Beef Back Ribs in a Pressure Cooker: Time, Recipe and Tips
Pressure cook beef back ribs for about 25 to 30 minutes at high pressure with 1½ cups of liquid, then let the pressure drop naturally. Presto’s timetable lists 25 minutes for beef short ribs, and back ribs cook in a similar time.
Brush the ribs with barbecue sauce and broil or grill them for 3 to 5 minutes to caramelize. The meat should be tender enough to pull from the bone.
- Brown the ribs first for deeper flavor, as Presto recommends for meat.
- Use at least 1½ cups of liquid and a rack, and fill the cooker no more than two-thirds full.
- Let the pressure release naturally. A quick release can make ribs tougher.
- Cut the rack into 2 or 3-bone pieces so it fits and cooks evenly.
- Finish under the broiler or on a grill for a sticky, barbecue-style crust.
Beef back ribs vs short ribs
Beef back ribs come from the rib section, the same area as rib roast. Most of the meat is between the bones, so they are leaner than short ribs. Short ribs come from lower down and have thick meat on top of the bone.
Both are full of connective tissue that needs long, moist cooking to turn tender. A pressure cooker does that in under an hour instead of 3 to 4 hours in the oven.
How long to pressure cook beef back ribs
| Cut | Liquid | Time at high pressure | Release |
|---|---|---|---|
| Beef back ribs, 2 to 3-bone pieces | 1½ cups | About 25 to 30 minutes | Natural |
| Beef short ribs (Presto timetable) | 1½ cups | 25 minutes | Natural |
| Pork back ribs (Instant Pot table) | Per manual | 15 to 20 minutes | Natural |
Meaty racks may need 5 minutes more. If the ribs are not tender after the first cook, close the lid and cook for another 5 minutes at pressure.
Pressure cooker beef back ribs recipe
Ingredients (serves 3 to 4)
- 3 to 4 lb beef back ribs, membrane removed, cut into 2 or 3-bone pieces
- 2 tsp salt, 1 tsp black pepper, 1 tbsp brown sugar, 2 tsp smoked paprika, 1 tsp garlic powder
- 1 tbsp oil
- 1½ cups beef broth (or 1 cup broth plus ½ cup cola or apple juice)
- 1 tbsp Worcestershire sauce
- ¾ cup barbecue sauce
Steps
- Season. Pull the thin membrane off the bone side with a paper towel. Rub the ribs all over with the spice mix.
- Brown. Heat the oil in the cooker and brown the ribs in batches, 2 to 3 minutes per side. Remove them.
- Add liquid. Pour in the broth and Worcestershire sauce, scraping up the browned bits so they do not scorch.
- Arrange. Put the rack in, then stand the ribs on it, meat side out. Do not fill past two-thirds.
- Pressure cook. Cook at high pressure for 25 to 30 minutes.
- Release naturally. Let the pressure drop on its own, about 15 minutes.
- Glaze and broil. Move the ribs to a foil-lined tray, brush with barbecue sauce and broil 3 to 5 minutes until sticky. Watch closely.
Skim the fat off the cooking liquid, then simmer it with the Sauté setting or on the stove to make a quick sauce or gravy for mashed potatoes.
How to tell when beef ribs are done
For ribs, tenderness matters more than the minimum safe temperature. They are done when the meat pulls back from the end of the bone and a fork twists into it easily. Tough ribs need more time, not less.
Serving ideas
- Mashed potatoes and gravy made from the cooking liquid
- Coleslaw and cornbread for a barbecue-style meal
- Roasted vegetables or green beans
- Pressure-cooked potatoes; see our guide to potatoes in a pressure cooker
Frequently asked questions
How long do you pressure cook beef back ribs?
About 25 to 30 minutes at high pressure with 1½ cups of liquid, then a natural release. Presto lists 25 minutes for beef short ribs.
How do you make beef ribs tender in a pressure cooker?
Use enough time and a natural pressure release. If they are still firm, cook 5 minutes more. Removing the membrane also helps.
Do I need to brown the ribs first?
It is optional but recommended. Presto advises searing meat before pressure cooking for better color and flavor.
Can I cook frozen beef ribs in a pressure cooker?
Thaw them first for even cooking and browning. Presto suggests thawing meat at least partly so the surface will sear.
The bottom line
Season and brown beef back ribs, pressure cook them for 25 to 30 minutes with 1½ cups of liquid, release naturally, then glaze and broil. You get tender, barbecue-style ribs in about an hour.
- National Presto Industries, Pressure Cooker Instructions and Recipes (meat timetable).
- Instant Pot, Cooking Time Tables.
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