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Multicooker Barbacoa-Style Beef Short Ribs
Recipes
Multicooker Barbacoa-Style Beef Short Ribs
4 servings
1 hour, 20 minutes total (Active 20 minutes)

Ingredients

  • 2 lb bone-in beef short ribs
  • 1 tablespoon taco seasoning
  • 1 (16 oz) jar hot (or mild) salsa
  • 1 lb sliced fresh peppers and onions
  • 1 cup basmati rice
  • ½ bunch fresh cilantro
  • 1 lime, for wedges (optional)

Steps

    1. Combine in multicooker: ribs, seasoning, salsa, and peppers and onions (wash hands). Seal following manufacturer's instructions and cook on MEAT/STEW 50 minutes or until ribs are 185°F.
    2. Meanwhile, cook rice following package instructions. Chop cilantro coarsely; cut lime into wedges, if using.
    3. Let pressure release naturally (about 20 minutes). Serve ribs over rice, topped with cooking liquid, cilantro, and lime wedges, if using.
Other Preparation Methods

      • Bake: Preheat oven to 350°F. Rub 2 ½ lb bone-in beef short ribs with 2 teaspoons Greek seasoning (wash hands). Heat large sauté pan on medium-high 2–3 minutes. Add 3 tablespoons unsalted butter and ribs. Cook 3–4 minutes on each side until browned. Add 1 lb seasoned fresh mushroom kit; cook and stir 2–3 minutes until mushrooms soften. Stir in 3 tablespoons flour and 1 (0.75 oz) package mushroom gravy mix until dissolved, then add 3 cups water and bring to a boil. Transfer to baking dish, cover with foil, and bake 2 ½ hours or until tender and 185°F. Serve over buttered egg noodles.

    Amount per ¼ recipe serving: Calories 470, Total Fat 13g, Sat Fat 6g, Trans Fat 0g, Chol 55mg, Sodium 1110mg, Total Carb 62g, Fiber 4g, Sugars 9g, Protein 27g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 20%