Mississippi-Style Short Ribs


  • 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
  • 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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