Melt-in-Your-Mouth Pressure Cooker Beef Ribs
These incredibly tender beef ribs are cooked entirely without added water — the onions do all the work, releasing their natural juices to create a rich, flavourful broth right in the pot. A simple, budget-friendly recipe that delivers fall-off-the-bone results in just one hour. Perfect for a satisfying family dinner with minimal prep.
🛒 Ingredients
6 servings
- 1 kg (2.2 lbs) beef short ribs, cut into pieces
- 4 beef bouillon cubes, crumbled
- 1 kg (2.2 lbs) yellow onions, peeled and separated into layers
- Fresh flat-leaf parsley, chopped (to serve)
- Fresh chives, chopped (to serve)
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Directions
- 1
Cut the beef ribs into even pieces. Crumble the bouillon cubes over the meat and set aside.
- 2
Peel the onions, quarter them, and separate the layers into individual petals.
- 3
Layer the pressure cooker: start with a bed of onion petals, add the beef pieces, scatter the crumbled bouillon over the meat, then top with the remaining onions.
- 4
Seal the pressure cooker lid tightly. Do not add any water — the onions will release enough moisture during cooking.
- 5
Bring to pressure over medium-high heat, then reduce to low and cook for exactly 60 minutes.
- 6
Allow the pressure to release naturally before opening. Serve garnished with freshly chopped parsley and chives.
💡 Chef's Tip
The no-water technique is the real secret here — the onions melt down and create an incredibly rich natural gravy. For even deeper flavour, let the ribs rest with the crumbled bouillon for 30 minutes before pressure cooking.
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