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As I write this post, my wife and I are visiting friends, essentially, in the OUTER BANKS of North Carolina. I woke up this morning and took their golden retriever for a walk along the beach. Pure HEAVEN! But back to my post about these Pressure Cooker Beef Ribs. The inspiration is my pressure cooker but I have to admit the inspiration of the walk along the beach will stay with me a lot longer.
Pressure Cooker Beef Ribs from Feed Your Soul Too
I named my blog Feed Your Soul Too because of my love of food and spirituality. And life’s experiences are what ultimately feeds our souls if we stop, breathe and appreciate the moment we are in. If I weave this thought back to the blog, the experience that feeds me the most about what I do is the creation of the dish from the seed level of what am I going to make. The pressure cooker enables me to think of totally different types of recipes than my other tools in the kitchen. Generally, the ideas for the pressure cooker go to tougher cuts of meats that need to be cooked low and slow.
The recipe for these Pressure Cooker Beef Ribs is pretty straightforward. If you begin with a good cut of meat, you do not need to do too much to it. You simply want to bring out the full flavor of the beef. The ribs are spiced with salt and pepper. The rest of the flavor comes from the cooking process using vegetables and vegetable stock.
The cast of characters.
Ingredients
The spiced beef ribs.
The Spiced Beef Ribs
The carrots and red onions at the base of the basin of the pressure cooker.
Carrots & Red Onion in Basin
Pressure Cooker Beef Ribs plated.
Pressure Cooker Beef Ribs plated
Pressure Cooker Beef Ribs
Pressure Cooker Beef Ribs are easy to make, do not need a lot of ingredients. The pressure cooker tenderizes the beef bringing out its natural flavor.
Ingredients
- 3 - 4 Lbs Beef Ribs
- 4 cups Chicken or Vegetable Stock
- 4 Stalks Celery rough chop
- 1 Whole Red Onion
- 2 - 3 tsp Salt
- 2 - 3 tsp Black Pepper
- 2 tsp vegetable oil
Instructions
-
Spice the ribs with the salt and pepper.
Heat the oil and add the celery and onion and saute until softened - 5 minutes.
Add the stock and ribs and set the pressure cooker on high. Set timer for 60 minutes.
Let cool for 3 - 5 minutes.
Serve and enjoy!
Question… actually two: you talk about carrots in the article but the recipe calls only for celery and a whole red onion? Which is correct, and how many carrots? And is the onion really left whole or should it be chopped?
Thanks for stopping by and helping me correct the recipe. I used half a bag of small carrots (but you can use as many as you like). I quartered the onions. Since it is going in the pressure cooker, you can use as much as you can fit in your pressure cooker. Let me know how it turns out.
Thank you so much for responding so quickly. I will keep you posted but may have to wait until I try it again as I had it in the Instant Pot before I realized the error (!) although I had already cut the onion in half before I double checked and realized it said “whole”!