Sweet 'n Tangy Short Ribs

By: Kraft

Sweet 'n Tangy Short Ribs
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["Tip 1
How to Check for Tenderness
Larger pieces of meat may require more time. Short ribs should cooked until tender - a fork should be able to be easily inserted into the meaty portions of the ribs.","Tip 2
Serving Suggestion
Balance this special-occasion entrée with smart side dishes. For example, choose a mixed green salad and hot steamed vegetable."]
cuisine icon Keywords
30-60 min, 6 servings, boneless beef short ribs, chili powder, chopped italian parsley, contributed, cook 40 min, dinner, easy, heinz bbq sauce carolina mustard style, kraft zesty catalina dressing, modern, onion, ore-ida steam n' mash cut russet potatoes, prep 20 min, pressure cook, sauté

prep icon Prep Time
20 min
cook icon Cook Time
40 min

serving icon Servings
6 servings
Ingredients
  • 3/4 cup HEINZ BBQ Sauce Carolina Mustard Style
  • 1/2 cup KRAFT Zesty CATALINA Dressing
  • 1 large onion
  • 2 tsp chili powder
  • 2 lb boneless beef short ribs
  • 24 oz ORE-IDA STEAM N' MASH Cut Russet Potatoes
  • 2 tbsp chopped italian parsley
Instructions
  • MIx barbecue sauce and 1/4 cup dressing until blended.
  • Heat remaining dressing in electric pressure cooker using SAUTÉ setting on medium heat. Add onions and chili powder; cook and stir 2 min. Add meat and barbecue sauce mixture. Close and lock lid. Turn Pressure Release Valve to Sealing position.
  • Cook 40 min using HIGH PRESSURE COOK setting. When timer goes off, use Quick Pressure Release to carefully release pressure. Slowly remove lid. Use tongs to remove meat from cooker; cool slightly.
  • Meanwhile, skim and discard fat from surface of barbecue sauce mixture in cooker; cook 10 min. using SAUTÉ setting on high heat. While sauce is cooking, cook potatoes as directed on package.
  • Spoon meat over the potatoes; drizzle with 1/2 cup of the sauce. Sprinkle with parsley. Serve any remaining sauce on the side.
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