Description
This Instant Pot Beef Ribs recipe offers a quick and flavorful way to prepare tender, juicy beef back ribs using pressure cooking. The ribs are seasoned with a simple spice rub featuring sea salt, black pepper, and Ancho chili powder, then cooked under high pressure to achieve rich, fall-off-the-bone texture. For an optional crispy finish, the ribs can be quickly broiled. Perfect for an easy weeknight dinner or a comforting weekend meal.
Ingredients
Scale
Beef Ribs
- 7 to 8 bones of beef back ribs (about 3 pounds), cut into 2-bone pieces
Seasoning
- 1 teaspoon fine sea salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon Ancho chili powder
For Cooking
- ½ cup water (for pressure cooking)
Instructions
- Season the ribs: In a small bowl, combine the sea salt, freshly ground black pepper, and Ancho chili powder to create the spice rub. Sprinkle this mixture evenly over both sides of the beef ribs pieces, ensuring each piece is well coated for maximum flavor.
- Prepare the Instant Pot: Pour ½ cup of water into the Instant Pot or any electric pressure cooker to generate the steam needed for pressure cooking. Stack the ribs loosely inside the pot with the bone side facing down.
- Pressure cook the ribs: Seal the Instant Pot and cook on high pressure for 25 minutes using the Manual or Pressure Cook setting. After the cooking time has elapsed, allow the pressure to release naturally for about 15 minutes until the valve drops. If any pressure remains, perform a quick release before opening the lid.
- Broil the ribs (optional): For a crispy finish, transfer the ribs bone side down onto a rimmed baking sheet. Place them under a preheated broiler on high and cook for about 5 minutes or until the meat starts to crackle and brown. Keep a close eye to prevent burning. Remove from the broiler and serve immediately.
Notes
- Ensure ribs are stacked loosely in the Instant Pot to allow steam to circulate properly for even cooking.
- Natural pressure release improves tenderness and prevents meat from becoming tough.
- Broiling is optional but highly recommended for a crispy, caramelized crust.
- Adjust seasoning amounts according to taste preferences or spice tolerance.
- Leftover cooked ribs can be stored in the refrigerator for up to 3 days.
