I’m looking for a pressure cooker recipe for beef short ribs. I don’t want barbecue. Thanks?
momkat asked:
I want something that may make a gravy, but is not soup. Hubby doesn’t like barbecue (silly man!) so I need something else…but not too complicated. i don’t have a lot of time. Thanks!
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November 24th, 2008 at 5:23 am
Allrecipes.com is a great source for recipes
November 24th, 2008 at 12:04 pm
I just cover ribs with water in my pressure cooker. Let cook about 30 -45 minutes. Make gravy using a can of beef broth . whisk one cup out of a can of cold broth with 2 tablespoons of corn starch. then pour all broth in sauce pan with medium heat. Bring to boil until thickens (about 5 min’s) . Pour over ribs.
November 27th, 2008 at 9:48 am
sorry had to edit because I saw you wanted recipe for pressure cooker…getting late.. gotta go to bed eyes are playing tricks on me LOL
but if you want good non pressure cooker recipes: Home-Style Short Ribs and Braised Beef Short Ribs and more rib recipes:
November 30th, 2008 at 11:42 am
I followed these recipes from Better Homes and Gardens for slow cooker. They work and tastes pretty good.
Short Ribs with Leeks
Makes 6 servings
Prep: 30 minutes
Cook: Low 7 to 8 hours, High 3-1/2 to 4 hours; plus 10 minutes
Ingredients
8 ounces fresh mushrooms, halved
4 medium carrots, cut into 1-inch pieces
4 medium leeks, cut into 1-inch slices
2 pounds boneless beef short ribs
2 teaspoons finely shredded lemon peel
1/2 teaspoon black pepper
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
3/4 cup beef broth
1/3 cup dairy sour cream
1 tablespoon all-purpose flour
Directions
1. Place mushrooms, carrots, and leeks in a 3-1/2- or 4-quart slow cooker. Place beef over vegetables. Sprinkle with lemon peel, pepper, rosemary, thyme, and salt. Add broth.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
3. Use a slotted spoon to transfer meat and vegetables to serving dish. Cover with foil to keep warm. Skim fat from remaining cooking liquid. Measure 1 cup cooking liquid. Place in a small saucepan. In a small bowl stir together sour cream and flour. Stir into cooking liquid using a whisk. Cook and stir over medium heat until slightly thickened and bubbly; cook and stir for 1 minute more. Ladle sauce over meat and vegetables. Makes 6 servings.
Nutrition facts per serving:
calories: 173
total fat: 8g
saturated fat: 4g
cholesterol: 33mg
sodium: 252mg
carbohydrate: 10g
fiber: 2g
protein: 15g
vitamin C: 10%
calcium: 5%
iron: 12%
Short Ribs with Horseradish Sauce
Makes 6 servings
Prep: 25 minutes
Cook: Low 9 to 10 hours, High 4-1/2 to 5 hours
Ingredients
3 large carrots, cut into 1-inch pieces
2 medium onions, cut into wedges
3 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces
1/2 cup dry red wine
1/4 cup beef broth
2 tablespoons Dijon-style mustard
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/4 teaspoon black pepper
1 bay leaf
1 recipe Horseradish Sauce (see recipe below)
Directions
1. Place carrots and onions in a 4- to 5-quart slow cooker. Place beef on top of vegetables. In a small bowl stir together wine, broth, mustard, garlic, salt, thyme, and pepper. Add broth mixture and bay leaf to cooker.
2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
3. Use a slotted spoon to transfer ribs and vegetables to a serving dish, reserving cooking liquid. Discard bay leaf. Skim fat from liquid. Pour some of the cooking liquid over ribs to moisten. Serve with Horseradish Sauce. Makes 6 servings.
Horseradish Sauce: In a small bowl, combine one 8-ounce container light dairy sour cream, 2 to 3 tablespoons prepared horseradish, and 1/8 teaspoon salt. Cover and chill until ready to serve.
Nutrition facts per serving:
calories: 499
total fat: 27g
saturated fat: 13g
monounsaturated fat: 10g
polyunsaturated fat: 1g
cholesterol: 120mg
sodium: 617mg
carbohydrate: 10g
total sugar: 3g
fiber: 2g
protein: 47g
vitamin C: 11%
calcium: 10%
iron: 25%
December 3rd, 2008 at 1:35 pm
2 # Beef Short Ribs
1/2 cup flour
1 1/2 tsp. salt
1/4 tsp pepper
3 TBsp Fat
2 TBsp. Horseradish
1 cup water
4 carrots
4 onions
1 1/2 cups cooked green beans
serves 4 in a 4 qt. cooker or double for 6-8 qt.
Combine flour, salt and pepper
Roll meat in seasoned flour
Brown meat in fat and pour off excess fat.
Add horseradish and water.
Cover and set control at 10 and cook 35 minutes after control jiggles
cool normally for 5 minutes and place under the faucet
Add carrots and onions
over and set control at 10 for 10 minutes after control jiggles
cool cooker instantly and add hot green beans
for gravy mix 2 TBSP. Flour with 1/3 cup water and gradually add to the stock in the cooker cooking on medium heat and stirring until smooth and thickened