How Long To Pressure Cook Beef Short Ribs

ByLily

Beef short ribs need enough pressure cooking time to break down connective tissue without falling apart completely. If you are wondering how long to pressure cook beef short ribs, the answer usually falls between 35 and 50 minutes under high pressure. The exact time depends on the size of the ribs, whether they are bone-in or boneless, and how tender you want them.

This guide gives you clear times, temps, and steps so you get fall-off-the-bone results every time.

How Long To Pressure Cook Beef Short Ribs

Most recipes call for 35 to 45 minutes at high pressure for bone-in short ribs. Boneless ribs cook faster, around 25 to 35 minutes. After cooking, you need a natural release of 10 to 15 minutes. This resting period lets the meat finish tenderizing and keeps the juices inside.

Here is a quick reference chart:

  • Bone-in short ribs, 2 to 3 inches thick: 40 to 50 minutes
  • Bone-in short ribs, thinner cut: 35 to 40 minutes
  • Boneless short ribs: 25 to 35 minutes
  • Frozen short ribs: add 10 to 15 minutes
  • Natural release: 10 to 15 minutes, then quick release

If you cook them too long, the meat will shred apart and become stringy. If you undercook them, they will be tough and chewy. The sweet spot is when a fork slides in with little resistance but the meat still holds its shape.

Why Short Ribs Need Pressure Cooking

Short ribs come from the chuck and plate areas of the cow. These muscles get a lot of exercise, so they are full of tough connective tissue called collagen. Slow cooking breaks that collagen down into gelatin, which makes the meat tender and rich.

A pressure cooker speeds up this process. The high heat and steam pressure break down collagen in a fraction of the time. What takes 3 hours in a Dutch oven takes about 40 minutes in a pressure cooker.

Factors That Change Cooking Time

No two pots of short ribs cook exactly the same. Keep these factors in mind:

  • Thickness: Thicker ribs need more time. A 2-inch rib cooks faster than a 3-inch one.
  • Bone-in vs boneless: Bones slow down heat transfer, so bone-in ribs take longer.
  • Amount of meat: A crowded pot takes longer to come to pressure and cook evenly.
  • Your altitude: At high altitude, you may need to add 5 to 10 minutes.
  • Desired texture: For slicing, cook less. For shredding, cook more.

Step-By-Step Pressure Cooking Method

Follow these steps for tender, flavorful short ribs.

  1. Pat the ribs dry with paper towels. Season all sides with salt and pepper.
  2. Set your pressure cooker to saute mode. Add a tablespoon of oil.
  3. Brown the ribs in batches, about 3 minutes per side. Set them aside.
  4. Saute chopped onion, garlic, and carrots for 2 minutes.
  5. Add a cup of beef broth, a splash of red wine, and a tablespoon of tomato paste. Scrape the bottom of the pot.
  6. Place the ribs back in the pot, bone side down. Do not stack them too high.
  7. Lock the lid and set the valve to sealing. Cook on high pressure for 40 minutes.
  8. Let the pressure release naturally for 10 to 15 minutes. Then turn the valve to venting.
  9. Check the meat with a fork. If it is still tough, cook for 5 more minutes.
  10. Remove the ribs and skim the fat from the sauce. Serve with the sauce poured over the top.

Common Mistakes To Avoid

Even good cooks run into problems with short ribs. Here are the mistakes that ruin the dish.

  • Not browning the meat first. This step adds deep flavor you cannot get otherwise.
  • Skipping the natural release. Quick releasing too soon makes the meat tough.
  • Adding too much liquid. Short ribs release their own juices, so 1 cup is plenty.
  • Overcrowding the pot. The ribs need space for the steam to circulate.
  • Forgetting to deglaze. Burnt bits on the bottom can trigger a burn notice.

How To Tell When They Are Done

Use a fork or a meat thermometer to check doneness. A fork should slide into the meat with slight resistance. The meat should pull away from the bone but not fall off on its own.

If you use a thermometer, look for an internal temp of 200 to 205 degrees Fahrenheit. At this range, the collagen has melted and the meat is tender.

If the meat is still firm, put the lid back on and cook for 5 more minutes. Then do another natural release.

Resting And Serving Tips

Let the ribs rest for 5 minutes after you remove them from the pot. This keeps the juices from running out when you cut them.

Serve short ribs over mashed potatoes, polenta, or egg noodles. Spoon the defatted sauce over the top. A sprinkle of fresh parsley adds color and a bit of brightness.

Leftover short ribs keep in the fridge for up to 4 days. The flavor gets even better the next day. Reheat them gently in a covered pan with a splash of broth.

Quick Recap

For bone-in beef short ribs, cook on high pressure for 40 to 50 minutes. For boneless, use 25 to 35 minutes. Always allow a 10 to 15 minute natural release. Brown the meat first, use just 1 cup of liquid, and check for doneness with a fork.

With these times and steps, your short ribs will come out tender, juicy, and full of flavor. Adjust the time based on thickness and your own pot, and you will get consistent results every time.

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