Garlic-Studded Pressure Cooker Beef Ribs
Whole bone-in beef ribs infused with garlic slivers and aromatic herbs, slow-cooked under pressure without any added fat. The meat falls effortlessly off the bone, revealing a rich, smoky depth of flavor that tastes like it simmered all day. A surprisingly simple recipe that never fails to impress.
🛒 Ingredients
8 servings
- 4.4 lbs (2 kg) whole beef ribs, bone-in
- 8 garlic cloves, thinly sliced
- 3 heaping tablespoons seasoned barbecue salt
- 2 bay leaves
- 1 sprig fresh thyme
- Freshly cracked black pepper, to taste
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Directions
- 1
Using a small sharp knife, insert garlic slices deep between each rib bone, distributing them evenly across the entire rack.
- 2
Place the ribs in the pressure cooker and season generously with the barbecue salt, bay leaves, thyme, and cracked pepper.
- 3
Do not add any oil or liquid — the meat will release plenty of its own juices during cooking.
- 4
Seal the lid and cook over low heat for 35 to 45 minutes once full pressure is reached.
- 5
Allow the pressure to release naturally before opening. The ribs will be fall-off-the-bone tender with an incredible depth of flavor.
💡 Chef's Tip
For even richer flavor, stud the ribs with garlic and rub with salt the night before, then refrigerate overnight before cooking.
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