Pressure Cooker Beer-Braised Short Ribs

Rated 5.0 based on 9 customer reviews
Pressure Cooker Beer-Braised Short Ribs
Pressure Cooker Beer-Braised Short Ribs

Ingredients

  • 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

Appliances

For best results, we recommend using:

Directions

  1. Season short ribs with paprika, oregano, cayenne pepper, salt, and pepper.
  2. Heat oil in pressure cooker set to Sauté.
  3. Cook short ribs in hot oil until browned, about 3 minutes per side; transfer to a plate.
  4. Cook and stir onion and garlic in the oil remaining in the pot until softened, about 2 minutes.
  5. 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.
  6. Press Cancel.
  7. Stir beef broth, soy sauce, and bell pepper with the onion mixture. Lay short ribs into the liquid in a single layer.
  8. Lock pressure cooker lid in place and set steam vent to Sealing.
  9. Select Meat/Stew and cook for 40 minutes on High pressure.
  10. Once the cooking cycle has completed, allow pressure to release naturally.
  11. Transfer ribs to plates; top with onions and peppers. Drizzle pan juices over the meat and vegetables to serve.
Mealthy Tip

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!

Nutrition Facts

Per Serving: 813 calories; 55g fat; 10.8g carbohydrates; 60g protein; 227mg cholesterol; 605mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 813 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 23g 115%
Trans Fat 3.3g
Polyunsaturated Fat 3.3g
Monounsaturated Fat 28.2g
Cholesterol 227mg 76%
Sodium 605mg 25%
Total Carbohydrate 10.8g 4%
Dietary Fiber 1g 5%
Sugars 1.8g
Protein 60g
Vitamin A 12% Vitamin C 38%
Calcium 5% Iron 38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(9 Reviews)

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What others are saying

Image of Katie Hason

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.

Image of Sam Dalton

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.

Image of Hector Jonass

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.

Image of Garcia B

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.

Image of Blakely James

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.

Image of Donna Cerny

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.

Image of Angela Froning

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.

Image of Chris Conlon

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.

Image of Michelle Fascia Nyhuis

Michelle Fascia Nyhuis says:

Delicious! Perfect with mashed potatoes and green beans.