How do I cook beef short ribs in the Tupperware® Micro Pressure Cooker?

 How do I cook beef short ribs in the Tupperware® Micro Pressure Cooker?

I’ve cooked beef short ribs a few times this year with one memorable meal causing a molar to break which resulted in a very expensive crown to the put on the broken tooth.

Jump to Recipe Photos Q&A

Beef short ribs and spicy cabbage salad Gary Lum
Beef short ribs and spicy cabbage salad

I usually cook ribs slowly at a relatively low oven temperature, e.g., for about four hours at 150 °C (300 °F). With the recent purchase of my Tupperware Micro Pressure Cooker, I became keen to try a fast cooking method for beef short ribs. So far I’ve cooked lamb and pork in the pressure cooker, now it’s time for a cow to undergo sterilisation by steam (an invisible gas) under pressure. Oops, sorry, I was thinking of my pressure cooker as an autoclave again.

While slow cooking probably generates better taste and texture (mouthfeel), one thing you can be assured of with pressure cooker cooking is food safety from a microbiological perspective. A pressure cooker is really a miniautoclave and an autoclave is a giant pressure cooker, although a very complicated pressure cooker. I’ve seen very large autoclaves designed for large animal processing (sterilisation) in high containment veterinary laboratories. You could put quite a few euthanised nonhuman primates and hundred of rodents or ferrets in the thing. Larger animals need to be broken down (dissected) before processing in an autoclave. I never got to see it run a cycle but I wonder what the smell is like after the cycle is completed. I remember in the early days of my training, working in a media kitchen when the head media chef was making Robertson’s cooked meat broth, the smell was like a home kitchen.


How do I cook beef short ribs in the Tupperware Micro Pressure Cooker?
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
A quick and relatively easy recipe for getting beef short ribs cooked with fall off the bone meat that is full of smokey BBQ flavour.
Course: Main Course
Cuisine: Australian
Servings: 2
Calories: 500 kcal
Author: Gary Lum
  • 4 beef short ribs
  • 1/4 cup smokey BBQ sauce
  • 1/4 cup Worcestershire sauce
  • 2 cups beef stock
  • 1 tablespoon sesame oil
  • 1 tablespoon black bean sauce
  • 2 teaspoons chilli flakes
  • 2 teaspoons Asian chilli and garlic paste
  • 1/2 cup Whisky
  1. Get your ribs at room temperature well before you want to start cooking
    Beef short ribs 1.4 kg $18.12 Gary Lum
  2. Put the ribs in a large zip-loc bag
    Beef short ribs in a zip-loc bag. Getting ready to prepare the marinade. Gary Lum
  3. Also add the BBQ sauce, Worcestershire sauce, sesame oil, black bean sauce, chilli flakes, and Asian chilli and garlic paste
    Beef short ribs ready for marinading Gary Lum
  4. Seal the zip-loc bag and then massage your meat so all the sauces coat your meat as you rub it
  5. Leave your meat to sit in its juices for at least an hour
    Beef short ribs in a zip-loc bag marinading Gary Lum
  6. When you're ready to cook your meat, open the zip-loc bag and remove the contents into the Tupperware Micro Pressure Cooker and then add the beef stock and whisky

    Beef short ribs in pressure cooker ready for stock and whisky Gary Lum
  7. Seal your Tupperware Micro Pressure Cooker to ensure a snug if not tight fit
  8. Put the pressure cooker into your microwave oven and cook on the maximum setting for 20 minutes
  9. Once the microwave oven has finished, remove the pressure cooker carefully and allow the pressure to equilibrate to your local atmospheric pressure
  10. Open your pressure cooker and carefully remove the ribs, the meat is going to fall off the rib bones so if you want to preserve the anatomical structure, be careful, if you don't care, then just remove the ribs and the meat with tongs
  11. Pull the meat apart and then serve with a salad or vegetables or on tacos or on a sandwich with real butter or in a wrap or in a meat pie
  12. Once you've prepared your meal, shoot a photograph for sharing on social media
  13. Eat your meal
  14. Wash your dishes
  15. Write the recipe
  16. Write the blog post and hope your friends share the recipe on social media


Beef short ribs soaking in smokey BBQ sauce juices

Beef short ribs 1.4 kg $18.12 Gary Lum
Beef short ribs 1.4 kg $18.12
Beef short ribs in a zip-loc bag. Getting ready to prepare the marinade. Gary Lum
Beef short ribs in a zip-loc bag. Getting ready to prepare the marinade.
Beef short ribs ready for marinading Gary Lum
Beef short ribs ready for marinading
Beef short ribs in a zip-loc bag marinading Gary Lum
Beef short ribs in a zip-loc bag marinading

Beef short ribs in the Tupperware Micro Pressure Cooker ready for radiation from microwaves

Beef short ribs in pressure cooker ready for stock and whisky Gary Lum
Beef short ribs in pressure cooker ready for stock and whisky

Cooked beef short ribs after 20 minutes of steam under pressure and microwave radiation

Beef short ribs after cooking Gary Lum
Beef short ribs after cooking

Pulled beef short rib meat with cabbage salad

Beef short ribs and spicy cabbage salad Gary Lum
Beef short ribs and spicy cabbage salad

Questions and answers

Do you prefer slow or fast cooking?

I much prefer the taste and texture (mouthfeel) of slowly cooked joints of meat, however, cooking meat with steam under pressure is so quick, so thorough and so microbiologically clean, it’s hard to go past it as a method for cooking meat with a lot of touch sinewy connective tissue.

Are you sponsored by Tupperware®?

No, I’m not sponsored by anyone. I have recently bought quite a few Tupperware products because a friend at work has recently become a Tupperware consultant. When I was younger I had a bit of Tupperware and knew the quality of the products to be very good.

If Tupperware wants to sponsor me, they can get me via the contact page.

Is this a low carb meal?

Not really, the BBQ sauce and other sauces have high quantities of sugar and other carbohydrates in them. That said, I deliberately didn’t do anything with the juice left behind. I could have kept it, reduced it and made a sauce or gravy, but life’s too short for that, and I want to lose weight.

The final verdict

It was good 👍

Other posts you may enjoy

Curry lamb in a Tupperware® Pressure Cooker

Fast pork rashers and stir-fried cabbage salad

BBQ beef short ribs

Product Review Tupperware® FusionMaster System Mincer | Nude beef and blue cheese burger recipe


Related post  Monster Kitchen and Bar

Disclaimer and a note on mass and energy

I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner. 

For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations. 

25 Responses

  1. I think slow cooking process will give more taste to the food. So, I preffer Slow cooking only. And these ribs with cabbage salad sounds great.

    1. Thanks very much Andreya, I agree, slow cooking is much better for taste and flavour and even texture. That said, the convenience of a pressure cooker is hard to beat. The electricity savings are also a consideration.
      The ribs were really nice, but when I have time I will slowly cook them 😋

  2. Gary, I noticed that the Diet doctor is hiring recipe members to write them low-carb recipes, and I thought this might be of interest to you as I’m sure they would prefer people who can take great pics too? If you go to their website, you can probably see it for yourself.

  3. Yum, this sounds delicious! I love pressure cooking, and slow cooking, and it’s always cool to see new ideas on how to make delicious food faster and easier. Go the microwave! Go Tupperware! Not sure about the idea of associating my pressure cooked food with an autoclave . . .

    1. This little pressure cooker is so good. This morning I woke up thinking it would be good for chicken stock making too. I’d use chicken necks if I can find them cheap.

    1. Me either Serina until I bought this. I also bought the recipe book but I’ve been making things up as I go along.

  4. Tweeting the links to your Tupperware recipes to Tupperware on Twitter is a good way to get noticed.

  5. This is fascinating! I never even think about how pressure cooking makes things cleaner/healthier/whatever. And I always use a pressure cooker to can.
    I’m often dubious when my friends say they seal jars of salsa in their ovens. Not that I’d eat salsa, but probably not after being sealed in an oven.
    I’ve been sort of sick the last 24 hours and your meal just made me hungry! I don’t even LIKE ribs! Definitely a yummy meal.

    1. I hope you feel much better soon Kris.
      I have always loved using a pressure cooker.
      I have fond memories being a little boy and Mum using one especially for corned eef.

    1. I did Amy, I used a DSLR rather than my iPhone for that photograph. I also edited it a little and increased the shadows and removed the highlights a little. It helps make the colours pop.

  6. Very nice to hear this quick pressure-cooker meal tasted great 😃 Tupperware should sponsor you. You are working out their range quite a bit, I also grew up using Tupperware containers – those things seal your food very well and don’t stain.

    1. Thanks Mabel. I love how the pressure is easy to clean and easy to use. As much as the usual slow cooking method probably tastes better, the pressure cooker is so much faster.

    2. If you can cut down cooking by a few hours, why not. The food will most probably still taste good, which for you it does 😃 Maybe Tupperware will see your posts. It’s possible 😀

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