Beef Ribs in an Electric Pressure Cooker
I just bought the new Crock Pot "Express Crock" multi-cooker as a birthday present to myself (lol), and then ended up buying some beef back ribs on sale for over 50% off at the local market. I decided these would be my first dish in my new toy, cause if I screwed them up at least they were cheap, but in all my looking I haven't seen a recipe exactly like what I've been imagining. So in true Stephie fashion I just had to throw something together on the fly. These are so delicious, tender, and juicy. They were falling off the bone and we cut through the meat with a fork.
Beef Ribs in an Electric Pressure Cooker
I just bought the new Crock Pot "Express Crock" multi-cooker as a birthday present to myself (lol), and then ended up buying some beef back ribs on sale for over 50% off at the local market. I decided these would be my first dish in my new toy, cause if I screwed them up at least they were cheap, but in all my looking I haven't seen a recipe exactly like what I've been imagining. So in true Stephie fashion I just had to throw something together on the fly. These are so delicious, tender, and juicy. They were falling off the bone and we cut through the meat with a fork.
Open in Cookpad AppSteps
- 1
In a medium bowl combine tomatoes, beef stock, marsala, worcestershire sauce, and minced garlic. Set aside. Sprinkle ribs generously with salt, pepper, and onion powder.
- 2
Set cooker to brown/saute. Allow to preheat. When preheated, add 1 tbs olive oil. Brown ribs on each side in batches until all are done.
- 3
Arrange all browned ribs in cooker. Pour sauce mixture evenly over ribs. Place rosemary sprigs on top.
- 4
Lock lid closed, place steam valve into the sealed position. Select meat/stew setting. Ensure pressure is set to high. Set cook timer to 40 minutes.
- 5
When time is up carefully quick release the pressure by using a kitchen utensil to push steam valve to the unsealed position.
- 6
Remove lid when steaming stops. Transfer ribs to a platter (they should be falling off the bone), switch cooker back to brown/saute and thicken sauce with a slurry of cornstarch and water.
- 7
Taste sauce, adjust seasoning if desired. Serve ribs over mashed potatoes or rice, sauce drizzled on top, with a crisp side salad or other tasty veggie. Enjoy!
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