Short Ribs are a double win. They’re relatively inexpensive and they remind me of one of my favorite dishes from growing up, pot roast. Once you get these little fellas cooked down, they fall off the bone and melt in your mouth. As for the sauce, it’s sweet, it’s dark and mysterious and it’s got Ryan’s favorite drink of all time: Dr. Pepper.

You can get short ribs boneless, but I like make these with the bone in since it adds some flavor. Too, I love the presentation with a bone. Just makes it look more intense, right?

In the recipe below, you’ll see I did these in the pressure cooker. You could certainly cook them the whole time in the oven to braise, but for the sake of speed, a pressure cooker is a helpful tool. Just be careful to not over cook the short ribs as that will take them from that perfect pull-apart, melt-in-your mouth experience to mush. Mush is no good. You’ve gotta respect the beef.

Dr. Pepper Apple Ancho Short Ribs

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Author: Joanie Simon
Total Time: 1 hour 10 mins
Yield: 6 ribs 1x

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Description

A sweet and savory take on short ribs with a Dr. Pepper, apple, ancho sauce that’s melt in your mouth.

Ingredients

Scale

2 lb Short ribs
1 white onion
6 dried ancho chile pods
Salt 1/2 tsp + more
1 cup apple juice
1 12oz can Dr Pepper
Tomato paste 2 Tbs

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Instructions

Heat an electric pressure cooker on “Brown” and once heated, sear short ribs on all sides until caramely colored brown.
Next, add 1 white onion rough chopped, 1 dried ancho chile pods (stems removed) salt, apple juice, and Dr. Pepper.
Set pressure cooker to HIGH and set for 20 minutes.
Preheat oven to 375F.
After 20 minutes, remove the ribs from the cooker and place in a cast iron skillet.
Then transfer the remaining ingredients into a blender with the Tomato paste and blend on hight until completely smooth.
Add the sauce to the skillet with the ribs and cover with foil, then place the skillet in the 375F oven for 30 minutes to continue cooking, then uncover and roast another 10.
Serve with additional sauce drizzled on top with cilantro and lime.

Prep Time: 10 mins
Cook Time: 1 hour
Category: Entree
Cuisine: Southwestern