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RECIPE
15 INGREDIENTS9 STEPS2hr

Pressure Cooker Beef Short Ribs

Are you looking for a short rib recipe that you can make in a electric pressure cooker? This is recipe for you!
Pressure Cooker Beef Short Ribs Recipe | SideChef
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Are you looking for a short rib recipe that you can make in a electric pressure cooker? This is recipe for you!
Cooking with Tovia
Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
http://cheftovia.blogspot.com/
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Cooking with Tovia
Learn to cook with Chef Tovia Gartenberg! You’ll find an assortment of recipes such as how to make Southern Fried Chicken to Gluten-Free Macaroni and Cheese!
http://cheftovia.blogspot.com/
2hr
Total Time
1hr 5min
Active Time
$5.15
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
2.5 lb
Beef Short Ribs
1/2 Tbsp
1 Tbsp
Garlic Powder
2 1/2 Tbsp
1 cup
Beef Stock
1/4 cup
Balsamic Vinegar
1
Onion
roughly chopped
2
roughly chopped
1
Large  Portabella Mushroom Cap
roughly chopped
2/3 cup
Tomato Paste
3 Tbsp
3 Tbsp
Water
to taste
Salt and Pepper
to taste
for garnish
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Nutrition Per Serving

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CALORIES
882
FAT
62.9 g
PROTEIN
52.7 g
CARBS
27.0 g

Cooking Instructions

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Step 1
Season all sides of the Beef Short Ribs (2.5 lb) with Kosher Salt (1/2 Tbsp) , Ground Black Pepper (1/2 Tbsp) and Garlic Powder (1 Tbsp) .
Step 2
Set your pressure cooker to sauté and 375 degrees F (190 degrees C) if your unit can adjust the temperature. Add Olive Oil (2 1/2 Tbsp) and sear all sides of the short ribs until golden brown. Remove ribs and set aside.
Step 3
Add Balsamic Vinegar (1/4 cup) and Beef Stock (1 cup) to the pot and deglaze by whisking up the brown bits from the bottom.
Step 4
Add ribs, chopped Onion (1) , chopped Carrots (2) , Portabella Mushroom Cap (1) , and Tomato Paste (2/3 cup) . Stir until tomato paste has dissolved.
Step 5
Return the short ribs to the pressure cooker and pressure cook on the meat function for 30 to 40 minutes.
Step 6
Allow short ribs to sit for 15 minutes before doing a pressure release. This prevents the final outcome of the short ribs from becoming tough.
Step 7
Combin the Corn Starch (3 Tbsp) and Water (3 Tbsp) and whisk until there are no lumps.
Step 8
Remove the ribs and skim any fat from the top of the liquid in the pot. Set the pressure cooker to saute, bring the liquid to a boil, then stir in cornstarch and water mixture. Taste for Salt and Pepper (to taste) and return the short ribs. Cook on low sauté heat for 5 minutes.
Step 9
Garnish with Fresh Parsley (to taste) . Serve with egg noodles, rice or mashed potatoes.
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Nutrition Per Serving
Calories
882
% Daily Value*
Fat
62.9 g
81%
Saturated Fat
24.4 g
122%
Trans Fat
3.2 g
--
Cholesterol
208.1 mg
69%
Carbohydrates
27.0 g
10%
Fiber
3.8 g
14%
Sugars
11.6 g
--
Protein
52.7 g
105%
Sodium
1655.3 mg
72%
Vitamin D
0.3 µg
2%
Calcium
60.9 mg
5%
Iron
7.1 mg
39%
Potassium
1010.0 mg
21%
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