Amazing and Fast Pressure Cooker Short Ribs Recipe - Food.com (2024)

7

photo by alenafoodphoto

1. 

   I would love to cook that in slow cooker because I don’t have a pressure cooker. If so, how long will slow cooker in high/low? Thanks!

   Rebecca C.

Reviews

1. 

   I've got a great idea! Why don't you test your recipes before you publish them? That way I wouldn't have 3 pounds of boneless short ribs burned and blackened to the consistency of battleship armor. And do you have any ideas about how I can clean a pressure cooker with an inch of burned meat and onions stuck to the bottom?

   Alan H.

2. 

   Be sure to use bone-in short ribs. 3lbs of boneless ribs are going to absorb much more liquid than the same weight of bone in and the marrow that seeps out during the cook process is part of the success of this dish. The addition of a nice roux at the end to make a sauce is a good idea. Instead of getting rid of the fat, I simply used a wand blender to purify the liquid and let it reduce down a bit; the puréed onions absorb the fat. It turned out sweeter than I would have liked on the first go with this method, but you can always add salt as needed. I definitely recommend seasoning the meat ahead of time and i also sautéed the onions and garlic in the pan the meat was cooked in after it was removed (maybe this helps... maybe it doesn’t). I’m pretty pleased with the overall result though.

   Donald G.

3. 

   Fast, easy, delicious! I've also added a few tablespoons of my favorite BBQ sauce to the pot after the meat has cooked and some of the liquid drained.

   batgolda

4. 

   I followed the recipe as is and it came out absolutely perfect. Noting some other comments I checked for fluid after 30 minutes. This was still fine and I cooked for another 30 minutes. However, it is known that electric pressure cookers cook faster with less fluid. I used an electric cooker, probably the reason why the fluid was enough and cooking time 60 minutes.

   See Also

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   Corrie B.

5. 

   Mine turned out perfect! heads up time! the cook who gave you 1 star should learn how to use a Pressure Cooker first before testing this recipe. I beleive if the pressure would have been turned down after reaching maximum pressue (after a few mins) their would have been tons of Liquid Gold left to make a perfect Gravy and Beef dripping.

   iandefriend

see 8 more reviews

Tweaks

1. 

   My gram used to make something similar over 50 years ago in her stove top Presto Pressure cooker. I know she didn't use the honey, brown sugar nor the red wine. She made up her own sauce with Beef Bouillon, about a tablespoon of Karo Syrup and a 1/4 cup graph juice. It was more like a sweet and sour sauce that she thicken with a cornstarch and water slurry at the end.

   JustKatHere

2. 

   I added a tbs of dried chili flakes to add a spicy taste. Worked well for me.

   Corrie B.

3. 

   I am fixing to use this as a base recipe. Having tried several different recipes the liquid almost always need to be increased in the pressure cooker. I have had a couple of fails due not enough liquid for the time scheduled. Always looking for great recipes to try and or modify.

   Tom G.

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