Orange Beef Pressure Cooker Short Ribs Recipes

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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

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.

Nutrition Facts : Calories 359 calories, Fat 14g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 860mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 0 fiber), Protein 18g protein.

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.

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 SPICY ANCHO CHILE AND CILANTRO SHORT RIBS



Pressure-Cooker Spicy Ancho Chile and Cilantro Short Ribs image

Ancho chile powder adds a remarkable smokiness to this dish, while the cilantro beautifully brightens it up. Choose the best-quality short ribs you can find. It makes a nice difference in flavor and fat content.

Provided by Bren Herrera

Categories     Pressure Cooker     Instant Pot     Beef Rib     Beef     Chile Pepper     Cilantro     Red Wine     Jalapeño     Dinner

Yield Serves 4

Number Of Ingredients 14

3 lb (1.4 kg) bone-in beef short ribs
1 tsp (6 g) kosher salt
Freshly ground black pepper
1/2 tsp ground cumin
1 tbsp (7.5 g) ancho chile powder
2 tbsp (28 ml) basil garlic olive oil (see tip)
3 cloves garlic, chopped
1/2 cup (8 g) chopped fresh cilantro
1 tsp (3 g) seeded and minced jalapeño pepper
1 cup (235 ml) vegetable broth
1/4 cup (60 g) dark brown sugar
1 tbsp (5 g) four-peppercorn blend, crushed
1/2 cup (120 ml) beef stock
1 cup (235 ml) red wine (I recommend a good Chilean variety)

Steps:

  • Rinse and pat dry the short ribs. Season with the salt, pepper, cumin and ancho chile powder. Heat the olive oil over high for the stovetop pressure cooker or use the browning setting for the electric pressure cooker.
  • Add the short ribs and brown on all sides, about 4 minutes. While the ribs are browning, make the sauce: Add the garlic, cilantro, jalapeño, vegetable broth, sugar and four-peppercorn blend to a food processor and blend for 1 minute, or until the cilantro has liquefied. Cover the ribs with the mixture, using a rubber spatula to scrape the processor. Pour in the beef stock and wine and stir. Cancel cooking for the electric cooker, and close the lid.
  • Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 35 minutes. Cook over high heat for 25 minutes, then reduce the heat to medium and continue to cook for the last 10 minutes.
  • Electric Pressure Cooker: Set to high pressure (10-12 PSI) and 40 minutes.
  • When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 12 minutes.
  • When all of the pressure is out, adjust for salt and remove the short ribs from the pot. Transfer to a serving platter. Cross-cut across several bones and into three parts or however many bones your ribs have.

ORANGE BEEF PRESSURE COOKER SHORT RIBS



Orange Beef Pressure Cooker Short Ribs image

I love orange beef, and I love beef short ribs! I don't love having to wait for hours for them to cook. Solution: the pressure cooker!

Provided by dmanmont

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
4 lbs beef short ribs
1 onion, chopped
1 celery rib, chopped
2 garlic cloves, minced
3 sprigs fresh thyme
1 bay leaf
1/2 cup white wine
1 1/2 cups orange juice
2 tablespoons soy sauce
2 tablespoons fresh chives, chopped

Steps:

  • Pre-heat pressure cooker on BROWN setting.
  • Add the olive oil, season the ribs with salt and pepper and sear in batches, until browned on all sides. Once nicely browned, remove them to a side plate and set aside.
  • Discard all but 1 tablespoon of the oil. Add the onion, celery, garlic, thyme, and bay leaf and saute for 3 to 4 minutes.
  • Add the wine and deglaze the cooker, scraping up the brown bits on the bottom of the pan. Let the wine simmer and reduce until it has almost entirely disappeared.
  • Add the orange juice and soy sauce, and return the ribs to the cooker. Lock the lid in place.
  • Pressure cook on HIGH for 25 minutes.
  • Let the pressure drop naturally and carefully remove the lid.
  • Remove the ribs from the cooker and set aside, loosely covered with foil.
  • To thicken the sauce, use the BROWN setting on the pressure cooker to simmer the braising liquid until it has thickened and is syrupy. Return ribs to cooker and coat in sauce.
  • Serve over rice, spoon a little sauce on top and garnish with chives. The sauce can be strained if you prefer a smoother finish.

Nutrition Facts : Calories 1909.4, Fat 171.6, SaturatedFat 72.6, Cholesterol 345.3, Sodium 737.3, Carbohydrate 14.4, Fiber 1, Sugar 9.6, Protein 67.6

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