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.
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.
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
- 4 large beef short ribs (about 1 lb. each)
- 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 or dry red wine (such as a zinfandel)
- 1 cup beef both
- 2 tablespoons tomato paste
- 1 tablespoon cornstarch
- 1 tablespoon water
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.
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.
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 40 minutes cook time*. When it beeps do a natural pressure release for 10 minutes and then release any remaining pressure.
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.
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.
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.
Serve over mashed potatoes or noodles.
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.
*After 40 minutes cook time – check your ribs for tenderness and if necessary, pressure cooker ribs longer until the meat is fall off the bone tender.