Pressure Cooker Short Ribs Recipe

I always crave a meal that feels special without taking all day to prepare.

This pressure cooker short ribs recipe delivers deeply satisfying, melt-in-your-mouth beef in less than two hours. We’ve paired the speed of the pressure cooker with a unique sweet-savory black garlic and date glaze for a truly special weeknight dinner. The complexity of this sauce, achieved in a fraction of the time, makes this pressure cooker short ribs recipe perfect for special occasions or cozy comfort food.

Ingredients

• 1.5 kg (3.3 lbs) Beef Short Ribs, Bone-In, English Cut
  Choose bone-in for maximum flavor and richness; English cut means a uniform, thick cut per rib. Pat them thoroughly dry before seasoning to ensure a deep, dark sear in the pressure cooker pot. Season generously with kosher salt and black pepper just before browning.
• 30 ml (2 tbsp) Vegetable Oil
  Use for searing the short ribs at high heat. Avoid olive oil, which can smoke at high temperatures; a neutral oil like canola or grapeseed works best.
• 1 large (200g) Yellow Onion
  Roughly chop the onion; it will break down during pressure cooking to create a flavorful base for the sauce. Sauté until translucent, scraping up any browned bits from the ribs to deglaze the pot.
• 6 cloves (30g) Fresh Garlic
  Mince the fresh garlic finely. Cook just for 1 minute with the ginger to release fragrance without burning.
• 30 g (1 oz) Fresh Ginger
  Peel the ginger and grate it on a microplane or fine grater for better flavor incorporation. Fresh ginger adds a bright, warm note that cuts through the richness of the beef and sauce.
• 8-10 cloves (40g) Black Garlic
  This key ingredient provides a deep, sweet, umami flavor without the sharp bite of fresh garlic. If black garlic is unavailable, increase fresh garlic and consider adding a teaspoon of dark brown sugar to compensate for the sweetness.
• 120 ml (½ cup) Low-Sodium Soy Sauce
  Provides the base for the savory, salty component of the glaze. Use low-sodium to control the salt level, as it will reduce and concentrate during the glazing step.
• 60 ml (¼ cup) Rice Vinegar
  Adds essential acidity and tanginess to balance the sweetness of the date molasses and richness of the ribs. Do not substitute with white vinegar, which is too harsh and acidic.
• 80 ml (⅓ cup) Date Molasses
  Date molasses (also called date syrup or silan) is a thick, fruity sweetener used here to add complexity and shine to the glaze. If unavailable, substitute with a similar amount of dark molasses or honey.
• 700 ml (3 cups) Vegetable Broth
  This is the primary braising liquid for the short ribs. Use low-sodium broth to avoid over-salting; you can substitute with beef broth for a more pronounced beef flavor.
• 2 whole Star Anise Pods
  Add during pressure cooking to infuse the ribs with a warm, licorice-like aroma. Be sure to remove before serving as they are potent in flavor.
• 2 Bay Leaves
  Another aromatic element to add depth during cooking. Use fresh or dried bay leaves; discard them with the star anise and other solids when straining.
• 15 g (1 tbsp) Cornstarch & 30 ml (2 tbsp) Cold Water
  Whisk these together to create a smooth slurry. This slurry is essential for thickening the strained braising liquid into a glossy, beautiful glaze.
• 2 Scallions and 5 g (1 tsp) Toasted Sesame Seeds
  Use for garnish to add fresh color, texture, and a nutty finish.

Instructions

This pressure cooker short ribs recipe is designed for maximum flavor and tender results in minimal time. The searing and deglazing steps are crucial for developing the depth required in a truly high-quality meal.

1. Prep and Sear the Ribs
   Pat the beef short ribs very dry with paper towels; this is essential for achieving a good sear. Season generously on all sides with kosher salt and black pepper just before browning. Heat the vegetable oil in your pressure cooker pot on medium-high heat. Brown the short ribs in batches (do not overcrowd) until deeply caramelized, about 3-4 minutes per side; remove and set aside.
2. Sauté Aromatics
   Reduce the heat to medium. Add the chopped yellow onion to the pot and sauté, scraping up any browned bits from the bottom, for 5-7 minutes until softened and translucent. Add the minced fresh garlic and grated ginger, cooking for another 1 minute until fragrant.

   When I’m making this easy family dinner, I add a splash of water here if the browned bits are stubborn to ensure I capture all the flavor.

3. Build the Braising Liquid
   Stir in the chopped black garlic, low-sodium soy sauce, rice vinegar, date molasses, vegetable broth, star anise, and bay leaves. Bring the mixture to a simmer, stirring to combine all ingredients and ensure the date molasses dissolves completely. This prepares the liquid for the short ribs recipe.
4. Pressure Cook the Short Ribs
   Return the browned short ribs to the pressure cooker pot, ensuring they are mostly submerged in the liquid. Lock the lid in place and set the pot to high pressure for 45 minutes for bone-in short ribs.
5. Release Pressure and Strain Liquid
   Once cooking time is complete, allow for a natural pressure release for 15 minutes to keep the meat tender and juicy. Quick release any remaining pressure, then carefully remove the short ribs and transfer them to a platter; cover loosely with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding all solids.
6. Reduce Liquid into Glaze
   Skim off any excess fat from the surface of the strained liquid. Bring the strained liquid to a gentle simmer over medium heat. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering liquid, stirring constantly until the sauce thickens to a glossy glaze consistency, about 2-3 minutes. If the glaze looks too thin after a few minutes, mix another teaspoon of cornstarch with a tablespoon of cold water and slowly whisk it in to reach the desired thickness.
7. Glaze and Serve
   Return the short ribs to the saucepan with the glaze, turning to coat them thoroughly. Let them simmer gently in the glaze for 2-3 minutes to absorb the flavors and become beautifully shiny. To plate this pressure cooker short ribs recipe, arrange the glazed short ribs and spoon extra glaze over them; sprinkle with thinly sliced scallions and toasted sesame seeds for garnish.

What to Serve with Black Garlic Short Ribs

When serving this , the sides should either soak up the rich, glossy glaze or cut through the richness with freshness. Here are my favorites:

• Creamy Mashed Potatoes: The classic pairing. The potatoes provide a soft bed to absorb every drop of the black garlic glaze.
• Jasmine or Coconut Rice: The neutral, starchy base provides excellent contrast to the intense flavor of the ribs. Coconut rice adds a slightly sweet, tropical twist that complements the date molasses.
• Simple Steamed Greens: Steamed green beans or broccolini tossed with a pinch of salt and olive oil provide a refreshing, crisp texture and vibrant color contrast.
• Quick Sautéed Mushrooms: Sautéed shiitake or oyster mushrooms add an extra layer of umami that matches the black garlic glaze perfectly.

Make-Ahead and Storage Tips for Pressure Cooker Short Ribs

This is ideal for meal prepping; short ribs often taste even better the next day after the flavors have fully developed. The black garlic glaze will also thicken slightly in the refrigerator, making it even richer when reheated.

• Make Ahead: Cook the full recipe through step 6 (the glaze). Store the glazed ribs and sauce together in an airtight container for up to 3 days in the refrigerator. Reheat gently on the stovetop.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze cooled short ribs and glaze together in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: For best results, reheat gently in a saucepan over low heat until warmed through. You can also microwave individual portions for 1-2 minutes.

FAQs about Pressure Cooker Short Ribs and Black Garlic Glaze

Can I use boneless short ribs for this recipe?

Yes, you can substitute boneless short ribs. The cooking time for boneless ribs is shorter because they are less dense. Reduce the pressure cooking time to 35 minutes instead of 45, followed by a 10-minute natural pressure release.

Where can I buy black garlic and date molasses?

Both ingredients are becoming more common in grocery stores. Look for date molasses in the international aisle or near other sweeteners like honey and maple syrup. Black garlic is usually found in the produce section or specialty food area, often near other specialty vegetables or garlic braids.

What if I don’t have a pressure cooker? Can I braise these in the oven?

Absolutely. Follow the same steps 1 through 3 to sear the ribs and sauté the aromatics. Instead of pressure cooking, transfer the ribs and braising liquid to a Dutch oven, cover, and braise in a preheated 325°F (160°C) oven for 2.5 to 3 hours, or until very tender. The method just speeds up the process significantly.

How can I adjust the thickness of the glaze?

If the glaze is too thin after simmering, create another small slurry (1 tsp cornstarch + 1 tbsp cold water) and slowly whisk it into the simmering liquid. If the glaze is too thick, simply whisk in more vegetable broth or water, 1 tablespoon at a time, until the desired consistency is reached. When I make this , I always reserve a splash of broth just in case I need to thin it out a touch at the end.

Why do I need to pat the short ribs dry before searing?

Moisture on the surface of the meat prevents browning. Patting them dry ensures a deep caramelization, which adds a crucial layer of flavor (the Maillard reaction) to the final dish. A proper sear gives the short ribs a deep color and savory crust that holds up during cooking.

Conclusion

This proves that deeply satisfying comfort food doesn’t require all-day cooking. The pressure cooker delivers fall-off-the-bone tender beef in a fraction of the time, and the rich black garlic glaze elevates it to truly memorable status. Save this easy dinner idea to your family recipe collection on Pinterest and let me know how much you enjoy this pressure cooker short ribs recipe.

pressure cooker short ribs recipe

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• Author: Elina Mirkle
• Total Time: 90 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This pressure cooker short ribs recipe delivers deeply satisfying, melt-in-your-mouth beef in less than two hours, featuring a unique sweet-savory black garlic and date glaze.

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Ingredients

Scale 1x2x3x

• 3.3 lbs Beef Short Ribs, Bone-In, English Cut
• 2 tbsp Vegetable Oil
• 1 large Yellow Onion
• 6 cloves Fresh Garlic, minced
• 1 oz Fresh Ginger, grated
• 8 cloves Black Garlic, chopped
• 0.5 cup Low-Sodium Soy Sauce
• 0.25 cup Rice Vinegar
• 0.33 cup Date Molasses
• 3 cups Vegetable Broth
• 2 Star Anise Pods
• 2 Bay Leaves
• 1 tbsp Cornstarch
• 2 tbsp Cold Water
• 2 Scallions, thinly sliced
• 1 tsp Toasted Sesame Seeds

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Instructions

1. Prep and Sear Ribs: Pat the beef short ribs very dry; season generously with salt and pepper. Heat vegetable oil in the pressure cooker pot. Brown the ribs in batches (do not overcrowd) until deeply caramelized, about 3-4 minutes per side. Remove and set aside.
2. Sauté Aromatics: Reduce heat to medium. Add chopped onion to the pot and sauté, scraping up browned bits, for 5-7 minutes until soft. Add minced fresh garlic and grated ginger, cooking for 1 minute until fragrant.
3. Build Braising Liquid: Stir in black garlic, soy sauce, rice vinegar, date molasses, vegetable broth, star anise, and bay leaves. Bring to a simmer, stirring to dissolve the molasses completely.
4. Pressure Cook Short Ribs: Return browned ribs to the pressure cooker pot, ensuring they are mostly submerged in the liquid. Lock the lid and cook on high pressure for 45 minutes.
5. Release Pressure and Strain: Allow a natural pressure release for 15 minutes, then quick release any remaining pressure. Carefully remove short ribs and transfer them to a platter; cover loosely with foil. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding all solids.
6. Reduce Liquid into Glaze: Skim any excess fat from the strained liquid. Bring the liquid to a simmer over medium heat. Whisk together cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering liquid, stirring constantly until the sauce thickens to a glossy glaze (about 2-3 minutes).
7. Glaze and Serve: Return the short ribs to the saucepan with the glaze, turning to coat them thoroughly. Simmer gently for 2-3 minutes to absorb flavors. Arrange glazed short ribs on a platter and spoon extra glaze over them; garnish with sliced scallions and toasted sesame seeds.

Notes

Ensure ribs are thoroughly dried before searing to achieve a deep sear. Natural release helps keep the meat tender and juicy. Strain out star anise and bay leaves before thickening the glaze. For a thicker glaze, mix another teaspoon of cornstarch with cold water and slowly whisk into the simmering liquid.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: American

Nutrition

• Serving Size: 180 g
• Calories: 550 calories
• Sugar: 12 g
• Sodium: 500 mg
• Fat: 35 g
• Saturated Fat: 15 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 40 g
• Cholesterol: 120 mg

Keywords: pressure cooker, short ribs, beef, black garlic, date glaze, comfort food, weeknight dinner, braised beef