30-60 min6-8 servingsamerican

Mississippi-Style Short Ribs

By Bruce Weinstein and Mark Scarbrough

6-8 servings

30-60 min

Easy

Recipe Details

Course: Dinner, Main Dishes

Difficulty: Easy

Prep Time: 15 min

Cook Time: 45 min

Total Time: 30-60 min

Cooking Technique: Max Pressure Cook, Pressure Cook

Cuisine: American, American

Yield: 6-8 servings

Ingredients

1 cup beef broth
16 ounce pepperoncini
1/2 cup butter
1/2 cup frozen chopped onion
1/4 cup Worcestershire sauce
1 tsp dried sage
1/2 tsp ground allspice
1/2 tsp ground cinnamon
8 frozen bone‑in beef short ribs

Although Mississippi pot roast in the Instant Pot has become an internet sensation, we’d like to offer this buttery, salty, garlicky braise for frozen short ribs as a tastier version— without all that artificial and chemical junk found in packages of powdered dressing and gravy mixes. You might be surprised that this dish takes only 45 minutes once it comes to pressure. Because the short ribs are frozen and because they sit right in the sauce (cooling it down at first), the pot does take a long time to get up to pressure, as long as 30 minutes. But that’s also cooking time, so the short ribs have a big head start before the pot ever reaches full pressure. You’ll see that the short ribs here are not those super-long ones sometimes sold at supermarkets. If those are all you can find, hand them to the butcher and ask him to cut them down to the right size. (And why are you paying so much for so much bone?)

INSTRUCTIONS

Stir the broth, pepperoncini, butter, onion, Worcestershire sauce, sage, all spice, and cinnamon in an Instant Pot. Add the frozen short ribs in as much of one layer as possible (or with as little overlap as possible). Lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 40 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 45 minutes with the Keep Warm setting off. The valve must be closed.
When the machine has finished cooking, turn it off and let it return to natural pressure for 10 minutes. Then use the quick-release method to get rid of any remaining pressure in the cooker. Unlatch the lid and openthe pot. Serve the short ribs in bowls, with the sauce ladled around them.

Notes

Beyond
• For an 8-quart Instant Pot, you must increase the broth to 1 1/2 cups.
• The sauce is fatty (but flavorful). If it’s too much for you, skim its surface with a flatware spoon before serving— or just let it sop into crusty bread or even mashed potatoes.
• For an even richer sauce, remove the beef and all vegetables, leaving the sauce in the pot. Bring that sauce to a simmer with the SAUTÉ function on HIGH, MORE, or CUSTOM 400°F. Cook, stirring occasionally, until reduced to half its original volume, 6–8 minutes. Then stir in up to 1 cup buttermilk until smooth and bring the sauce
back to a boil. Boil for 2 minutes, then turn off the SAUTÉ function and remove the (hot!) insert from the pot.

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About the chef

Bruce Weinstein and Mark Scarbrough

In this duo, Bruce Weinstein is the chef and Mark Scarbrough, the writer. Together, they’ve published over 35 cookbooks, hit international best-seller lists, won national and international awards, and have been interviewed by the best, from Lester Holt to Barbara Walters. Weinstein also writes knitting books, designs patterns, and teaches knitting workshops. Besides writing their cookbooks, Scarbrough also teaches literature classes; has a podcast called Walking With Dante, where he takes you on journey from hell to paradise; and has written a memoir, BOOKMARKED: HOW THE GREAT WORKS OF WESTERN LITERATURE F*CKED UP MY LIFE.

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