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    Home » Recipes » Beef

    Teriyaki Beef Ribs

    Published Jan 9, 2017, modified Apr 21, 2020 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 1 Comment

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    Pin image closeup of ribs and text overlay

    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!

    More Beef recipes


    close up of ribs in teryaki sauce

    Teriyaki Beef Ribs

    Nicole Shroff
    These ribs are absolutely falling-off-the-bone delicious.
    5 from 2 votes
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    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Mains
    Cuisine American, Oriental
    Servings 6 people
    Calories 485 kcal

    Ingredients

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

    Teriyaki sauce

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

    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.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 485kcalCarbohydrates: 13gProtein: 51gFat: 25gSaturated Fat: 11gCholesterol: 144mgSodium: 2565mgPotassium: 979mgFiber: 1gSugar: 11gVitamin A: 75IUVitamin C: 1mgCalcium: 35mgIron: 6mg
    Did you make this recipe? I'd love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    Comments

    1. April

      May 15, 2017 at 4:11 am

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

      Reply

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