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Pressure Cooker Recipes Beef Short Ribs

  • Medium 10 Ingredients
  • 55 min Prep 15 min - Cook 40 min
  • Coups 4 Servings

INGREDIENTS

  • Beef short ribs – 4  (about 1 Pound each)
  • Vegetable oil – 2 tablespoons
  • Bacon- 2 slices (chopped fine)
  • Onion – 1 large (chopped fine)
  • Garlic cloves- 3 (minced or pressed)
  • Dry red wine – 1/2 cup
  • Beef broth – 1 cup
  • Tomato paste – 2 tablespoons
  • Corn starch – 1 tablespoon
  • Water

Easy and tender replacements to the traditional ribs, these short ribs are juicy and is a perfect match to rice or noodles.

DIRECTIONS

  1. Take the ribs and season them generously with salt and crushed black pepper. To the cooking pot, add oil, and select the mode titled ‘Browning’. Then roast the seasoned ribs in oil till they are brownish. Once done, take them out and put them aside.
  2. Take bacon strips in a pot and cook till brown and crispy. Now add onions to the pot and saute till tender to feel i.e. for about 3 minutes. Thereafter add all of the garlic to it and now cook it for extra 60 seconds or so.
  3. Add red wine to the mix and with slight hands scrap on any left brown ribs. To the mix add beef broth, a paste of tomato, and cooked ribs. And then for 40 minutes, cover and lock the lid on high-pressure cook mode.

  1. After the cooking time, let the pressure go naturally for 10 minutes. Then remove any extra pressure by you. Now with tongs, pick out the pieces of rib. With the help of mesh, separate out the fat. Add back any liquid if extracted.
  2. In another bowl, add water and corn starch. Add this to the pot and cook for 10 minutes as the sauce thickens.
  3. Now add the rib pieces. Cover them nicely with the sauce and cover the lid of the pot to cook for another 10 minutes. Stir occasionally, and then serve alongside noodles or rice.

TIPS

  • You can also use apple juice instead of red wine.
  • While cooking, make sure you brown the ribs in parts, i.e. batches small in size, and not crowd the pan. Also, use extra oil if needed.

WARNING

40 minutes is not a strict limit, cook the meat until it begins to fall off. Taking them out early might ruin the delicacy.

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