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.
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
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
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.
ELECTRIC PRESSURE COOKER PORK RIBS
Make Electric Pressure Cooker Pork Ribs for a fast, delicious, tender dish. Electric Pressure Cooker Port Ribs are tangy and sweet with BBQ sauce.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Combine dry seasonings. Remove and discard membranes from rib halves. (See tip.) Rub seasoning mixture onto both sides of rib halves.
- Add water to electric pressure cooker. Place trivet in pressure cooker; top with rib halves. Close and lock lid. Turn Pressure Release Valve to Sealing position.
- Cook 30 min. using HIGH PRESSURE COOK setting. When timer goes off, use Natural Pressure Release for 10 min., then do a Quick Pressure Release to release any remaining pressure. Meanwhile, heat oven to 450°F. Cover rimmed baking sheet with foil; spray with cooking spray.
- Turn off pressure cooker. Slowly remove lid. Transfer ribs to prepared baking sheet. Brush barbecue sauce onto both sides of rib halves.
- Bake 10 to 15 min. or until sauce is hot and bubbly.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 0.7924 g, Sugar 0 g, Protein 13 g
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