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.
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.
[social_warfare]
Recipe
- 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
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Get your ribs at room temperature well before you want to start cooking
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Put the ribs in a large zip-loc bag
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Also add the BBQ sauce, Worcestershire sauce, sesame oil, black bean sauce, chilli flakes, and Asian chilli and garlic paste
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Seal the zip-loc bag and then massage your meat so all the sauces coat your meat as you rub it
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Leave your meat to sit in its juices for at least an hour
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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
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Seal your Tupperware Micro Pressure Cooker to ensure a snug if not tight fit
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Put the pressure cooker into your microwave oven and cook on the maximum setting for 20 minutes
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Once the microwave oven has finished, remove the pressure cooker carefully and allow the pressure to equilibrate to your local atmospheric pressure
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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
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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
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Once you've prepared your meal, shoot a photograph for sharing on social media
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Eat your meal
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Wash your dishes
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Write the recipe
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Write the blog post and hope your friends share the recipe on social media
I write 500 Calories because I have no idea and 500 seems like a good round number.
Photographs
Beef short ribs soaking in smokey BBQ sauce juices
Beef short ribs in the Tupperware Micro Pressure Cooker ready for radiation from microwaves
Cooked beef short ribs after 20 minutes of steam under pressure and microwave radiation
Pulled beef short rib meat with 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 👍
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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.
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 😋
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.
Thanks very much Emma. I’ll look into it.
I never really thought of it like an autoclave but there you go! I love both but as you say, the pressure cooker is just so fast! I’ve lost a part to mine so I haven’t been able to use it.
I hope you find the part to your pressure cooker Lorraine.
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 . . .
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.
Love these gorgeous colours and flavours
Thank you very much Michele 😃 Red cabbage is so very colourful on a plate.
I’m loving your Tupperware microwave pressure cooker posts. I had no idea the microwave could be used like that. This looks especially yum:)
Me either Serina until I bought this. I also bought the recipe book but I’ve been making things up as I go along.
Tweeting the links to your Tupperware recipes to Tupperware on Twitter is a good way to get noticed.
Excellent point. Thanks very much Amy 😃
I sure hope that wasn’t Bitchsplaining…
Not at all. It was helpful advice from a friend 😃 👍
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.
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.
Did you take that final photo with the shredded cabbage, etc.? Such beautiful colors. Recipe sounds delicious.
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.
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.
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.
It would be nice to have a sponsor, not sure it will ever happen though 😃
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 😀
It would be good to receive products to try and use. It would be fun doing cooking demonstrations.