Brazilian recipe
Tender Pressure-Cooker Beef Short Ribs (Costela na panela de pressão)
Discover how to prepare beef ribs in a pressure cooker—a practical technique that yields succulent, flavorful meat in a fraction of the time.
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Ingredients
1 kg semi-lean beef ribs
1 beef bouillon cube
1 beef bouillon cube
Where to find ingredients
You can find fresh beef ribs at local butcher shops or the meat counters of major supermarkets across Nairobi and other urban centers. Look for cuts labeled as 'ribs' or 'short ribs' with a moderate fat-to-meat ratio. For the bouillon, any standard beef stock cube available at local duka or retail grocers will work perfectly as a seasoning base.
Preparation method
- Prepare the pressure cooker.
- Place the beef ribs and the beef bouillon cube into the pressure cooker.
- Place over medium-high heat and wait until it begins to boil.
- Begin the pressure cooking process.
- Once the cooker reaches pressure and starts hissing, reduce heat and cook for 10 minutes.
- There is no need to add any liquid to the pot.
- Mix the bouillon.
- Carefully release the pressure and open the lid, stirring to ensure the bouillon dissolves and coats the meat evenly.
- Continue cooking.
- Close the pressure cooker again and return to a boil.
- Once pressure is reached, cook for another 20 minutes over low heat.
- Finish and serve.
- Open the cooker and check that the meat is fork-tender.
- Serve the dish piping hot.
- Note: while cooking, it may seem as though the juices are charring, but this is perfectly normal.
- The final result should have the deep color and flavor of a barbecue, especially when using leaner cuts.
Observations
Pressure-cooker beef ribs are a staple of Brazilian home cooking, prized for producing incredibly succulent and deeply flavorful meat. This recipe is perfect for those seeking efficiency without sacrificing quality, utilizing semi-lean beef ribs and a beef bouillon cube to create a rich, savory profile. The pressure cooking technique accelerates the breakdown of connective tissues, ensuring the meat becomes meltingly tender while retaining its natural juices. This method is an excellent choice for a hearty meal, delivering a flavor intensity reminiscent of a slow-roasted barbecue, all with the convenience of stovetop cooking.
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