Name: Mississippi-Style Short Ribs
Prep time: 15 min
Cook time: 45 min
Yield: 6-8 servings
Cuisine: American
Ingredients: 1 cup beef broth; 16 ounce pepperoncini ((1 jar) drained ); 1/2 cup butter ((1 stick) cut into 4 pieces); 1/2 cup frozen chopped onion ( or 1 small yellow or white onion; peeled and chopped); 1/4 cup Worcestershire sauce ((a gluten-free version if that’s a concern)); 1 tsp dried sage; 1/2 tsp ground allspice; 1/2 tsp ground cinnamon; 8 frozen bone‑in beef short ribs (8‑ounce each 3-4 inches long)

Mississippi-Style Short Ribs

By :From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

Although Mississippi pot roast in the Instant Pot has become an internet sensation, we’d like to offer this buttery, salty, garlicky braise for frozen short ribs as a tastier version— without all that artificial and chemical junk found in packages of powdered dressing and gravy mixes. You might be surprised that this dish takes only 45 minutes once it comes to pressure. Because the short ribs are frozen and because they sit right in the sauce (cooling it down at first), the pot does take a long time to get up to pressure, as long as 30 minutes. But that’s also cooking time, so the short ribs have a big head start before the pot ever reaches full pressure. You’ll see that the short ribs here are not those super-long ones sometimes sold at supermarkets. If those are all you can find, hand them to the butcher and ask him to cut them down to the right size. (And why are you paying so much for so much bone?)

Course

Dinner, Main Course

Cuisine

American, Modern

Difficulty

Easy

Browse Category

Meat

Duration

30-60 min

Cooking Technique

Max Pressure Cook, Pressure Cook

Main Ingredient

Beef short ribs

Prep Time

15 minutes

Cook Time

45 minutes

Servings

6-8 servings

Ingredients

1 cup beef broth
16 ounce pepperoncini (1 jar) drained
1/2 cup butter (1 stick) cut into 4 pieces
1/2 cup frozen chopped onion or 1 small yellow or white onion; peeled and chopped
1/4 cup Worcestershire sauce (a gluten-free version if that’s a concern)
1 tsp dried sage
1/2 tsp ground allspice
1/2 tsp ground cinnamon
8 frozen bone‑in beef short ribs 8‑ounce each 3-4 inches long

Course

Dinner, Main Course

Cuisine

American, Modern

Difficulty

Easy

Browse Category

Meat

Duration

30-60 min

Cooking Technique

Max Pressure Cook, Pressure Cook

Main Ingredient

Beef short ribs

Prep Time

15 minutes

Cook Time

45 minutes

Servings

6-8 servings

Ingredients

1 cup beef broth
16 ounce pepperoncini (1 jar) drained
1/2 cup butter (1 stick) cut into 4 pieces
1/2 cup frozen chopped onion or 1 small yellow or white onion; peeled and chopped
1/4 cup Worcestershire sauce (a gluten-free version if that’s a concern)
1 tsp dried sage
1/2 tsp ground allspice
1/2 tsp ground cinnamon
8 frozen bone‑in beef short ribs 8‑ounce each 3-4 inches long

Instructions

Stir the broth, pepperoncini, butter, onion, Worcestershire sauce, sage, all spice, and cinnamon in an Instant Pot. Add the frozen short ribs in as much of one layer as possible (or with as little overlap as possible). Lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 40 minutes with the Keep Warm setting off.
Optional 2 All Pressure Cookers
Press Meat/Stew or Pressure cook (Manual) on High pressure for 45 minutes with the Keep Warm setting off. The valve must be closed.
When the machine has finished cooking, turn it off and let it return to natural pressure for 10 minutes. Then use the quick-release method to get rid of any remaining pressure in the cooker. Unlatch the lid and open the pot. Serve the short ribs in bowls, with the sauce ladled around them.

Recipe Notes

Beyond
• For an 8-quart Instant Pot, you must increase the broth to 1 1/2 cups.
• The sauce is fatty (but flavorful). If it’s too much for you, skim its surface with a flatware spoon before serving— or just let it sop into crusty bread or even mashed potatoes.
• For an even richer sauce, remove the beef and all vegetables, leaving the sauce in the pot. Bring that sauce to a simmer with the SAUTÉ function on HIGH, MORE, or CUSTOM 400°F. Cook, stirring occasionally, until reduced to half its original volume, 6–8 minutes. Then stir in up to 1 cup buttermilk until smooth and bring the sauce
back to a boil. Boil for 2 minutes, then turn off the SAUTÉ function and remove the (hot!) insert from the pot.

From Freezer to Instant Pot Cookbook by Bruce Weinstein and Mark Scarbrough

The ultimate INSTANT POT convenience cookbook, with 75 recipes for delicious meals straight from your freezer to the table in minutes, no thawing required. Have you ever come home at the end of a long day, pulled an ice-coated lump of meat out of the freezer, and thought, "Can I eat this tonight?" With this book and your Instant Pot, the answer is a resounding "Yes." Here, you'll find 75 recipes and tons of strategies for cooking quick, flavorful one-pot meals with frozen ingredients, all with zero thaw time and no advance prep necessary. Each recipe gives timings and ingredients for every 6- and 8-quart model of Instant Pot, including the new Instant Pot Max. Just open your freezer, lock on the lid, and cook! You'll be eating dinner in no time. The Instant Pot transformed the way you feed your family. Now you can get even more out of your Instant Pot with these delicious, straight-from-the-freezer, one-and-done meals for every occasion. These satisfying meals include hearty stews and casseroles, savory roasts, healthy sides, and everything in between. You'll enjoy: • Butternut Squash Bisque • Ground Beef Lo Mein • Ziti with Sausage and Peppers • Italian-Style Braised Pork Chops • French Dip Sandwiches • Chicken Fajitas • Sweet and Sour Shrimp • And much more! About the authors: Bruce Weinstein and Mark Scarbrough are the bestselling authors of the Instant Pot Bible, among more than 30 other cookbooks. They are the owners of mediaeats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won the 2015 IACP Award, and are the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the Washington Post, Fine Cooking, and Cooking Light.