Pressure Cooker Short Ribs in Plum Sauce Recipe (2024)

Short ribs are beef. I have never heard of pork ribs being refered to as “short ribs”. Pork ribs are either baby back, country style or regular ribs.

Wow, is this good! For the sauce, I de-fatted the juice with a fat separator, reduced it by about two thirds, added about 2T grated ginger, 2T brown sugar and one fourth cup of plum sauce I had in the pantry. Yum! Garnished it with chopped scallions and served it with a vinegar based coleslaw. No potatoes or rice. I had the store cut the spareribs for me.

Note on timing:
Natural release of pressure was not achieved even though my Instant Pot had been off for 35 min. At that point the meat had fallen off the bones & the potatoes were quite crumbly.
Suggestions:
Blend the broth and solids with an immersion blender prior to thickening.
Consider adding other spices. The sauce was good, but could use a little more depth - I might try anise next time :)

Nice. The ginger is the best touch -- I could have added more and been very happy indeed. Sadly, I was in a rush and don't have a fat separator or time to strain -- was this a crime? We trimmed the fat and it was definitely rich, but not ridiculously so. Salad tomorrow!

Cooked in an instapot for 50 minutes on high pressure, allowed it to naturally release pressure for 20 minutes before I helped it along with a manual release. Roasted the potatoes seperatly and served with roasted brussel sprouts. Very tasty and would make again.

This is helpful as I only have an instapot, but I am wondering, are the short ribs boneless or bone in?

I realized the 90 minutes includes the 30 minute warm up time. I'm new to the instant pot.

Try it again. After Instant pot stops set your timer for 10 minutes and then release. 35 minutes is too long. Happy cooking!

Fantastic flavor. Better the second day.
Half the meat fit in the InstaPot in one layer.
Did not like the texture and flavor of the potatoes. Try omitting potatoes putting a second layer of meat?
There was not enough liquid. Try doubling everything in Step 1.
Pressure cook for 35 - 40 minutes. Don't think MB adapted this recipe for an electric pressure cooker.

I added star anise, 2 tbsp brown sugar, garlic and wine. I did it in a shallow dutch oven and put it in the oven for 3 hours. It came out great with lots of flavor. I would puree the sauce next time and definitely needs to be degreased.

This dish was better when I cooked the potatoes separately from meat (tossed with olive oil and salt, roasted in oven at 400F for 45 min), then combined before serving. Otherwise potatoes were overcooked and mealy. To make this more stew-like, cook in the IP for 45 min, natural release, then use a wooden spoon to break up the meat into smaller pieces. Add roasted potatoes and let simmer for ~30 min. This breaks down the fat in the meat and makes it more tender and flavorful.

I used extra thick ribs so I adjusted the cooking time. Twenty mins at medium-high pressure, then a quick release, flipped the ribs over lengthwise and brought it back to pressure for another 20 mins. Amazingly delicious. Served it with rice and a bean dish for a side.

Made this today for Christmas dinner. It was a hit. Delicious. Didn’t do much to change it although I may play with it next time. Definitely make again. Oh, did I mention how easy it is? It’s easy. Very, very easy.

This recipe is FODMAP diet friendly!

This was great

Very good. A little too sweet. Plan on making again with some adjustments. Made this in the instapot cooked per some of the notes here, ~45 minutes. Then got 15 minutes into depressurization before I got impatient and manually depressurized. Potatoes did burst but we’re not mealy or overdoneNext time I’ll add extra ginger at the beginning and A Chile for heat. Probably a less sweet vinegar, maybe mirin. Add garlic. Add other veggies like bok choy when the sauce is reducing

I should have cut more of the excess fat from my ribs. Aside from that, this was an easy and delicious dish in a stovetop pressure cooker. I replaced potatoes with a bunch of large carrots, peeled, which were a nice complement to the leeks and prunes. It’s on the heavy side, so I paired it with simple roasted broccolini and green salad.

This took a lot of effort! Too much effort, in my estimation, for the results. It's very good, but took a lot of time, removing the ribs and potatoes, defatting and reducing the sauce, reheating everything... also took a looooong time to release pressure.

A few comments:- even though these were good cuts of meat that I further trimmed, these are by nature fatty pieces of meat. The result was too much fat after cooking- potatoes were too mushy. Good idea to have them in cooker - just need to find way to extract them before they are too cooked- don’t be shy about thickening sauce. It makes a differenceI might try this mix again in the future - just with a different meat cut

This dish was better when I cooked the potatoes separately from meat (tossed with olive oil and salt, roasted in oven at 400F for 45 min), then combined before serving. Otherwise potatoes were overcooked and mealy. To make this more stew-like, cook in the IP for 45 min, natural release, then use a wooden spoon to break up the meat into smaller pieces. Add roasted potatoes and let simmer for ~30 min. This breaks down the fat in the meat and makes it more tender and flavorful.

I used 1 lb. baby carrots, instead of potatos. Brown ribs, remove to bowl, and then add onion and saute for a few min.s. Add 2 Tbl.s brown sugar to wet ingredients and then add liquid to pot. Stir in ribs and carrots, cook 30 min.s, 15 min.s natural pressure release. Perfect!

Good, but next time I may used a sweetened Thai soy sauce. Also, I didn't prick the unpeeled potatoes and a couple of them burst in the instant pot. The estimated one-hour time is a bit unrealistic. While prep is relatively minimal, it took a long time to bring the cooker up to pressure, and I chose the option of boiling down the sauce to thicken it at the end.

When I made this, the potatoes fell apart, just sort of disintegrated into the ribs. The braising liquid/sauce when reduced was okay and ribs themselves were tasty, but, unlike short ribs I've prepared in the oven, the cartilage never softened, leaving us with a band of gristle across the bottom of each piece. I would not make this recipe again.

Short ribs came out so tough they were inedible. Sizes and weights would be useful things to know when preparing a recipe.

Who are all these people with fat separators?? Given I didn't have time to let the sauce sit in the fridge overnight, I did the best I could to let it rest in the freezer for 10, then used a paper towel to absorb the grease on the surface.

We made the dish two ways, once with chicken stock and then a nice Pinot for depth.Both times served on a bed of rice