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Teriyaki Beef Ribs

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These ribs are absolutely falling-off-the-bone delicious.   I finally bought a pressure cooker over the holidays. I was reluctant at first but when a friend mentioned ‘meat-falling-off-the-bone’ in 20 minutes, I couldn’t resist. Well these ribs and wonderfully marbled but slightly tough, so they do take around 40 minutes to cook in the pressure cooker – but the result is a rich and succulent rib absolutely packed with flavour! These ribs are absolutely falling-off-the-bone delicious that they are now a family favourite. Beef ribs are quite fatty and tough so trim some fat off before cooking. First, I lightly fry them in a pan to brown and crisp up the outside before transferring them to a pressure cooker. The pressure cooker is an absolute time saver – 2 kgs of ribs are perfectly cooked in 40 minutes. (You can make them in a slow cooker – for 2 kg of ribs set on high for 4 hours, or low for 8 hours).   After cooking in the pressure cooker, remove the ribs and sauté in the teriyaki sauce. The sweet-salty flavour of the Teriyaki sauce works wonderfully well with the crispy fatty bits. The ribs will be coated in a shiny beautiful glaze and be full of flavour. They taste amazing!

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📋 Recipe

close up of ribs in teryaki sauce

Teriyaki Beef Ribs

Nicole Shroff
These ribs are absolutely falling-off-the-bone delicious.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Mains
Cuisine American, Oriental
Servings 6 people
Calories 485 kcal

Ingredients

  • oil to shallow fry 2 tablespoons
  • Beef short ribs 2 kilos
  • water 1 cup

Teriyaki sauce

  • soy sauce 1 cup
  • minced garlic 2 cloves
  • minced ginger 1 inch
  • red chilli flakes ½ teaspoon
  • brown sugar ¼ cup
  • coarse sea salt ½ teaspoon
  • ketchup 2 tablespoons

Instructions
 

  • Add ribs to pressure cooker and water. Cover with the lid and cook (following pressure cooker manufacturers instructions) for 45 minutes. Allow to cool slightly before  releasing valve. Drain the ribs from any liquid in the pot.
  • In a large pan on medium/high heat, add the oil and fry the ribs till they are nicely browned. Set them aside.
  • In a small saucepan, combine all the ingredients to make the teriyaki sauce, and bring to a boil over medium-high heat. Reduce to simmer and cook till it is thick enough to coat a spoon.
  • Transfer the ribs to a large saucepan. Add the teriyaki sauce and sauté till the ribs are well coated in the sauce.

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Nutrition

Calories: 485kcalCarbohydrates: 13gProtein: 51gFat: 25gSaturated Fat: 11gCholesterol: 144mgSodium: 2565mgPotassium: 979mgFiber: 1gSugar: 11gVitamin A: 75IUVitamin C: 1mgCalcium: 35mgIron: 6mg

Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.

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Did you make this recipe? How did it turn out? Did you make any changes? Let me know in the comments below. Tag @endofthefork on Instagram and hashtag it #endofthefork.

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Comments

  1. April says

    This sounds great! I have seen so many pressure cooker recipes. I need to hurry up and buy one.

    Reply
5 from 4 votes (4 ratings without comment)

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