I’m really into beef and lamb ribs lately. Whenever I’ve seen them at restaurants, I’ve *had* to order them.
But since they’re not as popular as pork ribs, they’re not as readily available to buy raw. So when I saw beef ribs at the butcher last weekend, I snapped some up.
The thing with beef ribs is that they are quite fatty, and also quite tough. They need to be cooked for a while to render the fat off and soften the meat.
Enter: my favourite appliance (after the Thermomix, of course) – Mr Pressure Cooker.
I haven’t told you lately how much I (still) love my pressure cooker. All I did for this recipe was throw everything into it, set it for 45 minutes, and it was pretty much done.
The end result: super tender beef ribs, and a sweet, spicy sauce. Excellent and no-fuss.
Don’t you just love meals like that?
- 2 kg beef ribs (mine were asado ribs because that's what the butcher had, but use whatever you can get)
- 1 large onion, peeled and minced
- 2 tablespoons tomato paste
- 1/2 cup white vinegar
- 1/2 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons salt
- 1/4 teaspoon fresh coarse ground black pepper
- 2 tablespoons whiskey
- 2 teaspoons garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon onion powder
- 2 tablespoons dark molasses
- 1 tablespoon ground red chili pepper
- Okay, this is all very simple.
- Basically throw everything into the pressure cooker, give it a good stir, and cook on high pressure until the ribs are tender. Mine took about 45 minutes.
- After the ribs have cooked enough, remove them from the sauce, and boil the sauce until it's reduced down and is nice and thick - about 10 minutes or so.
- Serve with the extra sauce and enjoy.
- That's it!
Adapted from food.com