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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.
Course Main Course
Cuisine Mexican
Servings 4 Servings



  • 2 1/2 pounds Beef Short ribs Bone-In
  • salt
  • pepper
  • 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.