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.
TOMATO AND GINGER PRESSURE COOKER SHORT RIBS RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Campbell's
Categories Lunch
Yield 4 servings
Number Of Ingredients 18
Steps:
- Season the short ribs all over with salt and pepper.
- Turn the pressure cooker on to the Sauté setting. Add the olive oil to the pot and heat until shimmering. Working in batches, add the short ribs and sear on all sides until browned, 2-3 minutes per side. Once all of the short ribs have been seared, return to the pot, nestling to fit in an even layer.
- In a small bowl, whisk together the soy sauce, beef broth, sesame oil, red pepper flakes, brown sugar, garlic, and ginger.
- Pour the sauce and Campbell's® Tomato Soup into the pot over the short ribs. Secure the lid and turn off the Sauté setting, then set to pressure cook on high for 1 hour.
- In a small bowl, whisk together the cornstarch, water, and mirin until smooth.
- Release the pressure valve until all the steam has been released. Transfer the short ribs to a bowl and skim off any fat from the surface of the braising liquid. Turn on the Sauté setting and stir the cornstarch slurry into the braising liquid. Bring to a simmer and cook until the sauce has thickened, about 3 minutes. Return the short ribs to the pressure cooker and turn to coat in the sauce.
- Serve the short ribs over white rice and garnish with sliced scallions and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 885 calories, Carbohydrate 40 grams, Fat 47 grams, Fiber 2 grams, Protein 68 grams, Sugar 20 grams
INSTANT-POT SHORT RIBS RECIPE BY TASTY
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
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
SLOW COOKER SHORT RIBS RECIPE BY TASTY
Here's what you need: bone-in short ribs, baby potato, salt, onion, garlic, baby carrots, green beans, BBQ sauce, brown sugar, cayenne pepper, cumin, dried oregano, salt
Provided by Niki Ang
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a bowl, mix BBQ sauce, brown sugar, cayenne pepper, cumin, oregano, and ½ teaspoon of salt until well combined.
- Place bone-in short ribs in the bottom of a 6-quart (6 liters) slow cooker.
- Add the spice mix over the meat.
- Throw in the baby potatoes and add a pinch of salt, then add onion, garlic, and baby carrots.
- Cover and cook on low heat for 7-8 hours, or high for 3-4 hours.
- Add green beans during the last 30 minutes of cooking time.
- Enjoy!
Nutrition Facts : Calories 726 calories, Carbohydrate 78 grams, Fat 24 grams, Fiber 11 grams, Protein 49 grams, Sugar 37 grams
STRESS-FREE PRESSURE COOKED GINGER PORK
Using a pressure cooker allows you to cook delicious, tender pork in 15 to 20 minutes. The rapid cooking preserves flavor and nutrients, saves energy and allows you to serve a full meal while heating the kitchen only minimally. Serve this with mashed potatoes, a green vegetable, and apple sauce.
Provided by janet7th
Categories Pork Ribs
Time 1h8m
Yield 4
Number Of Ingredients 16
Steps:
- Pat pork dry using paper towels and salt lightly on all sides.
- Heat oil in a 4- to 6-quart pressure cooker over high heat until smoking. Add pork; cook until browned, about 4 minutes per side. Add carrots, onion, and garlic; cook and stir for 1 minute. Pour in chicken broth, vinegar, honey, soy sauce, ginger, tomato paste, and black pepper. Bring sauce to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon.
- Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow, about 5 minutes. Cook at low pressure, 20 to 25 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock and remove lid.
- Mix cold water and cornstarch together in a small bowl.
- Remove pork to a warm platter and cover. Continue cooking sauce until reduced, 3 to 5 minutes. Stir in the cornstarch mixture; bring to a boil and cook for 1 minute. Add butter and stir gently to melt.
- Slice pork across the grain; serve with the sauce.
Nutrition Facts : Calories 685.7 calories, Carbohydrate 11.3 g, Cholesterol 174.9 mg, Fat 42.4 g, Fiber 0.9 g, Protein 60.9 g, SaturatedFat 16.3 g, Sodium 691.1 mg, Sugar 6 g
PRESSURE-COOKER BEEF SHORT RIBS VINDALOO
My sister shared this Indian-inspired beef dish with me, and I modified it to make a pressure-cooker version. I love the smell of the spices as the ribs cook! -Lorraine Carlstrom, Nelson, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add cumin and coriander seeds; toast until aromatic, stirring frequently. Cool. Remove from cooker; coarsely crush seeds in a spice grinder or with a mortar and pestle., Melt butter over medium heat. Add onion, garlic and ginger; cook and stir for 1 minute. Add mustard seed, cloves, salt, cinnamon, cayenne pepper and crushed seeds; cook and stir 1 minute longer. Remove and cool completely., In a large shallow dish, combine the vinegar, bay leaves and onion mixture. Add ribs; turn to coat. Refrigerate, covered, overnight., Transfer rib mixture to pressure cooker; add broth. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally 10 minutes; quick-release any remaining pressure. Select saute setting; adjust for medium heat. Stir in peas; cook 8-10 minutes longer or until peas are crisp-tender. Skim fat; discard bay leaves. Serve rib mixture with rice, yogurt and cilantro if desired.
Nutrition Facts : Calories 256 calories, Fat 15g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 295mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein.
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
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