PRESSURE COOKER BACON BRAISED SHORT RIBS RECIPE - (4.3/5)
Provided by Renna
Number Of Ingredients 11
Steps:
- With lid off, heat bacon on high or brown until almost crisp. Remove and coarsely chop, set aside. Sprinkle ribs with salt and pepper, put in cooker in the bacon grease, brown on both sides, do in batches if needed until all are browned. Add bacon and remaining ingredients except cornstarch and butter to cooker. Secure lid and cook on high for 35 minutes. Let pressure release naturally for 10 minutes then do quick release. Transfer ribs to serving platter and set cooker on high or brown until the liquid is simmering. Whisk the cornstarch mixture into liquid and cook 2 minutes, till thickened. Stir in butter and a pinch of salt and pepper, ladle sauce over short ribs and serve.
PRESSURE-COOKER SHORT RIBS
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
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.
BRAISED SHORT RIBS
Steps:
- Season short ribs with salt and pepper on both sides. Dredge in flour, shake off excess and set aside. Set a pressure cooker or multi-cooker to medium heat. Add canola oil. Sear beef on all sides until brown, about 10 minutes total.
- To the pressure cooker, add the tomato paste, garlic, chopped tomatoes, chicken and beef stocks, carrots, and potatoes. Cover, lock on the lid and cook for 45 to 50 minutes. Release the steam from the cooker following the manufacturer's instructions, then remove the fork-tender beef and vegetables to a serving dish. Spoon the cooking broth over the top and serve.
ORANGE BEEF PRESSURE COOKER SHORT RIBS
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
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
BEER BRAISED BABY BACK RIBS - RICE COOKER
I found this recipe in the HSN cookbook. Debra Murray is the author. These are so tender that the meat falls off the bone.
Provided by accoty
Categories Meat
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash and pat dry the slap of ribs. Season ribs with salt rub.
- Turn rice cooker to cook and add oil. When hot add ribs and brown on meat side.
- Add beer, stock, and barbecue sauce. Press cook and let cook for 1 hour.
- Serving Ideas : Place steamer basket on top for the last ten minutes with 4 ears of corn.
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