Tender Pressure Cooker Beef Ribs
Fall-off-the-bone beef ribs made easy in the pressure cooker. Seared until golden, then braised with onions and broth for a deeply flavorful, comforting meal. Perfect served over fluffy white rice for a satisfying family dinner.
🛒 Ingredients
10 servings
- 1 kg beef ribs (back ribs and short ribs)
- 2 onions (one finely diced, one sliced into rings)
- 3 garlic cloves, crushed
- 1 beef bouillon cube
- 2 tablespoons neutral oil
- Water to halfway up the meat
- Salt and black pepper to taste
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Directions
- 1
Cut the beef ribs into your preferred portion sizes. Heat the oil in the open pressure cooker over high heat.
- 2
Sear the meat on all sides for 8 to 10 minutes until nicely browned and caramelized. Don't rush — this step builds deep flavor.
- 3
Add the diced onion and cook with the meat for 3 minutes, then stir in the crushed garlic.
- 4
Pour in water to halfway up the meat and crumble in the bouillon cube. Seal the pressure cooker and cook under pressure for 25 to 30 minutes.
- 5
Release the pressure and check the liquid. If there's excess, reduce uncovered over high heat for a few minutes.
- 6
Add the onion rings over the meat and let them brown lightly. Serve hot with white rice or mashed potatoes.
💡 Chef's Tip
For extra tender ribs, marinate the meat with garlic, salt, and pepper for 30 minutes before cooking. Key technique: don't move the meat too soon when searing — let it release naturally from the pan for a perfect crust.
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