SWEET 'N TANGY ELECTRIC PRESSURE COOKER SHORT RIBS
Be the hit of the party when you serve these Sweet 'n Tangy Electric Pressure Cooker Short Ribs. These Sweet 'n Tangy Electric Pressure Cooker Short Ribs are perfect for potlucks, family gatherings, dinner parties and more!
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- MIx barbecue sauce and 1/4 cup dressing until blended.
- Heat remaining dressing in electric pressure cooker using SAUTÉ setting on medium heat. Add onions and chili powder; cook and stir 2 min. Add meat and barbecue sauce mixture. Close and lock lid. Turn Pressure Release Valve to Sealing position.
- Cook 40 min. using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to carefully release pressure. Slowly remove lid. Use tongs to remove meat from cooker; cool slightly.
- Meanwhile, skim and discard fat from surface of barbecue sauce mixture in cooker; cook 10 min. using SAUTÉ setting on high heat. While sauce is cooking, cook potatoes as directed on package.
- Spoon meat over the potatoes; drizzle with 1/2 cup of the sauce. Sprinkle with parsley. Serve any remaining sauce on the side.
Nutrition Facts : Calories 480, Fat 31 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 70 mg, Sodium 770 mg, Carbohydrate 33 g, Fiber 5 g, Sugar 12 g, Protein 19 g
ELECTRIC PRESSURE COOKER SHORT RIBS
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
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
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.
SLOW-COOKER SWEET AND TANGY SHORT RIBS
Apricot preserves and brown sugar balance the zest of chili sauce and ground mustard for a great weeknight meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h35m
Yield 6
Number Of Ingredients 10
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add ribs, in batches if necessary; cook 6 to 8 minutes, turning occasionally, until brown on all sides.
- Spray 4- to 5-quart slow cooker with cooking spray. Place onion in cooker. Top with ribs. Cover; cook on Low heat setting 8 hours.
- In 2-quart saucepan, cook remaining ingredients over low heat 15 to 20 minutes, stirring frequently, until sauce has thickened.
- Drain excess liquid from cooker. Pour sauce over ribs. Increase heat setting to High. Cover; cook about 1 hour longer or until meat begins to separate from bones.
Nutrition Facts : Calories 470, Carbohydrate 47 g, Cholesterol 90 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 32 g, TransFat 1 g
TENDER 'N' TANGY RIBS
These ribs are so simple to prepare! Just brown them in the skillet and then combine them with the sauce ingredients in your slow cooker. Serve them for lunch, or let them cook all day for fall-off-the-bone tenderness. -Denise Hathaway Valasek, Perrysburg, Ohio
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 3 servings.
Number Of Ingredients 11
Steps:
- Combine the first 9 ingredients in a 3-qt. slow cooker. Cut ribs into serving-sized pieces; brown in a skillet in oil. Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender.
Nutrition Facts : Calories 689 calories, Fat 48g fat (16g saturated fat), Cholesterol 170mg cholesterol, Sodium 1110mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 42g protein.
BEEF SHORT RIBS-PRESSURE COOKER
Make and share this Beef Short Ribs-Pressure Cooker recipe from Food.com.
Provided by Diana Adcock
Categories Meat
Time 50m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Heat canner, add oil and brown ribs.
- Add remaining ingredients.
- Close cover securely.
- Place pressure regulator on vent pipe and cook 40 minutes at 15 pounds pressure.
- Let pressure drop of its own accord.
Nutrition Facts : Calories 1197.4, Fat 110.6, SaturatedFat 47.8, Cholesterol 229.8, Sodium 466.9, Carbohydrate 3.6, Fiber 0.9, Sugar 1.9, Protein 44.1
PRESSURE-COOKER BBQ SHORT RIBS
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
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
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
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
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- Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add half of beef to pan; cook 10 minutes, turning to brown on all sides. Remove beef from pan; place in a 6-quart electric slow cooker. Repeat procedure with remaining 1 tablespoon oil and beef. Add stock and next 9 ingredients (through rind) to slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Carefully remove beef from pan; keep warm. Discard star anise and rind.
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