Instant Pot Beef Ribs
Pressure cooker short ribs are perfect when you want an easy recipe that's sure to impress dinner guests. (They'll never believe you weren't in the kitchen all day!) These short ribs are so simple yet so irresistibly delicious; you may start treating yourself to pressure cooker beef ribs regularly.
Servings: 6
Calories: 408.87kcal
Equipment
- Trivet
Ingredients
- 1 tablespoon smoked paprika
- 2 ½ teaspoons sea salt
- 1 teaspoon garlic powder
- 1 teaspoon fresh ground black pepper
- ½ teaspoon mustard powder
- 4 pounds bone-in English style beef short ribs
- ¾ cup beef broth
- ½ cup red wine
- ¾ teaspoon xanthan gum
Instructions
- In a small bowl, combine the smoked paprika, sea salt, garlic powder, fresh ground black paper, and mustard powder. Sprinkle over the short ribs. Allow them to sit at room temperature for 1 hour or refrigerate overnight.
- Place the trivet in the bottom of the Instant Pot. Add the broth and red wine.
- Arrange the beef ribs on top of the trivet. Lock the lid in place and select high pressure. Cook for 45 minutes, and allow the pressure to release naturally.
- Carefully remove the ribs from the pot.
- Select high sauté and bring the liquid to a boil. Stir in xanthan gum and cook until the sauce thickens about 5 minutes.
Slow Cooker Instructions
- Follow the instructions above, omitting the trivet. Cook in your slow cooker over low heat for 8 to 12 hours.
- To make the sauce, transfer the liquid from the slow cooker to a pot, then bring it to a boil on the stovetop.
- Stir in the xanthan gum and continue cooking until the sauce thickens, about 5 minutes.
Nutrition
Calories: 408.87kcal | Carbohydrates: 2.08g | Protein: 42.73g | Fat: 22.79g | Saturated Fat: 9.63g | Cholesterol: 130.24mg | Sodium: 1236.85mg | Potassium: 869.3mg | Fiber: 0.85g | Sugar: 0.27g | Vitamin A: 576.91IU | Vitamin C: 0.03mg | Calcium: 26.65mg | Iron: 5.24mg