Bring a little Texan BBQ into your kitchen with these succulent Instant Pot beef short ribs smothered in smokey tomato sauce. Serve with a side of greens, rice, mash, or sweet potatoes.
Course Main
Cuisine American
Keyword BBQ, Dinner Recipes, Ribs, Short Ribs, Texan
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 2
Calories 495kcal
Ingredients
8oz.short ribs(227 g)
Sea salt and pepper
3teaspoonolive oilavocado oil or lard (15 ml)
1largeonionsliced into rings
½cupketchup(118 ml)
½cupcrushed tomatoes(118 ml)
¼cuplocal honey(60 ml)
½teaspoononion powder
1teaspoonliquid smoke(5 ml)
½teaspoongarlic powder
½teaspoonsea salt
1teaspoonWorcestershire sauceoptional (5 ml)
Fresh thymeoptional
To serve: Potato Salad & Steamed Greensrecipes in the cookbook
Instructions
First season your short ribs with sea salt and pepper. Drizzle the cooking oil into the stainless steel bowl and press the Sauté button. After the oil heats - around a minute or so - transfer the seasoned ribs and onions into the oil. Cook the ribs on each side for about 3 minutes.
Combine the ketchup, tomatoes, honey, onion powder, liquid smoke, garlic powder, sea salt and Worcestershire sauce in a bowl and stir. Now pour the sauce over the ribs, secure the lid and close the pressure valve. Press the Manual button, and set the time or press then the “-” button until the display reads 28 minutes. Allow the cooking cycle to complete. Quick release the pressure valve and remove the lid once safe to do so.
Remove the ribs from the sauce, which will become quite oily. Ladle off as much of the fat as you wish to before reducing the BBQ sauce. It’s okay to leave a little fat. Now press the Sauté button once more and allow the sauce to simmer for about 10 minutes. As it reduces, the onions and sauce could potentially stick to the bottom of the stainless steel bowl, so use a spoon to shift the contents if this begins to happen. Once the sauce has reached your desired texture and thickness, spoon it on top of the ribs and serve. Garnish with fresh thyme if desired.
This dish is great paired with a potato salad and steamed greens with bacon, both of which can be found in the cookbook.