Bone-In Beef Short Ribs

Luscious Bone-In Beef Short Ribs in the Pressure Cooker

Tender, fall-off-the-bone beef short ribs in a flavorful sweet, smokey sauce. Ready in a fraction of the time when you cook them in the pressure cooker. 

My favorite oven-baked beef short rib recipe is from Simply Recipes. They’re fantastic ribs, but they’re time intensive, they take two days to make, and require ingredients I don’t always have on hand. So I decided to create a quick, pressure cooker version using just what I had in the pantry.

Short Rib Ingredients

I keep a tube of tomato paste in the fridge, as well as a container of beef base to make beef stock. There’s usually bacon in the freezer, and apple juice, onions and garlic in the pantry.

The bacon added a nice smokey flavor to the sauce, and the apple juice a little bit of sweetness.

Beef-Short-Rib-2-Pressure-Cooking-Today

Unfortunately, I didn’t get very many pictures of these succulent ribs. After I snapped a couple pictures I decided to remove that little strip of fat off the front of the rib. I gave it a little scrape with a fork and the meat was so tender, it fell off the bone and the sauce splashed and made a mess all over the plate and napkin.

I decided that was a sign I should stop taking pictures and eat the rib while it was still hot. I was glad I did. I now have a new favorite short rib recipe.

Bone-In Beef Short Ribs

Bone-In Beef Short Ribs

Ingredients

  • 4 large beef short ribs
  • 2 tablespoons vegetable oil
  • 2 slices bacon, finely chopped
  • 1 large onion finely chopped
  • 3 garlic cloves, minced or pressed
  • 1/2 cup apple juice
  • 1 cup beef both
  • 2 tablespoons tomato paste
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Directions

  1. Season ribs generously with salt and pepper. Add oil to the pressure cooking pot, select Browning. 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 apple juice and use a wooden spoon to scrape up any brown bits stuck on the bottom of the pot. Add beef broth, tomato paste, and ribs to pressure cooking pot, cover and lock lid in place. Select High Pressure and 90 minutes cook time.
  4. 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.
  5. In a small bowl, combine cornstarch and water. Add to juices in the cooking pot. Select Sauté and bring to a boil, stirring constantly until juices thicken. Turn pressure cooker off.
  6. Add ribs and stir to coat with the sauce. Put the lid back on the pressure cooker and let the ribs absorb some of the sauce for about 10 minutes stirring occasionally if sauce is still bubbling.
  7. Serve over mashed potatoes or noodles.

Notes

You can also make the ribs the day before you want to serve them. Cool ribs to room temperature and refrigerate. The next day remove the solidified fat and reheat for a few minutes in the pressure cooker.

http://www.pressurecookingtoday.com/2014/06/bone-in-beef-short-ribs/




Don't miss out on a new recipe. Subscribe to Pressure Cooking Today by Email

Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Thank you for supporting Pressure Cooking Today when you shop!

Comments

    Leave a Comment:

  1. TropiCarla says

    Tried these last night. SO DELICIOUS! Thank you!
    I’m Caribbean so I modified a little — more seasonings before browning, and some Angostura bitters and Worcestershire sauce in the broth. They only needed 45–50 minutes to be completely off the bone in my Cuisinart CPC-600. Delicious and soft enough for my 24-month old to enjoy.

  2. rose says

    made your short ribs two days ago, 90 minutes was a little too long, all the meat fell off the bone in pieces, but the flavor was to die for. excellent will make again & cut back on the time maybe to 60min instead of 90.
    1st time visiting this site, I am going to make your pork chops tonight & let you know how I like them

    • Barbara Schieving says

      Hi Rose – so glad you loved the flavor. Fall off the bone tender is just how I like them, although mine did not break in to pieces. But thanks for commenting so that if others like them a little less done, they can cook them less as well.

    • Barbara Schieving says

      I cooked 4 large 5-inch ribs and served one person. If you have smaller ribs, you’d want to serve two per person. Sorry I didn’t make note of the weight.

  3. says

    Oh, wow, do these look fantastic. So, I’ve never seen that beef base, but I’m going to keep an eye out for it. It sounds like a great pantry staple. The apple juice is ingenious. That must really give these a great sweetness contrast. Sorry about the splashed sauce, and it sounds like something I’d do. They look fabulous, and love that they take a fraction of the time to make.

  4. Carol says

    I don’t think I’ve ever cooked short ribs…at least I don’t remember cooking them. Yours look so good. I’ll keep my eyes open for some good ones at the grocery store.

    Ohhhhh that “Ijust move this one little thing-it’s bothering me” and what happens after? Been there done THAT plenty-and yes indeed-I use that as a sign that that’s enough photos for today. Bob? Nope…..”Carol…..come fix this mess…”

    What? Really? Sigh…………….

    Thanks for the great looking recipe, Barbara.