Ingredients
- 3-4 lbs. beef short ribs
- 1 teaspoon kosher salt
- 1 jar Salsaology Barbacoa Simmer Sauce
- 1/2 cup beef broth or water
- 1 tablespoon neutral oil (avocado or olive oil)
Method
1. Season the Short Ribs
Pat the short ribs dry with paper towels. Season all sides with salt and pepper.
2. Sear the Meat
Set the Instant Pot to Sauté (High). Add oil. When hot, sear the short ribs for 2–3 minutes per side until browned. Work in batches if needed. Remove the ribs and set aside.
3. Braising
Pour in the beef broth, scraping up the browned bits from the bottom of the pot. Stir in the entire jar of Salsaology Barbacoa Sauce.
4. Pressure Cook
Return the short ribs to the pot, nestling them into the sauce, bone side up. Seal the lid and cook on High Pressure for 45 minutes. Allow a 10–15 minute natural pressure release, then release remaining pressure manually.
5. Shred or Serve Whole
Remove the short ribs. Serve the ribs whole with sauce spooned over the top or shred the meat with two forks and return it to the sauce.
How to Serve
These barbacoa short ribs are incredibly versatile. Try them:
- Tacos: Corn tortillas, cilantro, onion, and lime.
- Barbacoa Bowl: Rice, black beans, avocado, pico de gallo, sour cream.
- Hearty Plate: Serve whole ribs with roasted vegetables or Mexican rice.
Pro Tip
If you'd like a thicker sauce, remove the meat after cooking and set the Instant Pot to Sauté. Simmer the sauce for 5–7 minutes until slightly reduced, then return the shredded meat to the pot.
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