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Pressure Cooker Shortribs

" I like to sprinkle some black pepper on the potatoes, too, before cooking. " Cliff

  • 1 tablespoon cooking oil
  • 3 1/2 pounds of meaty short ribs; remove excess fat
  • Salt and pepper to taste
  • 1 medium onion, coarsely chopped
  • 1 or 2 cloves of garlic, peeled and crushed
  • 1 cup burgundy wine (or water if preferred)
  • 3 large carrots, peeled and cut into large chunks
  • 2 cups of pasta sauce, flavor and type of choice
  • 4 large potatoes, peeled (or as many as will fit in one layer. See recipe instructions)
  • 1 tablespoon Parmesan cheese or to taste




Heat oil in the cooker.

Generously season the ribs with salt and pepper, then brown the ribs in the oil. Remove when browned and set aside. Add onions and garlic, and continue cooking until soft.

Return ribs to cooker and add wine or water; then the carrots and then pour pasta sauce over all. Next, place peeled potatoes on top of this; do not mix. Use enough potatoes to make one layer, no more.

Seal cooker as directed and place over medium-high heat at 15 lbs. Pressure. Once pressure has been reached, reduce heat to maintain pressure. If you are using a cooker with a gauge, watch the needle; but if you are using one with a pressure weight that jiggles, reduce heat until it maintains a gentle, continuously rhythmic rocking. Cook for 25 minutes at 15 lbs. pressure. Use a timer and do not over process.

At 25 minutes, reduce pressure according to manufacturer's directions. If you are not sure of the directions, remove from stove to sink and run cool water over the cooker. Do this until pressure indicator drops to zero or the weight can be removed with tongs and no steam shoots out.

To serve: Remove potatoes first. You may then either cut them into pieces, or mash them thoroughly. Season with salt and sprinkle with Parmesan cheese. Place a serving of potatoes on plate, add a serving of ribs and cover all with sauce. Serve with a green vegetable and a salad.

Serves: 4

Recipe from

Contributor: Cliff lowe

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