This recipe, as many of my recipes on my blog, are inspired by Mom’s recipes. The only difference is that I have come to embrace the whole idea of cooking in my little pressure cooker. I am to the point where I am quite comfortable using it, but I always go through a safety check before it goes onto the stove top. This particular recipe reminds me very much of a dish Mom used to prepare called Carnitas de Res Al Vapor (Beef Carnitas). She basically would take the beef short ribs with simple seasonings and steam them in water, tightly covered on the stove top. After the water evaporated, the beef would begin to brown and caramelize in it’s own fat until crispy on some sides. They were the best tacos ever! And her salsa of choice was typically this super easy and spicy Toasted Chile de Arbol Salsa. It was the only salsa she ever used a tomato canned product for that I can recall. It is delicious and even better the next day! This is a perfect meal for 2-4 people that does not require alot of ingredients. Go to the end of the post to see stove top and oven method for cooking ribs.
Don’t Forget to check out Carnitas de Res Al Vapor. http://pinaenlacocina.com/2016/03/13/carnitas-de-res-al-vaportender-rib-eye-beef-carnitas/
Many people are not willing to try this easy tomato sauce based salsa because they believe that using fresh tomatoes would be better. I do not disagree with that, but the salsa recipe takes me back to my Mom’s kitchen and so when I taste it, it’s the best salsa I have ever had. Feelings of nostalgia and happy family moments shared.
Beef Short Ribs-Pressure Cooker Recipe
I am still learning when it comes to using my pressure cooker for stove top cooking! It's fast! But I have to be careful not to overcook! Check notes for stove top cooking method.
- 2 1/2 pounds Beef Short ribs Bone-In
- garlic powder
- grapeseed oil
- 3 cups beef broth
- 2 tablespoons Maggi sauce or Worcestershire
- 2 bay leaves
- 1 large onion sliced
- 3 cloves garlic
- salt and pepper to taste
- Season the ribs generously with salt, pepper and garlic powder on all sides, set aside.
- Preheat 3-4 tablespoons of oil to medium heat for a few minutes.
- At the same time, to a 5 quart pressure cooker, add the beef broth, Maggi sauce, bay leaves, onion, garlic, salt and pepper. Heat to medium/low.
- When oil is hot, sear the ribs until brown on all sides. Transfer to the pressure cooker. Secure and lock the lid.
- Heat on high until safety valve locks and pressure release valve begins to rotate steadily.
Reduce heat to medium low and set your timer for 35 minutes.
After 35 minutes, carefully remove pressure cooker from the heat. Once safety valve unlocks, remove lid from pressure cooker. Leave the ribs whole or remove excess fat and shred for tacos. Serve ribs with salsa, avocado and warm tortillas.
Stove Top or Oven Method: Follow directions for seasoning and searing the ribs. Add broth and aromatics to a dutch oven-style pot. Place browned beef ribs in. Cover and cook at a steady simmer for 2 1/2 to 3 hours or until meat is falling off the bone. For oven method, braise in a preheated 350 degree oven for 2 1/2-3 hours.
Guess it was around Christmas, lol! The plate! Serve tacos with a simple Pico de Gallo Salsa and a serrano or jalapeño hot sauce.
Pico de Gallo
Serrano Hot Sauce
Tips- Strain the broth remaining in the cooker. Cover and chill overnight. Next day, skim the fat off of the top. This will make a great addition to soups, guisados and sopa dishes.
Toasted Chile de Arbol Salsa
Click onto the picture above to see full recipe for Toasted Chile de Arbol Salsa on site.