Pressure Cooker Beef Ribs with Tuscan Sausage
A hearty one-pot recipe that brings together smoky bacon, flavorful Tuscan sausages, and melt-off-the-bone beef ribs. The pressure cooker does all the hard work, delivering a rich, tender dish in just 40 minutes. Great for a fuss-free weeknight dinner!
🛒 Ingredients
6 servings
- 1.5 kg beef ribs (lean cuts preferred)
- 2 large onions
- 200 g smoked bacon lardons
- 8 Tuscan sausages
🛍️ Recommended tools
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Directions
- 1
Peel the onions and slice into thick rounds. Spread evenly across the bottom of the pressure cooker.
- 2
Layer the smoked bacon over the onions to create a flavorful base.
- 3
Arrange the first half of the beef ribs bone-side down on top of the bacon.
- 4
Nestle the Tuscan sausages between the rib pieces so their flavors infuse during cooking.
- 5
Top with the remaining beef ribs, bone-side down, to seal in all the juices.
- 6
Secure the lid, place over medium heat and wait for pressure to build. Cook for 40 minutes once pressure is reached.
- 7
Carefully release the pressure, open the lid and serve immediately with the natural cooking juices.
💡 Chef's Tip
No need to add water — the onions and meat release plenty of moisture on their own. For even more depth of flavor, let the dish rest for 5 minutes before serving.
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