Chili Lime Instant Pot Short Ribs Recipe | What Great Grandma Ate (2024)

FAQs

Why is my short ribs tough in the Instant Pot? ›

Why are my short ribs tough in the Instant Pot? If beef short ribs are tough, they simply haven't been cooked long enough. If your short ribs aren't completely tender after 45 minutes, simply pop the lid back on and cook at High Pressure for another 5-10 minutes or until tender.

The first five ribs of the animal are shorter (hence the term “short ribs”), and the meat around them is more muscular than that around the other ribs. Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly tender and delicious.

Start by trimming the fat down to the silverskin, then with your sharp knife remove it. There is also a heavy membrane on the backside of the beef ribs. It's best to leave this membrane on as the meat may fall off the bone during the cooking process. Once you cook the ribs, the membrane is easily cut away.

The English style of short rib cuts between the ribs to separate them, leaving a thick piece of meat sitting on top of one piece of bone. These ribs can be left as is in one long piece or cut into smaller, approximately 2-inch long pieces.

Nothing that a little sauce can't fix, and it does mean you get more of the pork flavor, but they're not as nuanced. And the winner is: The slow cooker, but just by a hair (by a rib?). If you're pressed for time, pressure cooker is the way to go.

Braising, which is actually slow simmering (after browning in a bit of oil or butter), brings irresistibly tender and boldly flavored results to this meaty cut of beef. Because short ribs require long, slow cooking for tenderness and flavor, braising is the perfect technique for cooking them.

You want liquid to come about a quarter and no higher than half way up the side of the meat. Because of the curvature of the dino ribs, we'll be cooking them on their sides, so they make a crescent in the pan. Then, of course, you must cook them.

Short Ribs & Braising:

You don't need any special equipment to braise ribs. First, brown or sear the ribs at a high temperature then cook them in liquid at a lower temperature for a longer period of time. This is an excellent cooking method for tougher cuts of meat that will become tender after prolonged cooking!

If they aren't braised long enough, they can be super tough to eat; if they are cooked too long, the meat will just fall apart. The key to preparing short ribs is to cook them until they reach a point that is just before they would fall apart.

Since ribs are pretty fatty and tough, many people will choose to boil their ribs to tenderize them - either parboiling for a short time or boiling for a longer time. This gets rid of some of the fat by rendering it out into the water, giving you a leaner rib.

Why do you soak short ribs? ›

Soak them (yes, soak them—it drains the ribs of excess blood) in a very large bowl of cold water for two hours, changing the water after the first hour. Drain the ribs and put them in a large pot or Dutch oven, cover with water, and bring to a boil.

While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn't require it. Meat and poultry are cleaned during processing, so further washing is not necessary.

The ideal short rib serving size varies by the weight of the short rib pieces and the style they're cut in, but you can estimate that you'll need between one to three short ribs per person. You'll want to serve each person approximately one pound of bone-in short ribs.

Beef short rib, also known as Jacobs ladder or brisket on the bone, is an extremely versatile cut. It is perfect for slow cooking, as well as marinating and cooking on a hot grill/BBQ.

To sum it up, beef ribs are an excellent protein source and have other essential vitamins and minerals that promote overall health and wellness. They are high in zinc, iron, and B vitamins, making them a great choice for people trying to boost their energy levels or enhance their physical performance.

Steam method. If you want to lessen the time required in the previous method, you can try steaming. After coating your meat, transfer it to the oven or a steamer and cook it over low until extra tender. The moisture will help pack in flavors and break down tough fibers.

Slow-Cooker Short Ribs Tips

Braise short ribs for six to eight hours in a slow cooker set on low. Don't try to speed up the cooking process. Short ribs can become tough and chewy if they're cooked too quickly.

Pretty much every rib recipe out there calls for using a low and slow, indirect grilling method. Grilling them over direct, high heat is a great way to overcook them and have them turn out tough. Indirect, low heat will help create tender meat that will easily tear off of the bone.