Orange Beef Pressure Cooker Short Ribs Recipes

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.

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown ribs in batches, adding additional oil as needed. Remove ribs. Brown onions. Add ribs back to the pressure cooker. Add water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally for 10 minutes and then quick-release any remaining pressure., In a small saucepan, combine the remaining ingredients; cook and stir over medium heat until heated through. Remove ribs from pressure cooker; discard cooking juices. Return ribs to pressure cooker. Pour sauce over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes. Allow pressure to naturally release for 5 minutes and then quick-release any remaining pressure. Serve ribs with sauce.

Steps:

• Season short ribs on all sides with garlic powder, kosher salt, and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function according to manufacturer's instructions. Set temperature to 375 degrees F (191 degrees C) if your unit has a temperature setting.
• Heat olive oil in the pot. Add short ribs; sear all over until golden brown, about 2 minutes per side. Remove from pot and set aside.
• Combine beef stock, tomato paste, carrots, onion, vinegar, and mushroom in the pot. Stir until tomato paste is dissolved. Return short ribs to the pot. Close and lock the lid. Select Meat function according to manufacturer's instructions; set timer for 30 to 40 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Remove short ribs and skim any fat from the top of the liquid in the pot.
• Stir water and cornstarch together to make a slurry. Set pressure cooker to Saute and bring the liquid to a boil. Stir in the slurry until mixture is thickened to your liking. Season with salt and pepper and return the short ribs. Cook on low until flavors come together, about 5 minutes more.

Steps:

• Heat a 6-to 8-quart stovetop pressure cooker over medium-high, or set an electric pressure cooker to saute. Season short ribs with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add ribs, fat side down, and cook until browned on all sides, 8 to 10 minutes; transfer to a plate. Pour out all but 2 tablespoons fat from pressure cooker. Add garlic and flour, stirring until fragrant, 1 to 2 minutes. Stir in marsala, stock, apricots, miso, coriander seeds, 1 teaspoon salt, and 1/2 teaspoon pepper. Return ribs to pressure cooker along with any accumulated juices.
• Stovetop: Secure lid. Bring to high pressure over medium-high heat; reduce heat to maintain pressure and cook for 60 minutes. Remove from heat, quickly release pressure, then remove lid.Electric: Secure lid. Manually set cooker to 60 minutes and let it come to pressure. Once time is complete, turn off, quickly release pressure, then remove lid.
• Let ribs stand in liquid 10 minutes. Transfer to a serving platter. Spoon sauce over meat, top with sliced scallions and ginger (if using), and serve.

Steps:

• Pre-heat pressure cooker on BROWN setting.
• Add the olive oil, season the ribs with salt and pepper and sear in batches, until browned on all sides. Once nicely browned, remove them to a side plate and set aside.
• Discard all but 1 tablespoon of the oil. Add the onion, celery, garlic, thyme, and bay leaf and saute for 3 to 4 minutes.
• Add the wine and deglaze the cooker, scraping up the brown bits on the bottom of the pan. Let the wine simmer and reduce until it has almost entirely disappeared.
• Add the orange juice and soy sauce, and return the ribs to the cooker. Lock the lid in place.
• Pressure cook on HIGH for 25 minutes.
• Let the pressure drop naturally and carefully remove the lid.
• Remove the ribs from the cooker and set aside, loosely covered with foil.
• To thicken the sauce, use the BROWN setting on the pressure cooker to simmer the braising liquid until it has thickened and is syrupy. Return ribs to cooker and coat in sauce.
• Serve over rice, spoon a little sauce on top and garnish with chives. The sauce can be strained if you prefer a smoother finish.

Steps:

• In a mini chopper, make a paste with the ginger, coriander stalks, onion and garlic, then set aside. Heat the oil in the pressure cooker pan and brown the meat well on all sides, then remove. Fry the paste for 2-3 mins with 1 tsp golden caster sugar. Return the ribs to the pan and add the soy sauce, star anise, oyster sauce and enough chicken stock to just cover the ribs.
• Bring to a simmer, cover and bring up to high pressure. Cook for 45 mins, then release the pressure slowly. Take off the lid, add a splash of vinegar and remove the ribs from the pan. Simmer the sauce down until reduced and intensely flavoured. While the sauce is simmering, mix the salad ingredients together. Serve each rib in a puddle of sauce, topped with a pile of salad and rice on the side.

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.

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown ribs in batches; set aside., Add butter to pressure cooker. When melted, add leek. Cook and stir leek until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add stock to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel. , In a small bowl, combine remaining ingredients; spread over ribs. Return ribs to pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally.

Steps:

• Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
• Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
• Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
• Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

Steps:

• If time permits, rub salt, coriander and pepper all over beef and let marinate in refrigerator for 1 hour, or, ideally, overnight.
• Set electric pressure cooker to sauté function and add oil (or use a large skillet on the stove over medium-high heat). Sear beef until evenly browned on all sides, about 2 minutes per side. You'll probably have to do this in batches. Transfer to a plate as the pieces brown. Or if using a skillet, transfer them to pressure cooker.
• Add leeks, fennel and pinch of salt to hot pan and cook until soft, about 8 minutes, then add garlic, chile powder and tomato paste; cook until fragrant, 1 to 2 minutes. Pour in wine. Add prunes and beef (or add prunes and fennel-wine mixture to the meat in the pot).
• Cover, then cook for 35 minutes on high pressure. Manually release pressure. If sauce seems thin, pull out beef pieces and reduce sauce using sauté function. Serve with fennel fronds or scallions, or both, for garnish.