though traditionally you would soak them for longer than that, changing the water after the first hour. If you don't have an Asian pear, an apple will do as a substitute. Serve over white rice.

Provided by fabeveryday

Categories     World Cuisine Recipes     Asian     Korean

Time 2h25m

Yield 6

Number Of Ingredients 16

3 pounds beef short ribs
1 Asian pear - peeled, cored, and coarsely chopped
1 small onion, chopped
4 cloves garlic, chopped
½ tablespoon peeled and coarsely chopped fresh ginger
1 cup low-sodium soy sauce, divided
¼ cup rice wine
¼ cup water
¼ cup brown sugar
2 tablespoons sesame oil, divided
½ teaspoon ground black pepper
2 carrots, peeled and cut in chunks
5 radishes, peeled and cut into chunks
¼ cup white sugar
½ bunch green onions, chopped, or to taste
1 tablespoon sesame seeds, or to taste

Steps:

  • Soak ribs in a large bowl of water for 1 hour.
  • Meanwhile, combine Asian pear, onion, garlic, and ginger in a blender or food processor; puree until smooth. Transfer mixture to a mixing bowl. Add 3/4 cup soy sauce, rice wine, water, brown sugar, 1 tablespoon sesame oil, and pepper and mix to create the sauce.
  • Drain ribs and dry them well. Trim off excess fat. Place ribs in a multi-functional pressure cooker (such as Instant Pot®) and add carrots and radishes. Pour Asian pear sauce on top. Close and lock the lid. Select Meat function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Transfer meat and vegetables to a plate and set aside.
  • Select the Saute function on your Instant Pot®. Stir in remaining soy sauce, remaining sesame oil, and white sugar. Cook, stirring occasionally, until sugar has melted and sauce has thickened, about 10 minutes. Return ribs and vegetables to the pot to get nice and saucy.
  • Garnish ribs and vegetables with green onions and sesame seeds.

Nutrition Facts : Calories 656.6 calories, Carbohydrate 30.6 g, Cholesterol 93.2 mg, Fat 47.1 g, Fiber 3.1 g, Protein 25.2 g, SaturatedFat 18.4 g, Sodium 1588.5 mg, Sugar 21.2 g

INSTANT POT® BABY BACK RIBS



Instant Pot® Baby Back Ribs image

Quick way to make fall-off-the-bone ribs in the Instant Pot®!

Provided by pschelf

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 1h10m

Yield 4

Number Of Ingredients 10

2 tablespoons kosher salt
1 tablespoon brown sugar
1 tablespoon chili powder
1 tablespoon paprika
2 teaspoons garlic powder
1 ½ teaspoons cayenne pepper
1 teaspoon ground black pepper
1 rack baby back pork ribs
1 cup beef broth
¼ cup barbeque sauce, or as needed

Steps:

  • Combine kosher salt, brown sugar, chili powder, paprika, garlic powder, cayenne pepper, and black pepper in a small bowl for the spice rub.
  • Cut the rack of ribs into 4 equal portions. Rub all sides of each piece with spice rub.
  • Pour broth into a multi-functional pressure cooker (such as Instant Pot®). Add ribs in a teepee formation. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Move ribs to the baking sheet using tongs. Brush ribs on all sides with barbeque sauce.
  • Bake in the preheated oven for 7 minutes. Turn ribs and continue baking until meat pulls away easily from the bone, about 7 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 334.6 calories, Carbohydrate 12.8 g, Cholesterol 87.6 mg, Fat 22.8 g, Fiber 1.9 g, Protein 19.6 g, SaturatedFat 8.4 g, Sodium 3349.4 mg, Sugar 8.1 g

INSTANT POT® SWEET BABY BACK RIBS



Instant Pot® Sweet Baby Back Ribs image

Tender, sweet, and sticky baby back ribs that only take 1 hour from prep to plate. If you like them with a little spice, add a teaspoon of cayenne pepper to the dry rub. I make this in my 8-quart Instant Pot® Duo; a 6-quart pot may require less liquid.

Provided by Chris Book

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes     Baby Back Ribs

Time 1h15m

Yield 8

Number Of Ingredients 11

2 racks baby back pork ribs
¼ cup dark brown sugar
2 tablespoons garlic salt (such as Lawry's®)
2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper, or to taste
1 cup beef broth
12 fluid ounces root beer
2 tablespoons apple cider vinegar
1 teaspoon liquid smoke flavoring
1 cup barbecue sauce (such as Sweet Baby Ray's®), or more to taste

Steps:

  • Use a butter knife to cut into an edge of the rib racks. Use a paper towel to grab and lift off the silvery membranes.
  • Combine brown sugar, garlic salt, chili powder, black pepper, and cayenne pepper in bowl. Coat the ribs generously with the dry rub.
  • Place the trivet inside the Instant Pot®. Pour in broth, root beer, vinegar, and liquid smoke. Place ribs on the trivet on their sides, with one inside the other. Close and lock the lid and make sure the vent is sealed. Select manual high pressure and set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on the highest heat setting. Place a rack 6 inches from the heat source.
  • Transfer ribs to a broiling pan and generously coat with barbecue sauce.
  • Cook in the broiler until barbeque sauce is bubbly and caramelized, 5 to 7 minutes.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 24.8 g, Cholesterol 87.8 mg, Fat 23.1 g, Fiber 1 g, Protein 18.8 g, SaturatedFat 8.4 g, Sodium 1910.9 mg, Sugar 19.9 g

INSTANT POT® RIBS



Instant Pot® Ribs image

Instant Pot® ribs are so tender they fall of the bone. The best part is that you can cook them start to finish in just a little over an hour.

Provided by ktskas

Categories     Main Dish Recipes     Rib Recipes

Time 50m

Yield 8

Number Of Ingredients 5

2 cups apple juice
¼ cup apple cider vinegar
2 tablespoons liquid smoke
2 bay leaves, or more to taste
2 racks baby back pork ribs

Steps:

  • Combine juice, vinegar, and liquid smoke in a multi-functional pressure cooker (such as Instant Pot®). Add bay leaves.
  • Add a trivet to the pot and place ribs on top, trimming as needed to fit. Close and lock the lid; set valve to sealing. Choose high pressure and set timer for 15 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.

Nutrition Facts : Calories 336.1 calories, Carbohydrate 7.3 g, Cholesterol 87.8 mg, Fat 25.4 g, Fiber 0.1 g, Protein 18.1 g, SaturatedFat 8.7 g, Sodium 77.4 mg, Sugar 6.8 g

FALL-OFF-THE-BONE 30-MINUTE INSTANT POT® RIBS



Fall-Off-the-Bone 30-Minute Instant Pot® Ribs image

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

½ cup brown sugar
¼ cup chili powder
1 tablespoon dried parsley
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon smoked paprika
2 racks baby back ribs, membranes removed
1 cup water
½ cup apple cider vinegar
1 (12 ounce) bottle barbeque sauce (such as Sweet Baby Ray's®)

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® BRAISED BEEF SHORT RIBS WITH LENTILS



Instant Pot® Braised Beef Short Ribs with Lentils image

Lentils with braised beef short ribs cooked in the Instant Pot®.

Provided by Matt Gwinn

Categories     Everyday Cooking

Time 2h25m

Yield 10

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
3 beef short ribs, trimmed
1 medium yellow onion, chopped
3 stalks celery, chopped, divided
1 clove garlic, chopped
⅛ teaspoon salt, or to taste
freshly ground black pepper to taste
1 (32 fluid ounce) container beef broth, divided
2 cups dry lentils, rinsed and drained
1 (10 ounce) package sliced fresh mushrooms
3 carrots, chopped
1 cup water, or as needed

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add ribs to the hot oil and cook until browned on all sides, 5 to 7 minutes. Transfer ribs to a plate. Add onion, 1/3 of the celery, and garlic to the pot; cook and stir until onion is translucent, about 5 minutes. Cancel Saute function.
  • Place a trivet in the pot and lay ribs on top; season with salt and pepper. Pour in 1 cup beef broth and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  • Transfer ribs to a cutting board and remove any remaining fat. Shred the meat and return it to the pot, along with the bones.
  • Cover meat with lentils, mushrooms, carrots, and remaining celery; stir to combine. Pour in remaining beef broth and water until 1/2 inch higher than food. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  • Remove and discard bones before serving.

Nutrition Facts : Calories 373.8 calories, Carbohydrate 27.3 g, Cholesterol 34.9 mg, Fat 20.4 g, Fiber 12.9 g, Protein 20.2 g, SaturatedFat 7.4 g, Sodium 370.5 mg, Sugar 2.8 g

INSTANT POT® SHORT RIBS



Instant Pot® Short Ribs image

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

1 (750 milliliter) bottle full-bodied red wine
4 pounds beef short ribs
salt and ground black pepper to taste
1 cup all-purpose flour
¼ cup olive oil
3 tablespoons unsalted butter
1 ½ cups chopped white onion
1 cup peeled and minced carrots
2 cloves garlic, sliced
2 sprigs fresh rosemary
1 quart chicken stock, or as needed
¼ cup water
2 tablespoons cornstarch

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

INSTANT POT® RIBS FROM FROZEN



Instant Pot® Ribs from Frozen image

These ribs start from a frozen state, so dinner can be made without planning ahead. Each rib portion should have 3 to 4 ribs. I use a spice called "Red Rocks Hickory Smoke Seasoning" from Savory Spice Shop®, but you may use what you have. With only 3 ingredients, it doesn't get much easier!

Provided by thedailygourmet

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 1h20m

Yield 4

Number Of Ingredients 4

½ cup water
3 tablespoons hickory smoke seasoning (such as Savory Spice® Red Rocks)
1 rack frozen baby back ribs, membrane removed and cut into 4 slabs
¼ cup barbecue sauce

Steps:

  • Pour water into a multi-functional pressure cooker (such as Instant Pot®). Set trivet inside. Sprinkle seasoning liberally over the frozen ribs and set on top of the trivet. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 45 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.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Transfer ribs to a rimmed baking sheet. Brush with barbecue sauce. Broil until glazed, 4 to 5 minutes.

Nutrition Facts : Calories 309.4 calories, Carbohydrate 7.9 g, Cholesterol 87.6 mg, Fat 22 g, Fiber 0.1 g, Protein 18 g, SaturatedFat 8.2 g, Sodium 1285.7 mg, Sugar 4.1 g

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.

INSTANT-POT SHORT RIBS RECIPE BY TASTY



Instant-Pot Short Ribs Recipe by Tasty image

Here's what you need: soy sauce, rice vinegar, sesame oil, gochujang, honey, flanken beef short ribs, kosher salt, ground black pepper, coconut oil, bosc pear, shallot, fresh ginger, garlic, water, cornstarch, white rice, sesame seed, fresh cilantro, scallion, kimchi

Provided by Crystal Hatch

Categories     Dinner

Yield 6 servings

Number Of Ingredients 20

1 cup soy sauce
½ cup rice vinegar
¼ cup sesame oil, toasted
¼ cup gochujang, or to taste
2 tablespoons honey
2 lb flanken beef short ribs, 1/2 inch (1 1/4 cm) thick, each rib cut in half
kosher salt, to taste
ground black pepper, to taste
1 tablespoon coconut oil
1 bosc pear, or D'Anjou pear, finely chopped
¼ cup shallot, finely chopped
3 tablespoons fresh ginger, minced
1 tablespoon garlic, minced
2 tablespoons water
1 tablespoon cornstarch
white rice, for serving
sesame seed, toasted, for garnish
fresh cilantro, for garnish
scallion, thinly sliced, for garnish
kimchi, for serving

Steps:

  • In a liquid measuring cup or medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, gochujang (adjust the quantity based on your preferred spice level), and honey.
  • Place the short ribs in a deep baking dish or large bowl and season generously on both sides with salt and pepper. Pour the soy sauce mixture over the ribs. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, up to overnight.
  • Preheat a 6-quart (6 Liter) Instant Pot on the high sauté setting. Once hot, add the coconut oil.
  • Remove the short ribs from the marinade and let any excess marinade drip off. Reserve the marinade for later.
  • Working in batches, add the short ribs to the Instant Pot and sear for 3-4 minutes on each side, until deeply caramelized. Transfer the short ribs to a baking sheet as they finish cooking and repeat with the remaining ribs.
  • After the short ribs are seared, add the pear, shallot, ginger, and garlic to the Instant Pot. Season with salt and pepper, and sauté for 4-5 minutes, or until the mixture is golden brown.
  • Return the short ribs to the Instant Pot, then pour in the reserved marinade. Place the lid on the Instant Pot, make sure the lid is set to "Sealing," and change the setting to high pressure cooker. Set the timer for 20 minutes.
  • At the end of 20 minutes, carefully release the pressure from the Instant Pot by turning the knob from "Sealing" to "Venting," making sure your hand is not over the release switch as the hot steam will come out of the top. Wait for the pressure to release and the Instant Pot to unlock before taking off the lid.
  • Remove the short ribs from the pot and change the setting to high sauté. Bring the sauce to a simmer and cook for about 5 minutes, or until reduced to about 2 cups (480 ml)
  • Add the cornstarch to the water and mix until completely dissolved. Add the slurry to the sauce and whisk continuously for another 3 minutes, or until the sauce thickens. Remove from the heat and let cool slightly. Skim off any excess oil from the top of the sauce, if desired.
  • Serve the short ribs over white rice. Pour about ½ cup (120 ml) of the sauce over the ribs and serve the rest on the side. Garnish with toasted sesame seeds, cilantro, and scallions, and serve with kimchi, if desired.
  • Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 27 grams, Fat 26 grams, Fiber 1 gram, Protein 32 grams, Sugar 20 grams

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INSTANT POT SHORT RIBS WITH RED WINE - LIFE AS A STRAWBERRY
2020-05-04 Cook 3-5 minutes, stirring occasionally, until mushrooms have softened and onion is translucent. Add salt and pepper to taste. Add tomato paste and stir to combine. Add balsamic …
From lifeasastrawberry.com


INSTANT POT SHORT RIBS (PRESSURE COOKER) | TESTED BY AMY …
2018-08-08 Thicken & Seasonings: Carefully set aside the short ribs. Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl. Bring the sauce to a …
From pressurecookrecipes.com


INSTANT POT SHORT RIBS | A MIND "FULL" MOM
2021-10-30 Add the beef broth, thyme, bay leaf, balsamic vinegar, brown sugar, and soy sauce to the inner pot and give it a good stir. Add in the browned short ribs into the liquid, arranging …
From amindfullmom.com


INSTANT POT® SHORT RIBS | RECIPE | INSTANT POT SHORT RIBS RECIPE ...
Instant Pot® Short Ribs. 23 ratings · 10 hours · Serves 12. Allrecipes. 1M followers . Beef Short Ribs. Beef Ribs. Rib Recipes. Cooking Recipes. Family Recipes. Easy Recipes. …
From pinterest.com


INSTANT POT BONELESS BEEF SHORT RIBS (TENDER & FALL APART MEAT)
2020-04-21 Instructions. Brown the short ribs: Season boneless short ribs with 1 ½ teaspoon of kosher salt. Select the "Sauté" setting on high heat. When the IP displays “Hot”, heat the oil. …
From poshjournal.com


HOW TO MAKE INSTANT POT SHORT RIBS - LITTLE SUNNY KITCHEN
2021-03-19 Add the beef ribs back in and a bay leaf, and fresh or dry thyme. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking …
From littlesunnykitchen.com


INSTANT POT SHORT RIBS & MASHED POTATOES (AT THE SAME TIME!)
2020-02-12 Place a small stainless steel bowl (or cake pan) on top of short ribs and add potatoes to bowl. Sprinkle with 1/2 teaspoon salt. Secure lid and turn valve to seal. Cook on …
From rachelcooks.com


INSTANT POT KOREAN BBQ RECIPE | MYRECIPES
Remove short ribs from marinade, scrapping off excess and reserving 1/2 cup marinade. Allow short ribs to stand, uncovered, 15 to 20 minutes. Step 3. Preheat Instant Pot to Sauté …
From myrecipes.com


21 RECIPE FOR BEEF SHORT RIBS IN A PRESSURE COOKER
Fill a large stockpot with water and bring to a boil. Add the ribs, garlic cloves and bay leaf. Parboil the ribs, covered, for 45 minutes to 1 hour, until fork tender. …. Transfer the ribs to a hot …
From selectedrecipe.com


INSTANT POT SPARE RIBS AND RICE | TESTED BY AMY + JACKY
2018-06-20 Then, layer 1½ cup (345g) Jasmine rice on the spare ribs. Add 1½ cup (375ml) cold water. If the rice is rinsed, drain well and use 1 1/4 cup (310ml) cold water instead. Ensure all …
From pressurecookrecipes.com


INSTANT POT SHORT RIBS - DINNER AT THE ZOO
2021-03-16 Add the olive oil to the pot. Place half of the short ribs in a single layer in the pot and season with salt and pepper. Cook for 4-5 minutes per side or until golden brown. Repeat …
From dinneratthezoo.com


INSTANT POT® SHORT RIBS | RECIPE - PINTEREST.COM
Nov 7, 2017 - Tender, fall-off-the-bone short ribs cooked in a rich, seasoned wine sauce in the Instant Pot® multi cooker are ready in half the time.
From pinterest.com


INSTANT POT® SHORT RIBS RECIPE | ALLRECIPES
2022-06-30 Tender, fall-off-the-bone short ribs cooked in a rich, seasoned wine sauce in the Instant Pot® multi cooker are ready in half the time. Home; Recipes; Main Dishes; Rib …
From avize.aussievitamin.com


EASY INSTANT POT BONELESS PORK RIBS - MOM'S DINNER
2019-08-17 Place the seasoned boneless ribs in the pot. Put the lid on and lock it in place. Turn the pressure valve to seal. Set the Instant Pot to cook on high pressure Meat/Stew mode for …
From momsdinner.net


21 INSTANT POT BEEF RIBS ALLRECIPES - SELECTED RECIPES
Cook the ribs, meat side up, at 285°F, for about 8 to 9 hours. Spritz during the final 2 to 3 hours. Check for doneness by poking the ribs; when they feel like melted butter (about 203°F …
From selectedrecipe.com


INSTANT POT BEEF SHORT RIBS - WENT HERE 8 THIS
2020-02-17 Heat the coconut oil in a cast iron skillet and add the short ribs. Brown on both sides (about 3-4 minutes/side). Add all remaining ingredients (except chimichurri) to the …
From wenthere8this.com


INSTANT POT SHORT RIBS - TASTES BETTER FROM SCRATCH
2021-03-04 Cook on Manual/High Pressure for 45 minutes with a 15 minute natural release. Remove instant pot lid, and carefully remove short ribs to a plate and cover to keep warm. …
From tastesbetterfromscratch.com


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