Get ready to transform ordinary beef short ribs into a restaurant-worthy Mexican feast that will make your taste buds dance! This pressure cooker recipe is your ultimate shortcut to tender, fall-apart meat bursting with bold, vibrant flavors that will transport you straight to the heart of Mexico. Whether you're a busy home cook or a culinary adventurer, these short ribs will become your new go-to comfort food that impresses with minimal effort and maximum flavor.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 pounds beef short ribs
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 can (14 oz) diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the short ribs by patting them dry with paper towels and generously seasoning with salt, pepper, chili powder, and cumin on all sides.
- Set the pressure cooker to sauté mode. Add a small amount of oil and brown the short ribs on all sides until they develop a deep golden-brown crust, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding.
- Remove the browned short ribs and set aside. In the same pressure cooker, sauté the chopped onion until translucent, about 2-3 minutes.
- Add minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic.
- Pour in the beef broth and diced tomatoes, scraping the bottom of the pot to release any browned bits.
- Return the short ribs to the pressure cooker, ensuring they are partially submerged in the liquid.
- Close the pressure cooker lid and set to high pressure. Cook for 45 minutes, allowing natural pressure release for 10 minutes after cooking.
- Carefully remove the lid and transfer the short ribs to a serving platter. If desired, use the sauté function to reduce the remaining sauce until slightly thickened.
- Taste the sauce and adjust seasoning with additional salt and pepper if needed.
- Spoon the sauce over the short ribs and garnish with freshly chopped cilantro.
- Serve hot with rice, tortillas, or your preferred side dish.
Tips
- Pat the short ribs completely dry before seasoning to ensure a perfect golden-brown sear that locks in incredible flavor.
- Don't rush the browning process - take time to develop a deep, caramelized crust on the meat, which adds layers of rich taste to your final dish.
- When using the pressure cooker, make sure the short ribs are only partially submerged in liquid. This allows them to braise and develop intense flavor without becoming waterlogged.
- Allow for natural pressure release after cooking. This helps the meat remain incredibly tender and prevents it from becoming tough or stringy.
- If the sauce seems too thin after cooking, use the sauté function to reduce and thicken it, concentrating the flavors even more.
- For an extra flavor boost, consider adding a splash of Mexican beer or a tablespoon of chipotle in adobo sauce to the cooking liquid.
- Fresh cilantro is crucial - chop it right before serving to maintain its bright, fresh flavor and vibrant color.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 10g
Protein: g
Fat: g
Saturated Fat: 15g
Cholesterol: 100mg
