Melt-in-Your-Mouth Pressure Cooker Beef Ribs
These beef ribs cook entirely in their own juices inside a pressure cooker — no water needed. The result is incredibly tender, flavourful meat that falls right off the bone. A simple technique that delivers restaurant-worthy results at home in under 40 minutes.
🛒 Ingredients
5 servings
- 1 kg (2.2 lb) whole beef short ribs
- 1 tablespoon coarse sea salt
- 1 large onion, sliced into rings
- 2 garlic cloves, crushed
- 1 teaspoon black pepper
- 1 bay leaf
- Fresh thyme sprigs (optional)
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Directions
- 1
Place the beef ribs into the pressure cooker. Season with coarse salt and black pepper, then add the onion rings, crushed garlic and bay leaf. Do not add any liquid — the moisture from the meat and onions is enough.
- 2
Seal the pressure cooker lid tightly and place over low heat. Once the valve starts hissing, cook for 25 to 30 minutes, adjusting heat to maintain steady pressure.
- 3
Gently shake the pressure cooker every 8 to 10 minutes to prevent sticking and distribute the cooking juices evenly.
- 4
Turn off the heat and allow the pressure to release naturally before opening. Check that the meat is fork-tender, then serve immediately with the pan juices spooned on top.
💡 Chef's Tip
Choose ribs with a visible fat marbling for the best results — the fat renders down and bastes the meat throughout cooking. If the ribs stick slightly to the bottom, a quick deglaze with a splash of beef broth after opening will lift all the flavourful bits.
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