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.
PRESSURE-COOKER BEEF SHORT RIBS WITH CHUTNEY
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
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.
AMAZING AND FAST PRESSURE COOKER SHORT RIBS
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
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.
BEEF SHORT RIBS-PRESSURE COOKER
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
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 BEEF SHORT RIBS VINDALOO
My sister shared this Indian-inspired beef dish with me, and I modified it to make a pressure-cooker version. I love the smell of the spices as the ribs cook! -Lorraine Carlstrom, Nelson, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add cumin and coriander seeds; toast until aromatic, stirring frequently. Cool. Remove from cooker; coarsely crush seeds in a spice grinder or with a mortar and pestle., Melt butter over medium heat. Add onion, garlic and ginger; cook and stir for 1 minute. Add mustard seed, cloves, salt, cinnamon, cayenne pepper and crushed seeds; cook and stir 1 minute longer. Remove and cool completely., In a large shallow dish, combine the vinegar, bay leaves and onion mixture. Add ribs; turn to coat. Refrigerate, covered, overnight., Transfer rib mixture to pressure cooker; add broth. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally 10 minutes; quick-release any remaining pressure. Select saute setting; adjust for medium heat. Stir in peas; cook 8-10 minutes longer or until peas are crisp-tender. Skim fat; discard bay leaves. Serve rib mixture with rice, yogurt and cilantro if desired.
Nutrition Facts : Calories 256 calories, Fat 15g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 295mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 3g fiber), Protein 21g protein.
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