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Using cola in this short ribs recipe helps balance the spicy rub, but don’t expect the sticky-sweet oven-braised version of this dish. These ribs are rubbed with a spice mix and browned in the pressure cooker; then cola, soy sauce, and Worcestershire are added to make a flavorful, balanced cooking liquid. Just 30 minutes later, once the ribs have become fork tender, the sauce is thickened to make a beefy, savory gravy. Serve the ribs and sauce over mashed potatoes with an escarole and mushroom salad on the side.
What to buy: Look for the common English-cut beef short ribs, which are about 2 to 2 1/2 inches thick. Because of the thickness of short rib bones, have your butcher cut them crosswise into 2-1/2-inch-long pieces. Do not purchase Korean-style beef short ribs, which are about 1/4 inch thick with three rib bones attached.
Game plan: Though the CHOW Test Kitchen prefers a stovetop pressure cooker, this recipe can also be made in an electric model. Use the brown setting for steps 2 and 3, then proceed with high pressure cooking. Return the pressure cooker to the brown setting to finish the sauce in the last step.
This recipe was featured as part of our story on pressure cookers.
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