You can use any sauce to make these fast and easy BBQ Beef Short Ribs.
Pressure Cooker Short Ribs That Melt In Your Mouth
Servings
4 Servings
Ingredients
- 2 lbs. short ribs
- 1 tablespoon oil
- 3 tablespoons tamari soy sauce
- 2 Tablespoons brown sugar
- 3 tablespoons Honey
- 3 Cloves garlic minced
- 1/4 cup ketchup
- 2 tablespoons minced onion
- 2 tablespoons molasses
- 2 Tablespoons rice vinegar
- 1 teaspoon siracha
Instructions
- 1 In a small bowl, combine all sauce ingredients.2 Heat the oil in the pressure cooker until very hot, then add as many ribs as can fit and brown. Pour off all fat, then stir in the sauce.3 Close the lid and bring to pressure. Cook for the suggested 15 minutes on high.
The sauce ingredients made enough liquid for us, if you are worried you can always add a bit more water or broth to make sure there is enough liquid.
Thank you. I wasn’t sure so I did add about 1 cup of water. I will try making them again without the water. I had to pressure cook them twice and the short ribs still were not melt in your mouth but it’s either the meat or I didn’t follow the recipe exactly.
No where does it give the amount of liquid or broth in order to pressure cook them. Im frutrated.
Maybe 1 cup
How much sauce do you use if your using a different sauce I’m going to try it tonight
Sorry it didn’t turn out right. I have now used several different pressure cookers and I have found that each one Behaves differently. It sounds like it needed to cook longer to get the meat softer and sauce thicker. It is surprising since yours didn’t have bones but I would try cooking for longer and if you try again and the sauce is still watery the cook for a bit without the cover to allow it to reduce.
I tried this recipe tonight and my short ribs turned out more like the consistency of a pot roast. I did use a boneless short rib. Also the liquid turned out really runny. I was expecting more of a bbq thickness. Any thoughts? I’m new to the Insta Pot. I did let the pressure come down naturally which took another 11 minutes. These turned out ok, just not what I was expecting.
I usually let it come down naturally, but quick release should be fine.
Do you let pressure come down naturally or do a quick release?
ok – thank you!
It is for short ribs, we don’t cook pork.
Is this recipe for beef short ribs or for pork baby back ribs? The recipe says short ribs, but the photo definitely looks like baby back ribs to me. One has a lot more meat than the other, so this would impact cooking time.
Molasses is a thick sugar syrup that adds a lot of flavor to dishes.
what is molasses?
You can use Flanken
Please what are “short ribs” …never heard of it in GB
@Imacook – this page may be useful: http://www.bestrecipes.com.au/article/how-to-adjust-recipes-for-a-slow-cooker-or-pressure-cooker-a882.html
Directions if you don’t have a pressure cooker? Maybe using a slow cooker or regular oven?
I bought a pressure cooker but barely use is it. This definitely makes me want to try using it again!
You have to try it and come back to change your review. Siracha is a chinese hot sauce, you can find it in most kosher stores or Asian markets. You can make it with a regular hot sauce if you prefer.
i didnt try at home. What is siracha