Instant Pot Beef Ribs

Name: Instant Pot Beef Ribs
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 servings
Ingredients: 2 tablespoons canola oil; 4 pounds bone-in beef short ribs, trimmed; 1 large sweet onion, halved and sliced; 1/2 cup water; 1 bottle (12 ounces) chili sauce; 3/4 cup plum preserves or preserves of your choice; 2 tablespoons packed brown sugar; 2 tablespoons red wine vinegar; 2 tablespoons Worcestershire sauce; 2 tablespoons Dijon mustard; 1/4 teaspoon ground cloves

Total Time Prep: 15 min. Cook: 45 min. + releasing

Yield 8 servings

Test Kitchen Approved

Instant Pot beef ribs are simmered in a sweet and tangy barbecue sauce, making them perfect for a picnic or family dinner.

Ingredients

2 tablespoons canola oil
4 pounds bone-in beef short ribs, trimmed
1 large sweet onion, halved and sliced
1/2 cup water
1 bottle (12 ounces) chili sauce
3/4 cup plum preserves or preserves of your choice
2 tablespoons packed brown sugar
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1/4 teaspoon ground cloves

Directions

Select saute or browning setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. Brown ribs in batches, adding additional oil as needed. Remove ribs. Brown onions. Add ribs back to the pressure cooker. Add water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
In a small saucepan, combine the remaining ingredients; cook and stir over medium heat until heated through. Remove ribs from pressure cooker; discard cooking juices. Return ribs to pressure cooker. Pour sauce over top. Lock lid; close pressure-release valve. Adjust to pressure-cook on low for 5 minutes. Allow pressure to naturally release for 5 minutes and then quick-release any remaining pressure. Serve ribs with sauce.

Nutrition Facts

1 serving: 359 calories, 14g fat (5g saturated fat), 55mg cholesterol, 860mg sodium, 40g carbohydrate (33g sugars, 0 fiber), 18g protein.

These tender, tangy ribs taste slow-cooked but are a cinch to make. They’re great for picnics as well as a family dinner.—Erin Glass, White Hall, Maryland

Recipe Creator