Pressure Cooker Beer-Braised Short Ribs
- 2 pounds beef short ribs
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper
- salt and ground black pepper to taste
- 1 tablespoon canola oil
- 1 small onion, sliced
- 4 cloves garlic, smashed
- 1 cup lager or pilsner beer
- ⅓ cup beef broth
- 1 tablespoon soy sauce
- 1 bell pepper, diced
- Season short ribs with paprika, oregano, cayenne pepper, salt, and pepper.
- Heat oil in pressure cooker set to Sauté.
- Cook short ribs in hot oil until browned, about 3 minutes per side; transfer to a plate.
- Cook and stir onion and garlic in the oil remaining in the pot until softened, about 2 minutes.
- Pour beer into the pan to deglaze, scraping browned bits of food from the bottom of the pot with a flat-edged utensil; bring to a simmer and cook until reduced slightly, about 2 minutes.
- Press Cancel.
- Stir beef broth, soy sauce, and bell pepper with the onion mixture. Lay short ribs into the liquid in a single layer.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Meat/Stew and cook for 40 minutes on High pressure.
- Once the cooking cycle has completed, allow pressure to release naturally.
- Transfer ribs to plates; top with onions and peppers. Drizzle pan juices over the meat and vegetables to serve.
Lager or Pilsner beers are ideal for this dish, they tend to be sleek and crisp. The beer you select should be full of flavor, showcasing some earthiness along with that spic, plus some florals and green flavors. Remember never cook with a beer your wouldn't drink!
What others are saying
Katie Hason says:
These beef braised short ribs were so yummy! So many flavors in this dish, from the soy sauce to the broth to the peppers. The meat was also juicy and tender, pressure cooked to perfection.
Sam Dalton says:
This is an incredible, delicious short ribs recipe. I especially liked the cayenne, paprika and oregano flavors. I served them over mashed potatoes. Very impressive.
Hector Jonass says:
The best thing about this recipe is that you have to open a beer and can then finish it while it cooks! Okay, that's not true. The best thing is that the meat comes out tender, well-seasoned, and juicy, but "beer for the cook" is a close second. Butter some crusty bread and use it to sop up the juices. You'll be glad you did.
Garcia B says:
I used a lager beer, which was really good, and I served it with mashed potatoes and veggies. This dish had a ton of flavor and really tender meat.
Blakely James says:
We used a pilsner beer and homemade beef broth to cook these short ribs. I always usually prepare it in my dutch oven, but this pressure cooker recipe gets the job done in less time.
Donna Cerny says:
The short ribs cooked down/shrank a lot (bone in) so keep that in mind. The broth also became greasy so should be skimmed/separated. It tasted like an Italian pot roast, but the flavors were very mild. Served it with mashed potatoes, peas, and roasted broccoli/cauliflower mix. It was good, but I’d only make it if short ribs are on sale.
Angela Froning says:
This is my favorite recipe ever. The beer flavor really came through. As another review noted, the beef shrinks down a LOT so you get 2-3 servings out of this. Not as much as you’d think because of the weight - a lot of that is bone.
Chris Conlon says:
Fantastic. I doubled the recipe and it was still below the limit on the pot. I used a nice amber beer and it came out great. Super tender.
Michelle Fascia Nyhuis says:
Delicious! Perfect with mashed potatoes and green beans.