Description
This Instant Pot Beef Ribs recipe offers tender, flavorful ribs cooked quickly using a pressure cooker. Seasoned with a simple but tasty blend of sea salt, black pepper, and Ancho chili powder, the ribs come out juicy and fall-off-the-bone tender in just 50 minutes. For an optional crispy finish, the ribs can be broiled briefly after pressure cooking for a delicious caramelized crust. Perfect for a satisfying and easy beef meal without the long wait of traditional slow cooking.
Ingredients
Scale
Beef Ribs
- 7 to 8 bones of beef back ribs (about 3 pounds), cut into 2-bone pieces
Seasoning
- 1 teaspoon fine sea salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon Ancho chili powder
For Pressure Cooking
- ½ cup water
Instructions
- Season the ribs: In a small bowl, combine the sea salt, freshly ground black pepper, and Ancho chili powder to create the spice rub. Sprinkle this mixture evenly over both sides of the beef rib pieces, ensuring each piece is well coated to maximize flavor.
- Prepare the Instant Pot: Pour ½ cup of water into the Instant Pot or any electric pressure cooker to generate the steam needed for pressure cooking. Stack the ribs loosely inside the pot with the bone side facing down.
- Pressure cook the ribs: Seal the Instant Pot and cook on high pressure for 25 minutes using the Manual or Pressure Cook setting. After cooking, allow the pressure to release naturally for about 15 minutes until the valve drops. If any pressure remains, perform a quick release before opening the lid.
- Broil the ribs (optional): For a crispy finish, transfer the ribs bone side down onto a rimmed baking sheet. Place them under a preheated broiler on high and cook for about 5 minutes or until the meat starts to crackle and brown. Watch closely to prevent burning. Remove from the broiler and serve immediately.
Notes
- Season ribs well to ensure full flavor.
- Natural pressure release is crucial for tender meat.
- Broiling is optional but adds a delicious crust.
- Be careful when broiling as ribs can burn quickly.
- Use tongs to handle hot ribs after cooking.
- Leftover ribs can be refrigerated for up to 3 days or frozen.
