Pressure Cooker Beef Short Ribs With Chutney Recipes

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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



Pressure-Cooker Short Ribs image

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.

3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 tablespoon tomato paste
1 cup beef broth
2 cups dry red wine or beef broth
4 fresh thyme sprigs
1 bay leaf
4 medium carrots, cut into 1-inch pieces
4 teaspoons cornstarch
3 tablespoons cold water

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



Pressure-Cooker Beef Short Ribs with Chutney image

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.

1 teaspoon olive oil
3 bacon strips, chopped
1 pound boneless beef short ribs
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound grape tomatoes
1 medium onion, chopped
3 garlic cloves, minced
2 cups water
1 cup Marsala wine or beef broth
1/4 cup fig preserves
3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed

PRESSURE-COOKER BBQ SHORT RIBS

Cook these slow-cooker short ribs low and slow to be falling-off-the-bone tender. Low & Slow BBQ Slow-Cooker Short Ribs are sweet, sticky and delicious.

Provided by My Food and Family

Categories     Home

Time 1h

Yield 6 servings

Number Of Ingredients 7



Pressure-Cooker BBQ Short Ribs image

Steps:

  • Place ribs in electric pressure cooker sprayed with cooking spray; top with onions.
  • Mix remaining ingredients until blended; pour over ribs. Close and lock lid. Turn Pressure Release Valve to Sealing position.
  • Cook 40 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to release steam. Slowly remove lid. Use tongs to remove ribs from pressure cooker; cover to keep warm.
  • Skim and discard fat from surface of sauce in pressure cooker; cook sauce 10 min. using SAUTÉ setting on high heat, stirring frequently.
  • Spoon sauce over ribs before serving.

Nutrition Facts : Calories 420, Fat 31 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 70 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0.6803 g, Sugar 0 g, Protein 16 g

2 lb. boneless beef short ribs
1 onion, coarsely chopped
3/4 cup KRAFT Original Barbecue Sauce
3/4 cup fat-free reduced-sodium chicken broth
1 Tbsp. HEINZ Yellow Mustard
1 canned chipotle pepper in adobo sauce, chopped
2 cloves garlic, minced

PRESSURE-COOKER BARBECUED BEEF RIBS

These tender, tangy ribs taste slow-cooked but are a cinch to make. They're great for picnics as well as a family dinner.-Erin Glass, White Hall, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 11



Pressure-Cooker Barbecued Beef Ribs image

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.

Nutrition Facts : Calories 359 calories, Fat 14g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 860mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 0 fiber), Protein 18g protein.

2 tablespoons canola oil
4 pounds bone-in beef short ribs, trimmed
1 large sweet onion, halved and sliced
1/2 cup water
1 bottle (12 ounces) chili sauce
3/4 cup plum preserves or preserves of your choice
2 tablespoons packed brown sugar
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves

ELECTRIC PRESSURE COOKER SHORT RIBS

This easy short ribs recipe can be thrown together in no time. You'll be surprised at how flavorful these are and amazingly tender from being cooked inside a pressure cooker (such as the Instant Pot®)! Serve with veggies, plus egg noodles, rice, or mashed potatoes to turn this into a hearty satisfying meal.

Provided by Chef Tovia Gartenberg

Categories     Main Dish Recipes     Rib Recipes

Time 1h25m

Yield 8

Number Of Ingredients 14



Electric Pressure Cooker Short Ribs image

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.

Nutrition Facts : Calories 384 calories, Carbohydrate 11.9 g, Cholesterol 58.3 mg, Fat 30.6 g, Fiber 2.1 g, Protein 15.5 g, SaturatedFat 11.7 g, Sodium 725.4 mg, Sugar 6.4 g

2 ½ pounds beef short ribs
1 tablespoon garlic powder
2 teaspoons kosher salt
1 ½ teaspoons ground black pepper
2 ½ tablespoons olive oil
1 cup beef stock
1 (6 ounce) can tomato paste
2 carrots, coarsely chopped
1 onion, coarsely chopped
¼ cup balsamic vinegar
1 large portobello mushroom cap, chopped
2 tablespoons water, or as needed
1 tablespoon cornstarch, or as needed
salt and ground black pepper to taste

PRESSURE-COOKER SHORT RIBS

We love the way the Instant Pot or pressure cooker promotes silky, falling-off-the-bone texture for braise-worthy cuts like short ribs. Here, the ribs are paired with an inspired combination of ingredients (miso paste, whole coriander seeds, and apricots) for a dish that's easy -- but memorable enough for special occasions. This recipe appears in our cookbook "Martha Stewart's Pressure Cooker" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Serves 6 to 8

Number Of Ingredients 10



Pressure-Cooker Short Ribs image

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.

4 pounds bone-in beef short ribs
Kosher salt and freshly ground pepper
4 garlic cloves, smashed
1/4 cup unbleached all-purpose flour
1 cup marsala or fino sherry
1 cup chopped dried apricots
1/3 cup white miso
1 tablespoon coriander seeds
2 scallions, thinly sliced on a diagonal, for serving
Peeled fresh ginger, thinly sliced into matchsticks, for serving (optional)

PRESSURE COOKER SHORT RIBS IN PLUM SAUCE

A pressure cooker can take an afternoon's project and turn it into a dinner-in-an-hour affair. Case in point: These short ribs, adapted from the cookbook author Lorna Sass, would have required a few hours on the stove. Here they can be made in a fraction of the time.

Provided by Mark Bittman

Categories     dinner, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10



Pressure Cooker Short Ribs in Plum Sauce image

Steps:

  • Trim excess surface fat from the ribs. In a 6-quart or larger pressure cooker, combine broth, leeks and vinegar. Pour 2 tablespoons of soy sauce onto a large plate, and turn the meat in it to coat thoroughly.
  • Place meat in the cooker with any unabsorbed soy sauce. Scatter prunes around the sides; distribute the potatoes on top. Lock lid in place. Over high heat, bring to high pressure. Reduce heat just enough to maintain high pressure. Cook for 30 minutes. Turn off heat and allow pressure to decrease naturally, about 15 minutes.
  • Remove lid, tilting it away from you to allow the steam to escape. Remove potatoes, and set aside. The ribs should be fork tender. If not, simmer with lid ajar until done. Transfer meat to a platter.
  • Strain the broth, and degrease in a fat separator or refrigerate overnight. Discard congealed fat. Return broth and solids to the cooker. To thicken the sauce and intensify the taste, boil over high heat, stirring often, until syrupy, 3 to 5 minutes.
  • Add more vinegar, if needed, to balance the sweetness and intensify the flavors. Stir in ginger to taste. Adjust seasonings with salt and pepper. Quarter the potatoes, and return them and the meat to the cooker to reheat and coat with sauce. Transfer to a platter or individual plates, and garnish with scallions. Serve any extra sauce on the side.

4 pounds meaty short ribs, excess fat removed
1 1/2 cups chicken or beef broth
1 cup coarsely chopped leeks (green parts included) or onions
1 tablespoon balsamic vinegar, plus more if needed
2 tablespoons Japanese soy sauce
1 1/4 cups tightly packed pitted prunes
4 to 6 large Yukon Gold potatoes, washed and left whole
1 to 1 1/2 tablespoons grated fresh ginger
Salt and freshly ground pepper
1/4 cup thinly sliced scallions, for garnish

PRESSURE-COOKER SPICED SHORT RIBS

This is an ideal recipe for busy nights when your family wants a big dinner, but you are limited on time. The ribs are tender, with the perfect balance of sweet and sour. You can use red wine instead of chicken stock. Instead of butter, add more olive oil or oil of your choice. -Shanon Tranchina, Massapequa Park, New York

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 14



Pressure-Cooker Spiced Short Ribs image

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.

Nutrition Facts : Calories 232 calories, Fat 14g fat (6g saturated fat), Cholesterol 60mg cholesterol, Sodium 324mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.

1 tablespoon olive oil
6 pounds bone-in beef short ribs
2 tablespoons butter
1 medium leek (white portion only), finely chopped
1 garlic clove, minced
1 cup chicken stock
1 can (6 ounces) tomato paste
2 tablespoons ground mustard
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 teaspoons paprika
2 teaspoons celery salt
1 teaspoon ground cinnamon
1/2 teaspoon pepper

ASIAN SHORT RIBS WITH HERB SALAD

A Thai-style beef recipe that's made in a pressure cooker - the meat becomes melt-in-the-mouth in its rich sauce.

Provided by Barney Desmazery

Categories     Main course

Time 1h20m

Number Of Ingredients 19



Asian short ribs with herb salad image

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.

Nutrition Facts : Calories 504 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.9 milligram of sodium

large piece of ginger , finely chopped
large pack coriander , stalks and leaves separated
1 red onion , finely chopped
3 garlic cloves , crushed
1 tbsp vegetable oil
4 beef short ribs
1 tsp golden caster sugar
1 tbsp soy sauce
50ml oyster sauce
500ml chicken stock
3 star anise
2 tbsp Chinese black rice wine vinegar
cooked basmati rice , to serve
1 Thai red chilli , chopped
coriander leaves (from the pack above)
small pack mint leaves
1 shallot , finely sliced
juice 1 lime
1 tsp Thai fish sauce

PRESSURE COOKER BEEF SHORT RIBS WITH RED WINE AND CHILE

Prunes are the secret ingredient in this recipe. They practically disappear during cooking, leaving behind their complex sweetness. This recipe was meant for a 6- to 8-quart electric pressure cooker, but to use a stovetop pressure cooker, just cook the ribs a few minutes less than you would if using an electric one. You could also bake this in a covered Dutch oven at 325 degrees for 3 hours. In any case, it is easiest to make the day before, chill it, then skim the fat off the top. Serve this with polenta or mashed potatoes.

Provided by Melissa Clark

Categories     dinner, lunch, roasts, soups and stews, main course

Time 1h

Yield 6 servings

Number Of Ingredients 13



Pressure Cooker Beef Short Ribs With Red Wine and Chile image

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.

Nutrition Facts : @context http, Calories 1181, UnsaturatedFat 49 grams, Carbohydrate 26 grams, Fat 99 grams, Fiber 6 grams, Protein 41 grams, SaturatedFat 43 grams, Sodium 881 milligrams, Sugar 12 grams

2 teaspoons kosher salt, more as needed
1 teaspoon coriander powder
1 teaspoon ground black pepper
3 to 4 pounds bone-in beef short ribs
1 tablespoon olive oil or other fat (like bacon fat or duck fat), more as needed
3 leeks, whites only, chopped
2 large fennel bulbs, diced
4 garlic cloves, minced
1 tablespoon chipotle chile powder
1 tablespoon tomato paste
1 cup dry red wine
1/2 cup pitted prunes, diced
Fennel fronds or sliced scallions, or both, for serving

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