Pressure Cooker Short Ribs Recipe

Pressure Cooker Short Ribs Recipe
Pressure Cooker Short Ribs Recipe photo by Taste of Home
Publisher Photo

Pressure Cooker Short Ribs Recipe

Be the first to add a review
Publisher Photo
These short ribs are exploding with flavor and tenderness. They are a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice, or polenta.—Rebekah Beyer, Sabetha, Kansas
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 50 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Cook: 50 min.

Ingredients

  • 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
  • Additional salt and pepper, optional

Directions

Sprinkle ribs with salt and pepper. Select saute setting for a 6-qt. electric pressure cooker, and adjust for high 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 in place; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Add carrots; bring back to full pressure, and cook 7 minutes. Quick-release pressure according to manufacturer's directions.
Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting, and adjust for high 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. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables. Yield: 6 servings.

Test Kitchen tips
  • Short ribs can be an expensive cut of beef, but they are perfect for a special occasion.
  • Cut your vegetables in uniform sizes to ensure even cooking.
  • Originally published as Pressure Cooker Short Ribs in One Pot Instant Pot Winter 2017

    • 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
    • Additional salt and pepper, optional
    1. Sprinkle ribs with salt and pepper. Select saute setting for a 6-qt. electric pressure cooker, and adjust for high heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm.
    2. 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 in place; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 40 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Add carrots; bring back to full pressure, and cook 7 minutes. Quick-release pressure according to manufacturer's directions.
    3. Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting, and adjust for high 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. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables. Yield: 6 servings.

    Test Kitchen tips
  • Short ribs can be an expensive cut of beef, but they are perfect for a special occasion.
  • Cut your vegetables in uniform sizes to ensure even cooking.
  • Originally published as Pressure Cooker Short Ribs in One Pot Instant Pot Winter 2017

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forPressure Cooker Short Ribs

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review