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Recipe: Short (Cooked) Ribs

September 27th was the kick off to Epcot Food and Wine Festival and I am happy to say that I was the first person to be on stage and headline the festival in a “Kitchen Memories” dinner. I’m back at Disney World on Sunday October 20th with my rad take on the classic PB&J sandwich – come along and check it out!

This ribs dish is the main course for a menu for 4-6 people.

Savory Short Ribs Served Over White Bean Veggie Mash-up accompanied by Roasted Brussels Sprouts and Concord Grapes with Blue Cheese and Walnuts
Savory Short Ribs Served Over White Bean Veggie Mash-up accompanied by Roasted Brussels Sprouts and Concord Grapes with Blue Cheese and Walnuts

Recipe: Short (Cooked) Ribs

Prep Time: 10 minutes
Cook Time: 50 – 60 minutes
Total Time: 60 – 70 minutes
Serves: 4 – 6


5 pounds boneless beef short ribs, cut into 3-inch segments
3 tablespoons light cooking oil
1 tablespoon Kosher salt
1 teaspoon pepper
1 teaspoon Chinese five spice
2 medium yellow onions, diced
3 cloves garlic, smashed
¼ cup fresh ginger, chopped
2 carrots, diced
3 stalks celery, diced
2 bunch scallions, cleaned and chopped
1; 16 ounce beer
2 cups beef stock
1 cup Hoisin sauce
½ cup dark soy sauce
3 tablespoons honey


Dry the short ribs with a paper towel and then rub with salt, pepper and Chinese five spices.

Heat 2 teaspoon of vegetable oil over medium-high heat in your pressure cooker. Working in batches. Add half the ribs at a time and sear until well browned. Set aside seared ribs on plate.

Add remaining tablespoon of oil to pot and add the onions, carrots, and celery and sauté for five minutes, or until onions are softened. Add scallions, garlic and ginger and sauté for another minute. Then, add the chicken stock to pot and deglaze or scrape the bottom of the pot to lift all of the brown bits off the pan.

Add ribs to the pot and stir in remaining ingredients. Get as many ribs submerged in the liquid as you can, then lock the lid on the pressure cooker. Wait for the pressure cooker to come up to high pressure, and then lower the heat to medium while maintaining that pressure and cook for 30 minutes. Remove from the heat; allow the pressure to come down naturally for 10 to 15 minutes, then quick release any pressure left in the pot.

Remove the ribs to a serving platter with a slotted spoon and set the cooking liquid over medium heat. Do not over-reduce; taste and adjust salt and pepper as needed. If you prefer a more refined sauce, you can strain out the solids at this point.

ENJOY! Serve over Veggie Mash-up accompanied by Roasted Brussels Sprouts with Blue Cheese and Walnuts!

**If do not have a pressure cooker use a slow cooker: Put the ingredients in a slow cooker. Put the ingredients in a slow cooker, and cook on high for 5 hours.

Join Emily at The Walt Disney World Resort on Sunday October 20th at 3pm – “Disney Gets the Dish on Celebrating and Cooking with Wine!” Learn how to taste and pair wines, while exploring the art of cooking with wine. Then get rad as Emily takes the classic PB&J sandwich, and reinvents it as a cool Peanut Butter and Wine Jelly Snow Cone. Culinary Demonstrations will take place in the Festival Center at Epcot Theme Park – $14 per person.

About Emily Ellyn

Emily Ellyn
Emily Ellyn is the Home Economics teacher you always wanted. She takes the retro, remixes it and makes it rad. She encourages everyone to dig through their mom's recipe boxes, dust off their pressure cookers and crock pots, and take the old and make it new through retro recipe re-dos! Emily currently divides her time between finishing her Ph.D. in Food Service Education, traveling the world doing cooking demos, lecturing or hosting special events, doing consulting work, and developing her Retro Rad culinary TV career. You’ve seen her on Food Network’s “Next Food Network Star,” “Cupcake Wars” and morning news shows across the country - as well as a cameo appearance on the “Simpsons”!

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