Break out the pressure cooker for our Speedy Short Rib Recipe. Ready in seventy minutes, this short rib recipe is ideal if you want great taste in a hurry.
What You Need
Original recipe yields 6 servings
3 lb. beef short ribs
1 small onion, chopped
3/4 lb. fresh mushrooms, quartered
1/2 cup A.1. Original Sauce
4 dried pasilla chiles, stemmed, seeded and torn
2 cans (15 oz. each) pinto beans, undrained
1 can (14.5 oz.) diced tomatoes, undrained
2 Tbsp. chopped fresh parsley
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Let's Make It
Cook ribs in pressure cooker on medium-high heat 4 min. on each side or until browned on both sides. Remove ribs from cooker; cover to keep warm. Add onions and mushrooms to cooker; cook and stir 5 min.
Blend A. 1. and chiles in blender until smooth; pour into medium bowl. Add 1 drained can beans, 1 undrained can beans, and tomatoes; mix well.
Add ribs to vegetables in cooker; top with bean mixture. Lock pressure cooker lid in place; cook on medium-high heat until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 30 min. Remove from heat. Let stand 10 min. or until pressure vent drops. Remove regulator, then lid; stir in parsley.
How to Prepare in Saucepan
Prepare as directed, using a large saucepan instead of the pressure cooker. Cook ribs in saucepan, turning occasionally until evenly browned. Remove from pan; set aside. Add onions and mushrooms to pan; cook and stir 5 min. Add ribs and prepared sauce mixed with beans and tomatoes; stir to evenly coat ribs. Bring to boil; cover. Simmer on low heat 1-1/2 hours or until ribs are tender.
Since pressure cookers vary, it is important to follow the directions for your specific appliance.
Serve over hot cooked rice or with hot mashed potatoes.
Keeping it Safe
Do not fill the pressure cooker beyond the top line on the inside of the pot, as food needs room to expand while it cooks.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fiber 9g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.