I have been trying to figure out a good way to make my short ribs so every couple weeks I buy a couple short ribs to play with. I have been trying to work out a good timing method to try and get the short ribs tender and tasty at the same time. The first couple of tries ended up to be dried out and shriveled junk that went into the trash, the past couple of times though, I feel that I have found the timing that works the best and has created probably the two best short rib dishes I have ever made.
To start I get the Traeger up and running and get it set to 250 degrees, I also get the instapot down and get it ready to finish off the ribs after the grilling is done. I truly believe that simple is better in most things so the short ribs are very simply seasoned. I use lemon pepper, salt, and garlic powder on each short rib and then take them out to the grill. I will place them bone side down and will leave them down for three hours, I let the ribs get to room temperature prior to putting them on the grill. I pull the ribs off the grill after three hours, the bones should be exposed and the meat is close to being cooked at this time. I then take the ribs and place them on the rack of the instapot, under the rack I have seasoned the water with chili flakes, paprika, and salt and then set the pressure cooker for 30 minutes. After 30 minutes I release the pressure cooker and the short ribs are fall apart great. Three and a half hours and the ribs are fall apart tender and delicious.
Ingredients:
- Short Ribs
- Lemon pepper seasoning
- salt
- garlic powder
Easy peasy really cover the short ribs on all sides with seasoning and your done.
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