Spicy Pressure Cooker Short Ribs Recipes

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:

• Combine habanero pepper, black pepper, MSG, paprika, and cumin in a bowl. Rub mixture evenly over ribs; refrigerate for at least 30 minutes.
• Combine cola, apple cider, jam, Worcestershire sauce, and brown sugar together in another bowl; stir well.
• Heat oil in a pressure cooker over medium-high heat. Add ribs in batches; cook until browned all all sides, about 8 minutes. Remove from pot and set aside. Add onions and garlic to the pot. Cook and stir until onions are translucent, about 5 minutes. Return ribs to the pot; pour in cola mixture.
• Close pot securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure, with rapid steam escaping the cooker, about 5 minutes. Reduce heat to medium and cook for 30 minutes. Let pressure release naturally according to manufacturer's instructions, about 15 minutes.
• Combine water and cornstarch together in a small bowl; mix until cornstarch is dissolved.
• Open pot carefully; transfer ribs to a plate. Skim any extra fat off the top of the liquid; drain to remove any solid bits. Return liquid to the pot. Mix in the cornstarch slurry. Cook, stirring constantly, over medium-high heat, until boiling. Remove from heat. Add ribs back in and coat in the liquid.

Steps:

• Combine the flour, brown sugar, chile powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl. Sprinkle all over the short ribs and rub into the meat. Arrange the ribs in a single layer in a 6-quart slow cooker. Sprinkle any of the remaining flour mixture on top.
• Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl. Microwave until very hot, then transfer to the slow cooker. Cover and cook on high, 4 hours.
• Using tongs, turn the ribs in the sauce to coat, then remove to a bowl. Skim off the fat from the sauce (there will be quite a bit), then return the ribs to the sauce and add the carrots and scallions. Cover and cook on high, 2 more hours. Serve with cornbread.

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:

• Sprinkle ribs with onion salt, pepper and paprika. Select saute setting on a 3- or 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meat on all sides; remove from pressure cooker. Add water to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Whisk in remaining ingredients. Return ribs to pressure cooker., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally. If desired, skim fat and thicken cooking juices.

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.

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.

Steps:

• Rinse and pat dry the short ribs. Season with the salt, pepper, cumin and ancho chile powder. Heat the olive oil over high for the stovetop pressure cooker or use the browning setting for the electric pressure cooker.
• Add the short ribs and brown on all sides, about 4 minutes. While the ribs are browning, make the sauce: Add the garlic, cilantro, jalapeño, vegetable broth, sugar and four-peppercorn blend to a food processor and blend for 1 minute, or until the cilantro has liquefied. Cover the ribs with the mixture, using a rubber spatula to scrape the processor. Pour in the beef stock and wine and stir. Cancel cooking for the electric cooker, and close the lid.
• Stovetop Pressure Cooker: Set to high pressure (15 PSI) and set the timer for 35 minutes. Cook over high heat for 25 minutes, then reduce the heat to medium and continue to cook for the last 10 minutes.
• Electric Pressure Cooker: Set to high pressure (10-12 PSI) and 40 minutes.
• When done, remove from the heat or turn off the cooker and allow the pressure to release on its own (natural-release), about 12 minutes.
• When all of the pressure is out, adjust for salt and remove the short ribs from the pot. Transfer to a serving platter. Cross-cut across several bones and into three parts or however many bones your ribs have.