Best 10 Pressure Cooker Short Ribs Recipes

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Pressure cooker short ribs are a classic comfort food that can be enjoyed by people of all ages. They are fall-off-the-bone tender and incredibly flavorful. Whether you are a seasoned chef or a beginner in the kitchen, this article will provide you with all the information you need to make the best pressure cooker short ribs. We will discuss the different cuts of short ribs, the best way to prepare them, and the various cooking methods you can use. So grab your pressure cooker and get ready to make a delicious and satisfying meal that your family and friends will love.

Let's cook with our recipes!

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.

ELECTRIC PRESSURE COOKER SHORT RIBS



Electric Pressure Cooker Short Ribs image

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

2 ½ pounds beef short ribs
1 tablespoon garlic powder
2 teaspoons kosher salt
1 ½ teaspoons ground black pepper
2 ½ tablespoons olive oil
1 cup beef stock
1 (6 ounce) can tomato paste
2 carrots, coarsely chopped
1 onion, coarsely chopped
¼ cup balsamic vinegar
1 large portobello mushroom cap, chopped
2 tablespoons water, or as needed
1 tablespoon cornstarch, or as needed
salt and ground black pepper to taste

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



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.

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.

PRESSURE COOKER BEEF SHORT RIBS WITH RED WINE AND CHILE



Pressure Cooker Beef Short Ribs With Red Wine and Chile image

Prunes are the secret ingredient in this recipe. They practically disappear during cooking, leaving behind their complex sweetness. This recipe was meant for a 6- to 8-quart electric pressure cooker, but to use a stovetop pressure cooker, just cook the ribs a few minutes less than you would if using an electric one. You could also bake this in a covered Dutch oven at 325 degrees for 3 hours. In any case, it is easiest to make the day before, chill it, then skim the fat off the top. Serve this with polenta or mashed potatoes.

Provided by Melissa Clark

Categories     dinner, lunch, roasts, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 13

2 teaspoons kosher salt, more as needed
1 teaspoon coriander powder
1 teaspoon ground black pepper
3 to 4 pounds bone-in beef short ribs
1 tablespoon olive oil or other fat (like bacon fat or duck fat), more as needed
3 leeks, whites only, chopped
2 large fennel bulbs, diced
4 garlic cloves, minced
1 tablespoon chipotle chile powder
1 tablespoon tomato paste
1 cup dry red wine
1/2 cup pitted prunes, diced
Fennel fronds or sliced scallions, or both, for serving

Steps:

  • If time permits, rub salt, coriander and pepper all over beef and let marinate in refrigerator for 1 hour, or, ideally, overnight.
  • Set electric pressure cooker to sauté function and add oil (or use a large skillet on the stove over medium-high heat). Sear beef until evenly browned on all sides, about 2 minutes per side. You'll probably have to do this in batches. Transfer to a plate as the pieces brown. Or if using a skillet, transfer them to pressure cooker.
  • Add leeks, fennel and pinch of salt to hot pan and cook until soft, about 8 minutes, then add garlic, chile powder and tomato paste; cook until fragrant, 1 to 2 minutes. Pour in wine. Add prunes and beef (or add prunes and fennel-wine mixture to the meat in the pot).
  • Cover, then cook for 35 minutes on high pressure. Manually release pressure. If sauce seems thin, pull out beef pieces and reduce sauce using sauté function. Serve with fennel fronds or scallions, or both, for garnish.

Nutrition Facts : @context http, Calories 1181, UnsaturatedFat 49 grams, Carbohydrate 26 grams, Fat 99 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 43 grams, Sodium 881 milligrams, Sugar 12 grams

PRESSURE COOKER SHORT RIBS IN PLUM SAUCE



Pressure Cooker Short Ribs in Plum Sauce image

A pressure cooker can take an afternoon's project and turn it into a dinner-in-an-hour affair. Case in point: These short ribs, adapted from the cookbook author Lorna Sass, would have required a few hours on the stove. Here they can be made in a fraction of the time.

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

4 pounds meaty short ribs, excess fat removed
1 1/2 cups chicken or beef broth
1 cup coarsely chopped leeks (green parts included) or onions
1 tablespoon balsamic vinegar, plus more if needed
2 tablespoons Japanese soy sauce
1 1/4 cups tightly packed pitted prunes
4 to 6 large Yukon Gold potatoes, washed and left whole
1 to 1 1/2 tablespoons grated fresh ginger
Salt and freshly ground pepper
1/4 cup thinly sliced scallions, for garnish

Steps:

  • Trim excess surface fat from the ribs. In a 6-quart or larger pressure cooker, combine broth, leeks and vinegar. Pour 2 tablespoons of soy sauce onto a large plate, and turn the meat in it to coat thoroughly.
  • Place meat in the cooker with any unabsorbed soy sauce. Scatter prunes around the sides; distribute the potatoes on top. Lock lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure. Cook for 30 minutes. Turn off heat and allow pressure to decrease naturally, about 15 minutes.
  • Remove lid, tilting it away from you to allow the steam to escape. Remove potatoes, and set aside. The ribs should be fork tender. If not, simmer with lid ajar until done. Transfer meat to a platter.
  • Strain the broth, and degrease in a fat separator or refrigerate overnight. Discard congealed fat. Return broth and solids to the cooker. To thicken the sauce and intensify the taste, boil over high heat, stirring often, until syrupy, 3 to 5 minutes.
  • Add more vinegar, if needed, to balance the sweetness and intensify the flavors. Stir in ginger to taste. Adjust seasonings with salt and pepper. Quarter the potatoes, and return them and the meat to the cooker to reheat and coat with sauce. Transfer to a platter or individual plates, and garnish with scallions. Serve any extra sauce on the side.

BEEF SHORT RIBS-PRESSURE COOKER



Beef Short Ribs-Pressure Cooker image

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

10 lbs short rib of beef, cut into serving pieces
3 teaspoons cooking oil
3 onions, chopped
1 cup celery, chopped
1 green pepper, chopped
2 cups tomatoes, chopped
2 teaspoons salt
1 teaspoon pepper
2 cups water

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 SPICY ANCHO CHILE AND CILANTRO SHORT RIBS



Pressure-Cooker Spicy Ancho Chile and Cilantro Short Ribs image

Ancho chile powder adds a remarkable smokiness to this dish, while the cilantro beautifully brightens it up. Choose the best-quality short ribs you can find. It makes a nice difference in flavor and fat content.

Provided by Bren Herrera

Categories     Pressure Cooker     Instant Pot     Beef Rib     Beef     Chile Pepper     Cilantro     Red Wine     Jalapeño     Dinner

Yield Serves 4

Number Of Ingredients 14

3 lb (1.4 kg) bone-in beef short ribs
1 tsp (6 g) kosher salt
Freshly ground black pepper
1/2 tsp ground cumin
1 tbsp (7.5 g) ancho chile powder
2 tbsp (28 ml) basil garlic olive oil (see tip)
3 cloves garlic, chopped
1/2 cup (8 g) chopped fresh cilantro
1 tsp (3 g) seeded and minced jalapeño pepper
1 cup (235 ml) vegetable broth
1/4 cup (60 g) dark brown sugar
1 tbsp (5 g) four-peppercorn blend, crushed
1/2 cup (120 ml) beef stock
1 cup (235 ml) red wine (I recommend a good Chilean variety)

Steps:

  • Rinse and pat dry the short ribs. Season with the salt, pepper, cumin and ancho chile powder. Heat the olive oil over high for the stovetop pressure cooker or use the browning setting for the electric pressure cooker.
  • Add the short ribs and brown on all sides, about 4 minutes. While the ribs are browning, make the sauce: Add the garlic, cilantro, jalapeño, vegetable broth, sugar and four-peppercorn blend to a food processor and blend for 1 minute, or until the cilantro has liquefied. Cover the ribs with the mixture, using a rubber spatula to scrape the processor. Pour in the beef stock and wine and stir. Cancel cooking for the electric cooker, and close the lid.
  • Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 35 minutes. Cook over high heat for 25 minutes, then reduce the heat to medium and continue to cook for the last 10 minutes.
  • Electric Pressure Cooker: Set to high pressure (10-12 PSI) and 40 minutes.
  • When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 12 minutes.
  • When all of the pressure is out, adjust for salt and remove the short ribs from the pot. Transfer to a serving platter. Cross-cut across several bones and into three parts or however many bones your ribs have.

PRESSURE-COOKER BEEF SHORT RIBS WITH CHUTNEY



Pressure-Cooker Beef Short Ribs with Chutney image

Slow-roasted tender meats can happen in half the time if you have the right equipment. I like to serve these savory beef short ribs over mashed potatoes, egg noodles or rice. -Caitlin Marcellino, Apopka, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 12

1 teaspoon olive oil
3 bacon strips, chopped
1 pound boneless beef short ribs
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound grape tomatoes
1 medium onion, chopped
3 garlic cloves, minced
2 cups water
1 cup Marsala wine or beef broth
1/4 cup fig preserves
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir bacon until crisp. Remove with a slotted spoon; drain on paper towels. Sprinkle ribs with salt and pepper. Brown on all sides in drippings. Remove from pressure cooker., Add tomatoes, onion and garlic to drippings; cook and stir until crisp-tender, 3-5 minutes, mashing tomatoes lightly. Stir in water, Marsala, preserves and rosemary. Cook 1 minute, stirring to loosen browned bits from pan. Return ribs and bacon to pressure cooker. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Let pressure release naturally. Remove ribs; shred with 2 forks and serve with reserved cooking juices. , Slow-cooker option: In a large skillet, heat oil over medium heat; cook and stir bacon until crisp. Remove with a slotted spoon; drain on paper towels. Sprinkle ribs with salt and pepper. Brown on all sides in drippings. Transfer to a 4-qt. slow cooker. In same skillet, add tomatoes, onion and garlic to drippings; cook and stir until crisp-tender, 3-5 minutes, mashing tomatoes lightly. Add tomato mixture to slow cooker; stir in water, Marsala, preserves and rosemary. , Cook, covered, on low 6-8 hours or until ribs are tender. Remove ribs; shred with 2 forks and serve with reserved cooking juices.

Nutrition Facts : Calories 368 calories, Fat 19g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 472mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 2g fiber), Protein 19g protein.

SHORT RIBS IN THE PRESSURE COOKER



Short Ribs in the Pressure Cooker image

This is for a stove-top pressure cooker. If using and electric pot, adjust according to your machine's instructions.

Provided by Mikekey *

Categories     Beef

Time 1h10m

Number Of Ingredients 11

8 medium bone-in beef short ribs (about 4 pounds)
salt and pepper
2 Tbsp vegetable oil
3 slice bacon, diced
1 large yellow onion, chopped
3 clove garlic, minced
1/2 c dry red wine
1 c beef broth, reduced sodium
2 Tbsp tomato paste
1 Tbsp cornstarch
2 Tbsp water

Steps:

  • 1. Season ribs generously with salt and pepper. Add oil to the pressure cooking pot and heat over high heat. When oil is hot, brown the ribs in small batches, do not crowd. Remove to a plate.
  • 2. Add bacon to pressure cooking pot and cook until brown and crisp. Add onion to pressure cooking pot and sauté until tender about 3 minutes. Add garlic and cook one minute more.
  • 3. Add the wine and using a wooden spoon, scrape any brown bits from bottom of pan. Add beef broth, tomato paste, and ribs to pressure cooking pot, cover and lock lid in place.
  • 4. Bring up to high pressure and when at pressure, turn down heat to keep pressure steady. Cook for 30 minutes.
  • 5. Remove from heat and let sit for 10 minutes, then release pressure. Remove lid.
  • 6. With tongs, remove ribs to a platter and cover with foil to keep warm. Use a fat separator and a mesh strainer to separate the fat from the juices. Return juices to the cooking pot.
  • 7. In a small bowl, combine cornstarch and water. Add to juices in the cooking pot. Place pan over medium-high heat and bring to boil, stirring constantly, until juices thicken.
  • 8. Return ribs to pot and stir to coat meat with sauce. Serve ribs with sauce.

Tips:

  • Choose short ribs that are well-marbled with fat, as this will help to keep them moist and flavorful during cooking.
  • Brown the short ribs in a pan before pressure cooking them. This will help to develop their flavor and color.
  • Use a variety of vegetables and herbs in your cooking liquid. This will add flavor and depth to the dish.
  • Cook the short ribs on high pressure for 30-45 minutes, or until they are fall-off-the-bone tender.
  • Let the pressure release naturally for 10 minutes before opening the cooker. This will help to prevent the meat from becoming tough.
  • Serve the short ribs with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.

Conclusion:

Pressure cooker short ribs are a delicious and easy-to-make meal that can be enjoyed by the whole family. By following these tips, you can create a restaurant-quality dish that is sure to impress your guests. So next time you're looking for a quick and easy weeknight meal, give pressure cooker short ribs a try.

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