Chili Lime Instant Pot Short Ribs Recipe | What Great Grandma Ate (2024)

FAQs

Why is my short ribs tough in the Instant Pot? ›

Why are my short ribs tough in the Instant Pot? If beef short ribs are tough, they simply haven't been cooked long enough. If your short ribs aren't completely tender after 45 minutes, simply pop the lid back on and cook at High Pressure for another 5-10 minutes or until tender.

Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.

Heat the grapeseed oil in a large stockpot or Dutch oven over high. Add the short ribs and sear until browned on both sides, 2 minutes per side. Add the beef stock, carrots, celery and green pepper. Turn the heat to low, cover, and cook until the meat is falling off the bone, 2 1/2 hours.

Nothing that a little sauce can't fix, and it does mean you get more of the pork flavor, but they're not as nuanced. And the winner is: The slow cooker, but just by a hair (by a rib?). If you're pressed for time, pressure cooker is the way to go.

How long does it take to braise beef short ribs? The time it takes for the beef to become fall apart tender varies depending on what cooking method you use: Oven – 3 hours at 160C/325F. Stove – 2.5 hours.

Soak them (yes, soak them—it drains the ribs of excess blood) in a very large bowl of cold water for two hours, changing the water after the first hour. Drain the ribs and put them in a large pot or Dutch oven, cover with water, and bring to a boil.

Short ribs that are cooked completely submerged in liquid will come out with a thin, watery sauce, while those cooked in just a thin layer of liquid—enough to provide a moist environment under your Dutch oven's lid—will produce a rich, flavorful sauce.

You will need to brown the short ribs before braising. Using a dutch oven or a sauté pan, add the short ribs on one layer and use medium-high heat to brown them. Sear them on each side and let them get a deep brown. Browning is an art form that can take years of practice.

Braising, which is actually slow simmering (after browning in a bit of oil or butter), brings irresistibly tender and boldly flavored results to this meaty cut of beef. Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them.

Short ribs are shorter and flatter while the back ribs are longer and curved. The other difference is in the amount of meat that is on each type of rib. Short ribs will have less meat because they come from the chuck primal which is a tougher section of the cow.

Why do short ribs taste so good? ›

Since short ribs come from the area between the chuck and rib, they combine characteristics of both cuts. Short ribs get the rich marbling of rib steaks with the deep beefy flavor of chuck roast. In short, they're an indulgent treat for anyone who loves beef and a real “stick to your rib” (haha) comfort food.

To thicken, mix flour and cold water to create a slurry, then slowly whisk into sauce until desired consistency is reached.

Moist, gentle heat and a wet vinegary sauce can save dry ribs.

I always smoke mine bone side down (so the meaty side is facing up), for two reasons. First, I want the smoke to penetrate the bone side too, so each and every bite of the ribs is equally smoky and delicious. Secondly, if you cook them bone side UP, the juices will pool in the concave center of the bones.

Cover and cook on HIGH for 4-5 hours or on LOW for 7-9 hours OR cook until ribs are fall apart tender. Rotate ribs once during cooking so they cook evenly. Cooking time may vary between slow cookers.

Braising beef short ribs: why and how

You end up with a meat and a sauce that are ideally suited to each other and are both incredibly tasty. Braising is an ancient means of cooking tough cuts of meat to tenderize them, and is also quite simple.

Braising, which is actually slow simmering (after browning in a bit of oil or butter), brings irresistibly tender and boldly flavored results to this meaty cut of beef. Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them.

If your ribs are dry, you likely cooked them too hot and fast. Luckily, there are a few things you can do to fix dry and chewy ribs. For next time: Want Great Ribs?

Slow-Cooker Short Ribs Tips

Braise short ribs for six to eight hours in a slow cooker set on low. Don't try to speed up the cooking process. Short ribs can become tough and chewy if they're cooked too quickly.