Mississippi-Style Short Ribs

By: From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Mississippi-Style Short Ribs
cuisine icon Cuisine
American, Modern
cuisine icon Course
Dinner, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Max Pressure Cook, Pressure Cook
cuisine icon 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."]
cuisine icon Keywords
30-60 min, 6-8 servings, american, beef broth, butter, contributed, cook 45 min, dinner, dried sage, easy, frozen bone‑in beef short ribs, frozen chopped onion, ground allspice, ground cinnamon, main course, max pressure cook, modern, pepperoncini, prep 15 min, pressure cook, worcestershire sauce

prep icon Prep Time
15 min
cook icon Cook Time
45 min

serving icon Servings
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
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.
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