Pressure Cooker Ribs

One of the best meals that you can make is short ribs that are braised to become very tender.

Short ribs are delicious because they usually have a lot of fat and the concern of many people is how to get rid of the fat.

By using a pressure cooker, the collagen inside the bones will also end up in the soup. When it comes to the issue of fat, the best way to get rid of most it is to put the ribs in a refrigerator overnight. It will then be easy for you to remove it and the shortened time of cooking them in a pressure cooker is handy.

Pressure Cooker Ribs in Chinese Style

This pressure cooker ribs recipe will guide you in making super tender ribs that the whole family will enjoy. The equipment that you need is the 6 quart pressure cooker

The ingredients required to make the ribs include

3 pound boneless beef short ribs
1 cup apple cider
1/4 cup apple cider vinergar
1 tbsp pickled ginger
1 glove garlic crushed
2 tbsp tomato paste
2 tbsp soy sauce
1/4 cup bottled hoisin sauce
1/4 cup bottled chinese plum sauce
1 tbsp honey
1 tbsp chinese 5 spice powder

Mix chinese 5 spice powder, salt, pepper, hoisin sauce and plum sauce. and brush it on the ribs evenly with thick coating. and cut the ribs into pieces

Put cider, vinegar, ginger, garlic in the pressure cooker, heat to medium, add the ribs and close the lid.

When the high pressure achieved turn the temperature into low and set the timer for 20 minutes

After 20 minutes, follow the manufacture's instructions to release pressure. Remove the ribs. Put them on platter and cut into pieces.

Add the tomato paste, soy sauce and honey to the remaining liquid in pressure cooker. set to high and cooking the sauce with open lid for 5 minutes until it become thick

Put the ribs back to sauce in pressure cooker, make sure they coated evenly with the sauce and serve it.

Another tips is you can seasoned the ribs with the ingredients first and put them in refrigerator. And take it out when you're ready to cook

Using pressure cooker to cook this sweet and pungent ribs can make the ribs amazingly fall apart tender result. If you need more recipes then you can try to look at Wolfgang Puck makes it easy. Wolgang Puck is a great creator of some restaurants and also has his own line of cooking cookware, Wolfgang puck pressure cooker

Pressure Cooker Ribs In Natural Gravy

This pressure cooker ribs recipe is sure to be as quick and delicious as other short ribs recipe. Plus, pressure cooker ribs aren’t as messy to prepare as short ribs using other cooking methods are.

To start this recipe, you need to gather the following ingredients:

3 tablespoons of prepared mustard
3 pieces of 3-½ pounds of beef short ribs about 2 ½ inches thick, excess fat removed if desired
1/3 cup all purpose flour
¼ cup olive oil
4 sliced leeks (white part only)
1/3 cup of chopped parsley
1 cup of crushed canned tomatoes
1 ½ cups of beef broth
¼ cup sherry
1 tablespoon of brown sugar
1 ½ teaspoons of salt
½ teaspoon of pepper
1 teaspoon of dried tarragon
6 carrots cut into 2 inch pieces
6 peeled medium potatoes, cut into ½ inch slices
¼ cup of sour cream
¼ cup of room temperature butter
1 ½ tablespoons of potato starch or flour

Begin by brushing mustard on the surface of the ribs. Then, place the all purpose flour into a shallow dish and coat the ribs with it, removing excess flour.

Next, in the pressure cooker, heat the oil and add the ribs and sauté them in the hot oil, turning them to brown on all sides. Remove the ribs and set aside once they have all been browned.

Next, add the sliced leeks and parsley and sauté them in the hot oil for 2 minutes. Then, stir in the tomatoes, beef broth, sherry, brown sugar, salt, pepper, and tarragon. Then, add the ribs to the mixture and secure the lid on the cooker.

Over high heat, develop the steam to high pressure, Reduce the heat to maintain pressure and heat the ribs and mixture for 18 minutes. Release the pressure afterwards and remove the lid.

Next, add the carrots, and potatoes to the rib mixture. Secure the lid once again and over high heat, develop steam to high pressure. Reduce the heat and maintain the pressure and cook for another 6 minutes. Release all the pressure and remove the lid afterwards.

Transfer the ribs and vegetables to a serving platter. Then, combine the sour cream, butter, and potato starch (or flour) and blend until smooth. Slowly add the mixture to the cooking liquid, stirring and cooking over medium heat for 1 minute.

Finally, spoon the sauce over the ribs and vegetables and serve while the food and sauce are hot.

Note that to remove the excess fat, drain the meat through a colander after the first 18 minutes of cooking. Put the juices into the freezer for 20 minutes. Fat will rise on its own onto the surface. Skim the fat off the top and return the juices and meat to the pressure cooker and continue to cook the food until it is completely done.

For more recipes you can look at "The pressure cooker cookbook" by Toula Patsalis