I ended up with 3 lbs and cooked them a total of minutes. They were delicious! Hi Jenny — I like to do a natural release for 10 minutes with most meats. You can appreciate knowing I for one will be serving 15 lbs. Wow — what a great treat for your family. Hope they all loved it and you had a wonderful Christmas Day. This sounds awesome!! I like your comment about making the day before. I have been doing that quite a lot with pressure cooker recipes.
It helps to have food ready when I get home from work so I have been cooking dinner the evening before for quite some time.
I find that when I first started pressure cooking, I underestimated the time it takes to come up to pressure. This sometimes made for a late dinner. Cooking the night before solved this and honestly gives time for the flavors to develop overnight.
I made it just now and it turned out terrific. Read most of the comments so I used brown sugar as I did not have apple juice and used chicken stock instead of the beef stock. I was afraid of burning the ribs or drying it out so I added a half cup of liquid …. I had a lot of liquid after the cooking process. I guess it helped that when the pressure cooker bevel rose and the bell began to dance i am using the old type stove top pressure cooker , I lessened the heat.
Maintaining it just enough for the bell to still be dancing. Thanks for the recipe! Thanks Monette — glad you enjoyed it! Sorry it burned. Just made these and they are great! First time with my new pressure cooker. I followed the recipe exactly and they were unbelievable!!! Thanks for sharing the recipe. I hope the brisket is a hit as well. I added a tablespoon of brown sugar in place of the apple juice none on hand — though I cook pork with it frequently, so why not beef?
Will add it the next time! I wanted d to comment on the lengthy of cooking time. I sell natural-raised, dry-aged beef for a living The short ribs come in many sizes. When people buy them from me I encourage them to buy them all the same size.
Thanks for the great recipes. If I add more meat do I increase the liquids accordingly? I made this recipe tonight and it was delicious!! I cooked the short ribs for about 45 mins in an electric pressure cooker. My husband loved it. Thanks for the great recipe! Thanks Jada! Nice to know ketchup works as well. I made the Bone-in Beef Short Ribs last night and we loved them. However I cooked them only 35 minutes in a stovetop PC.
If not to your liking bring them back to pressure and cook for whatever number of additional minutes seems to make sense to you. I then discarded those solids as I figured that the flavor had cooked out of them by then. However one could add the solids back into the sauce if desired once the fat was separated from the juices. Whatever one does, this recipe is a winner. So glad you thought the recipe is a winner. Deglazing the pan with a little red wine if you have it on hand is a great idea.
Others have said the cook time is too long as well. I adjusted the timing in the recipe. This sounds delicious.. But are you kidding — 90 minutes? Mine was a solid black cinder after 60 minutes. I will try this again and cook under high pressure for 30 minutes. Even a pot roast takes only 40 minutes. Beware cooks of this recipe, only a railroad spike would take 90 minutes at high pressure! Hi Bunne — what type of pressure cooker are you using? Hi Barbara, I use a Fagor Duo.
I kept it on lowest heat while cooking this recipe.. Just enough to maintain pressure. Am I doing something wrong? You may want to do a water test. You should have lost less than 1 ounce. Tried these last night. They only needed 45—50 minutes to be completely off the bone in my Cuisinart CPC Delicious and soft enough for my month old to enjoy.
Hi Rose — so glad you loved the flavor. Fall off the bone tender is just how I like them, although mine did not break in to pieces. But thanks for commenting so that if others like them a little less done, they can cook them less as well.
I cooked 4 large 5-inch ribs and served one person. Oh, wow, do these look fantastic. It sounds like a great pantry staple. The apple juice is ingenious. That must really give these a great sweetness contrast. They look fabulous, and love that they take a fraction of the time to make. Yours look so good. Your email address will not be published. Make better-tasting meals in a fraction of the time with an electric pressure cooker! At Pressure Cooking Today, we post quick, easy, and delicious recipes that your family will ask you to make again and again!
As an Amazon affiliate, and affiliate with other businesses, I earn from qualifying purchases. Jump to Recipe. Continue to Content. Instructions Season ribs generously with salt and pepper. Select Saute to preheat the pressure cooking pot, then add the oil. When oil is hot, brown the ribs in small batches, do not crowd. Remove to a plate. Add bacon to pressure cooking pot and cook until brown and crisp, stirring frequently, about 5 minutes.
Add garlic and cook 1 minute more. Add the red wine to deglaze the pot, scraping up any browned bits stuck on the bottom of the pot. Add Stir in the beef broth, tomato paste. Add the ribs and accumulated juices to pressure cooking pot. Lock lid in place.
Select High Pressure and 40 minutes cook time. When the cook time ends, use a natural pressure release. Carefully remove the lid. Check ribs for doneness. If your ribs are not tender enough for your liking, return the lid and cook at High Pressure for additional time until the meat is fall-off-the-bone tender.
Use at least a 10 minute natural pressure release. When the ribs are cooked, use tongs to remove ribs to a platter and cover with foil to keep warm. Place a mesh strainer over a fat separator and separate the fat and solids from the juices in the pot. Return the strained juices to the cooking pot. In a small bowl, combine cornstarch and water. Add to the juices in the cooking pot. Turn the pressure cooker off. Add the short ribs and stir to coat with the sauce.
Put the lid back on the pressure cooker. Let the ribs rest for about 10 minutes to absorb some of the sauce, stirring occasionally if sauce is still bubbling. Serve over mashed potatoes or noodles. Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon. Barbara Schieving — June 6, Reply. Hannah J Parrish — January 5, Reply. Kasey Hammond — November 16, Reply.
Barbara Schieving — November 17, Reply. Marianna — August 31, Reply. Hello, Thanks for the recipe. Barbara Schieving — August 31, Reply.
Nancy Perez — June 12, Reply. Suggestions for the wine substitute. Orange Juice, Apple cider vinegar? Barbara Schieving — June 12, Reply. Barbara Schieving — February 4, Reply. Marshall Banter — December 28, Reply. Barbara Schieving — December 28, Reply. Elizabeth K.
Barbara Schieving — November 16, Reply. Mark — April 10, Reply. Barbara Schieving — April 10, Reply. Shannon Sailor — March 27, Reply. Barbara Schieving — March 27, Reply. Adriana — October 24, Reply. Barbara Schieving — October 24, Reply.
Julie — March 7, Reply. Barbara Schieving — March 7, Reply. Mary — February 14, Reply. Jewish Sweet Potato Side Dish. Updated 20 hours ago 14 comments. Sauces Butter. Thanksgiving Holidays Main Dish.
Updated 3 days ago 23 comments. November, edition Updated 14 hours ago comments. Quick Links. Plan on 1 pound per person. Pressed for time? Skip precooking and just grill over medium heat until tender the meat will be slightly tougher but still delicious , 25 to 30 minutes.
What they are: Classic Texas fare, these are the same ribs found in a prime rib roast. Beef ribs are large, usually measuring 8 inches. A full rack has 7 to 8 ribs and weighs 3 to 4 pounds. How to prepare them: Grill, covered, over indirect low heat until tender, 4 to 5 hours.
See our directions on cooking with indirect heat. What they are: Sold individually sometimes boneless , these meaty ribs come from the upper loin of a pig.
No wonder they look more like chops than standard ribs. For barbecuing, choose ribs with lots of marbled fat: With precooking, they become extremely tender. Alternately, braise them. Ribs vary in terms of the meat-to-bone ratio. But the cut is different: Flanken are sliced across the bones into thin slabs about 3 ribs wide; short ribs are usually cut between the bones.
How to prepare them: Grill over medium-high heat for 5 to 6 minutes per side.
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