Spicy Pressure Cooker Short Ribs 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

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.

SPICY PRESSURE COOKER SHORT RIBS



Spicy Pressure Cooker Short Ribs image

Cooking ribs in the pressure cooker is an easy and fast way to put food on your plate. The heat from this dish is countered very nicely with the sweetness. If you like spicy food, then you will love this recipe! If you aren't too tolerant of spicy foods, I included a slight variation in the notes. Enjoy!

Provided by Shyla Lane

Categories     Main Dish Recipes     Rib Recipes

Time 2h8m

Yield 4

Number Of Ingredients 16

1 habanero pepper, minced
1 ½ teaspoons ground black pepper
1 teaspoon monosodium glutamate (MSG)
1 teaspoon paprika
½ teaspoon ground cumin
2 pounds beef short ribs
1 (12 fluid ounce) can or bottle cola
2 tablespoons apple cider
1 tablespoon raspberry jam
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons canola oil
½ onion, diced
4 cloves garlic, minced
2 tablespoons water
2 tablespoons cornstarch

Steps:

  • Combine habanero pepper, black pepper, MSG, paprika, and cumin in a bowl. Rub mixture evenly over ribs; refrigerate for at least 30 minutes.
  • Combine cola, apple cider, jam, Worcestershire sauce, and brown sugar together in another bowl; stir well.
  • Heat oil in a pressure cooker over medium-high heat. Add ribs in batches; cook until browned all all sides, about 8 minutes. Remove from pot and set aside. Add onions and garlic to the pot. Cook and stir until onions are translucent, about 5 minutes. Return ribs to the pot; pour in cola mixture.
  • Close pot securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure, with rapid steam escaping the cooker, about 5 minutes. Reduce heat to medium and cook for 30 minutes. Let pressure release naturally according to manufacturer's instructions, about 15 minutes.
  • Combine water and cornstarch together in a small bowl; mix until cornstarch is dissolved.
  • Open pot carefully; transfer ribs to a plate. Skim any extra fat off the top of the liquid; drain to remove any solid bits. Return liquid to the pot. Mix in the cornstarch slurry. Cook, stirring constantly, over medium-high heat, until boiling. Remove from heat. Add ribs back in and coat in the liquid.

Nutrition Facts : Calories 591 calories, Carbohydrate 25.1 g, Cholesterol 93.1 mg, Fat 44.1 g, Fiber 0.9 g, Protein 22 g, SaturatedFat 17.8 g, Sodium 223.5 mg, Sugar 18 g

PRESSURE-COOKER SPICED SHORT RIBS



Pressure-Cooker Spiced Short Ribs image

This is an ideal recipe for busy nights when your family wants a big dinner, but you are limited on time. The ribs are tender, with the perfect balance of sweet and sour. You can use red wine instead of chicken stock. Instead of butter, add more olive oil or oil of your choice. -Shanon Tranchina, Massapequa Park, New York

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 14

1 tablespoon olive oil
6 pounds bone-in beef short ribs
2 tablespoons butter
1 medium leek (white portion only), finely chopped
1 garlic clove, minced
1 cup chicken stock
1 can (6 ounces) tomato paste
2 tablespoons ground mustard
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons paprika
2 teaspoons celery salt
1 teaspoon ground cinnamon
1/2 teaspoon pepper

Steps:

  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown ribs in batches; set aside., Add butter to pressure cooker. When melted, add leek. Cook and stir leek until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. , In a small bowl, combine remaining ingredients; spread over ribs. Return ribs to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally.

Nutrition Facts : Calories 232 calories, Fat 14g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g 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

INSTANT POT SPICY KOREAN SHORT RIBS



Instant Pot Spicy Korean Short Ribs image

You can use bone-in or boneless short ribs for this recipe. As your butcher for the boneless version, they are a little harder to find but totally worth it!

Provided by DanaAngeloWhite

Categories     Meat

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons chili paste (such as sambal oelek)
2 tablespoons molasses
2 teaspoons reduced sodium soy sauce
1 teaspoon ground ginger
1 garlic clove, minced
2 lbs boneless short ribs, cut into pieces
1/2 teaspoon kosher salt
1/2 cup chopped fresh cilantro, for serving

Steps:

  • In a small bowl, combine chili paste, molasses, soy sauce, ground ginger and garlic.
  • Season short ribs with salt and transfer them to the inner pot. Add sauce and toss to coat.
  • Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 40 minutes. When the cook time is done, allow the pressure to naturally release for 10 minutes and then release the remaining pressure.
  • Open the lid and remove pieces of meat using a slotted spoon. Serve garnished with fresh cilantro.
  • Serves: 6; Calories: 245; Total Fat: 10 grams; Saturated Fat: 4 grams; Total Carbohydrate: 8 grams; Sugars: 5 grams; Protein: 30 grams; Sodium: 346 milligrams; Cholesterol: 106 milligrams; Fiber: 0 gram.

Nutrition Facts : Calories 579.2, Fat 52, SaturatedFat 22.6, Cholesterol 109.1, Sodium 326.2, Carbohydrate 5.6, Fiber 0.1, Sugar 3.8, Protein 20.8

PRESSURE-COOKER SHORT RIBS



Pressure-Cooker Short Ribs image

We love the way the Instant Pot or pressure cooker promotes silky, falling-off-the-bone texture for braise-worthy cuts like short ribs. Here, the ribs are paired with an inspired combination of ingredients (miso paste, whole coriander seeds, and apricots) for a dish that's easy -- but memorable enough for special occasions. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Serves 6 to 8

Number Of Ingredients 10

4 pounds bone-in beef short ribs
Kosher salt and freshly ground pepper
4 garlic cloves, smashed
1/4 cup unbleached all-purpose flour
1 cup marsala or fino sherry
1 cup chopped dried apricots
1/3 cup white miso
1 tablespoon coriander seeds
2 scallions, thinly sliced on a diagonal, for serving
Peeled fresh ginger, thinly sliced into matchsticks, for serving (optional)

Steps:

  • Heat a 6-to 8-quart stovetop pressure cooker over medium-high, or set an electric pressure cooker to saute. Season short ribs with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add ribs, fat side down, and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat from pressure cooker. Add garlic and flour, stirring until fragrant, 1 to 2 minutes. Stir in marsala, stock, apricots, miso, coriander seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Return ribs to pressure cooker along with any accumulated juices.
  • Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 60 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
  • Let ribs stand in liquid 10 minutes. Transfer to a serving platter. Spoon sauce over meat, top with sliced scallions and ginger (if using), and serve.

PRESSURE-COOKER BBQ SHORT RIBS



Pressure-Cooker BBQ Short Ribs image

Cook these slow-cooker short ribs low and slow to be falling-off-the-bone tender. Low & Slow BBQ Slow-Cooker Short Ribs are sweet, sticky and delicious.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 7

2 lb. boneless beef short ribs
1 onion, coarsely chopped
3/4 cup KRAFT Original Barbecue Sauce
3/4 cup fat-free reduced-sodium chicken broth
1 Tbsp. HEINZ Yellow Mustard
1 canned chipotle pepper in adobo sauce, chopped
2 cloves garlic, minced

Steps:

  • Place ribs in electric pressure cooker sprayed with cooking spray; top with onions.
  • Mix remaining ingredients until blended; pour over ribs. Close and lock lid. Turn Pressure Release Valve to Sealing position.
  • Cook 40 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Slowly remove lid. Use tongs to remove ribs from pressure cooker; cover to keep warm.
  • Skim and discard fat from surface of sauce in pressure cooker; cook sauce 10 min. using SAUTÉ setting on high heat, stirring frequently.
  • Spoon sauce over ribs before serving.

Nutrition Facts : Calories 420, Fat 31 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 70 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.6803 g, Sugar 0 g, Protein 16 g

SPICY PRESSURE COOKER SHORT RIBS



Spicy Pressure Cooker Short Ribs image

Cooking ribs in the pressure cooker is an easy and fast way to put food on your plate. The heat from this dish is countered very nicely with the sweetness. If you like spicy food, then you will love this recipe! If you aren't too tolerant of spicy foods, I included a slight variation in the notes. Enjoy!

Provided by Shyla Lane

Categories     Ribs

Time 2h8m

Yield 4

Number Of Ingredients 16

1 habanero pepper, minced
1 ½ teaspoons ground black pepper
1 teaspoon monosodium glutamate (MSG)
1 teaspoon paprika
½ teaspoon ground cumin
2 pounds beef short ribs
1 (12 fluid ounce) can or bottle cola
2 tablespoons apple cider
1 tablespoon raspberry jam
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons canola oil
½ onion, diced
4 cloves garlic, minced
2 tablespoons water
2 tablespoons cornstarch

Steps:

  • Combine habanero pepper, black pepper, MSG, paprika, and cumin in a bowl. Rub mixture evenly over ribs; refrigerate for at least 30 minutes.
  • Combine cola, apple cider, jam, Worcestershire sauce, and brown sugar together in another bowl; stir well.
  • Heat oil in a pressure cooker over medium-high heat. Add ribs in batches; cook until browned all all sides, about 8 minutes. Remove from pot and set aside. Add onions and garlic to the pot. Cook and stir until onions are translucent, about 5 minutes. Return ribs to the pot; pour in cola mixture.
  • Close pot securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure, with rapid steam escaping the cooker, about 5 minutes. Reduce heat to medium and cook for 30 minutes. Let pressure release naturally according to manufacturer's instructions, about 15 minutes.
  • Combine water and cornstarch together in a small bowl; mix until cornstarch is dissolved.
  • Open pot carefully; transfer ribs to a plate. Skim any extra fat off the top of the liquid; drain to remove any solid bits. Return liquid to the pot. Mix in the cornstarch slurry. Cook, stirring constantly, over medium-high heat, until boiling. Remove from heat. Add ribs back in and coat in the liquid.

Nutrition Facts : Calories 591 calories, Carbohydrate 25.1 g, Cholesterol 93.1 mg, Fat 44.1 g, Fiber 0.9 g, Protein 22 g, SaturatedFat 17.8 g, Sodium 223.5 mg, Sugar 18 g

AMAZING AND FAST PRESSURE COOKER SHORT RIBS



Amazing and Fast Pressure Cooker Short Ribs image

I made this up from a bunch or recipes -- it is wonderful served with rice pilaf, or noodles. The meat is so tender-falls off the bone! Time-- does not include natural steam cooling time

Provided by petlover

Categories     Pressure Cooker

Time 1h20m

Yield 3 serving(s)

Number Of Ingredients 10

3 lbs beef chuck beef short ribs
1 tablespoon light olive oil
1 3/4 cups beef broth or 1 3/4 cups stock
1/4 cup red wine
1 sweet onion
4 garlic cloves
2 tablespoons honey
2 tablespoons brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon black pepper

Steps:

  • Heat oil in heavy pan then brown short ribs ( cut up ) in the oil.
  • Put short ribs in pressure cooker.
  • Put in pressure cooker red wine, beef broth, onion (sliced thick),
  • garlic (chopped), honey, brown sugar, salt and pepper.
  • Bring to high pressure.
  • Cook at high pressure for one hour.
  • Turn off and let steam come down naturally -- do not open cooker until steam is completely released.
  • Serve.

SPEEDY SHORT RIB RECIPE



Speedy Short Rib Recipe image

Break out the pressure cooker for our Speedy Short Rib Recipe. Ready in seventy minutes, this short rib recipe is ideal if you want great taste in a hurry.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 6 servings

Number Of Ingredients 8

3 lb. beef short ribs
1 small onion, chopped
3/4 lb. fresh mushrooms, quartered
1/2 cup A.1. Original Sauce
4 dried pasilla chiles, stemmed, seeded and torn
2 cans (15 oz. each) pinto beans, undrained
1 can (14.5 oz.) diced tomatoes, undrained
2 Tbsp. chopped fresh parsley

Steps:

  • Cook ribs in pressure cooker on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from cooker; cover to keep warm. Add onions and mushrooms to cooker; cook and stir 5 min.
  • Blend A. 1. and chiles in blender until smooth; pour into medium bowl. Add 1 drained can beans, 1 undrained can beans, and tomatoes; mix well.
  • Add ribs to vegetables in cooker; top with bean mixture. Lock pressure cooker lid in place; cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 30 min. Remove from heat. Let stand 10 min. or until pressure vent drops. Remove regulator, then lid; stir in parsley.

Nutrition Facts : Calories 410, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 35 mg, Sodium 910 mg, Carbohydrate 33 g, Fiber 9 g, Sugar 6 g, Protein 19 g

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From theflavorbender.com


PRESSURE COOKER COLA-BRAISED BEEF SHORT RIBS
2021-09-21 Instructions. Combine the salt, paprika, black pepper, cayenne, and cumin in a small bowl. Evenly rub the spice mix on all sides of the ribs; set …
From greatist.com


INSTANT POT BEEF SHORT RIBS - WHOLESOME YUM
2022-05-06 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. Prep: 5 minutes. Cook: 1 hour 10 minutes. Total: 1 hour 15 minutes.
From wholesomeyum.com


RECIPE: STICKY PRESSURE COOKER RIBS ON NOODLES - SORTEDFOOD
Grill Ribs And Cook Noodles. Preheat the grill to high and bring a pan of water to a boil. Place the ribs onto a rack over a tray lined with foil and spoon over the reduced sauce. Grill for a few minutes each side, until they begin to crisp up and blacken. Reheat the noodles for 5 minutes (or follow the instructions on the packet) in a wok with ...
From sortedfood.com


PRESSURE COOKER SPICY PORK RIBS - MAGIC SKILLET
Step 7. Place the oven rack 4-6 inches (10-15 cm) from the broiler. Broil until brown, for about 5-6 minutes, turning once. Recipe Type: Pork Tags: dinner ideas, Instant pot, pressure cooker recipes, ribs recipe Ingredients: fennel, garlic, olive oil, oregano, pork ribs, red wine vinegar, rosemary, thyme.
From magicskillet.com


SLOW COOKER SPICY ASIAN BEEF SHORT RIBS • HIP FOODIE MOM
2014-09-12 Whisk together the beef broth, hoisin sauce, diced scallions, gochujang and honey all right in the slow cooker. Season the short ribs with salt and pepper on both sides, and nestle into the slow cooker. The gochujang mixture should completely cover your beef. 2. Cover and cook until beef is tender, for about 7-8 hours on low or 4 to 6 hours on ...
From hipfoodiemom.com


INSTANT POT SHORT RIBS WITH STICKY BBQ SAUCE - OH SWEET BASIL
2019-07-28 Cook the short ribs. Put the apple or pineapple juice in the Instant Pot, place your trivet into the pot and then place the short ribs on top of the trivet. Pour 1 cup of the smoky BBQ sauce on the ribs and then put the lid on the Instant Pot. Set the valve to seal and change the Instant Pot to high pressure for 45 minutes.
From ohsweetbasil.com


SPICY PRESSURE COOKER SHORT RIBS | RECIPE | RIB RECIPES, SHORT RIBS ...
Jan 21, 2019 - These standout pressure cooker ribs are cooked in an outrageously sweet and spicy sauce of habanero pepper, cola, raspberry jam, and cider. Jan 21, 2019 - These standout pressure cooker ribs are cooked in an outrageously sweet and spicy sauce of habanero pepper, cola, raspberry jam, and cider. Pinterest. Today. Explore. When the auto-complete …
From pinterest.co.uk


INSTANT POT SHORT RIBS - PRESSURE LUCK COOKING
Rest all the short ribs on top of the onion and tea ball in a criss-cross fashion. Pour the remaining sauce all over the short ribs. Secure the lid, hit the “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” at High Pressure for 45 minutes. Allow a 15 minute natural release when done followed by a quick release.
From pressureluckcooking.com


PRESSURE COOKER SHORT RIBS AND MUSHROOMS RECIPE
2021-05-30 Ingredients. 3 pounds beef short ribs. Salt, to taste. Ground black pepper, to taste. 1 tablespoon extra-virgin olive oil. 2 medium onions, halved and sliced. 6 to 8 ounces mushrooms, thickly sliced. 4 small to medium garlic cloves, crushed and chopped. 1 1/2 pounds new potatoes.
From thespruceeats.com


PRESSURE COOKER SHORT RIBS RECIPE - THERESCIPES.INFO
Heat a 6-to 8-quart stovetop pressure cooker over medium-high, or set an electric pressure cooker to saute. Season short ribs with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add ribs, fat side down, and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat from pressure cooker.
From therecipes.info


HONEY BALSAMIC SHORT RIBS | PRESSURE COOKER OR OVEN BRAISE | ZENBELLY
2020-09-01 Add the balsamic vinegar, tamari, honey, mustard, broth, and thyme. Once it starts to bubble, add the short ribs back in, meaty side down. Hit Cancel on the Instant Pot. Lock on the lid, making sure the seal is in place. Set to cook for 40 minutes at high pressure, making sure the valve is set to sealing.
From zenbelly.com


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