If you like beef short ribs, I highly recommend you try these BBQ Beef Short Ribs! Cooking them in the Ninja Foodi makes them succulent, tangy, and positively delicious!
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***** This post was updated on May 15, 2023.
NINJA FOODI BBQ BEEF SHORT RIBS
One of the most amazing things about cooking these beef ribs in the Foodi is that not only can it pressure cook the ribs, it also crisps up the outside of the ribs so that you get that crispy ‘char’ type of texture.
It’s one of my favorite food items in the world, seriously!
Differences Between Beef Short Ribs and Regular Beef Ribs
So in my research, I learned that, according to The Barbecue Bible, beef short ribs are from the lower portion of the rib area on the cow. These are known as “plate ribs”.
These are different than back ribs, as they are from the upper portion of the rib area of the cow, and are usually trimmed a lot of their meat, so are a bit leaner than short ribs.
Cooking BBQ Beef Short Ribs
I only cooked two ribs as it was only for myself but after I made them, I wished that I’d made A LOT more to have as leftovers! The ribs were tender and succulent, and the sauce was tangy, savory, and incredibly delicious.
You’ll want to pressure cook them first because short ribs are quite tough, so to just outright grill them, or oven roast them in a short amount of time, without tenderizing them first, just won’t produce a nice finished dish.
I seasoned the ribs generously before I pressure-cooked them. I prefer to season at every stage of cooking to create layers of flavor!
So if you’ve cooked with the Ninja Foodi before, you know it needs liquid in the pot to be able to come to pressure.
So again, layering flavor here is the key, so why use just water when you can use wine? 🙂
Sealing this magical appliance up with the ribs nestled inside, we pressure cook those babies for 40 minutes.
If you want to cook more than two ribs at a time, there’s no problem with that! (and I recommend it!)
Just know that the pressure cooking time is exactly the same.
No need to increase it.
So when the cooking time is up, then the yummy crisping part begins!
Don’t drain those cooking liquids!! We’ll be using them in a bit!
Place the rack in the bowl and you’re off to the races!
GENEROUSLY slather BBQ sauce over the short ribs. I used Kraft Chicken and Rib, (not sponsored), but there are eleventy billion different sauces out there – use your very favorite!
Set the Foodi to the Air Crisp function, and crisp away!
Don’t ever leave flavor behind in the pot, guys! Use a cornstarch slurry and thicken up those pan dishes to pour over some soakable mashed potatoes!
As I write this, my mouth is literally watering for those ribs. I was SO happy with the Ninja Foodi and how I was able to make these all in a “one pan” sort of thing!
Could I Do These With Pork Side Ribs or Beef Back Ribs?
For sure! The pressure cooking time would probably be slightly less, but the saucing of the ribs, air crisping, and making the sauce would all be the same.
Can I Start Out With Frozen Ribs?
You can start with frozen ribs, for sure. I would run them under some water so that even though they are frozen, you can season them and the seasoning will stick to the ribs. Then, proceed as normal with the recipe.
If all the ribs are separate like mine are, the only difference with using frozen ribs will be the ‘come to pressure’ time. Starting with frozen ribs just means that it will take longer for the Foodi to come to pressure during the pressure cooking phase.
What If I Don’t Want To Use BBQ Sauce?
Well, that’s just crazy talk. haha!! I’m just kidding. You can absolutely go sauceless! (great keto/low carb option as well!)
An idea would be to use beef broth to pressure cook with and don’t add wine. Then simply thicken that into a gravy of sorts.
That would be equally as delicious!
To make these sauced, Keto BBQ Short Ribs , use a low or no sugar sauce, thicken with Xantham gum, and serve them with a keto Instant Pot mashed “potato’
Yes! The cooking method would be totally different though. You would want to cook them ‘low and slow’ in a roasting pan with a lid to keep in the moisture.
You’d be looking at roasting the short ribs for at least a few hours in order to break down the tough connective tissue. Add sauce near the end.
Incidentally, if you have an Instant Pot, you could use that, and then, of course, sauce when they are done cooking and broil in the oven.
What Is A Perfect Side Dish For These BBQ Beef Ribs?
Ideally, my preference would be mashed potatoes. That being said, feel free to serve them with rice or even quinoa.
If you’re not too familiar with the Ninja Foodi appliance, take a peek at this article that talks all about it, and should give you some hints and tricks to feel more acquainted with it!
When you make these BBQ Beef Short Ribs, I’d be thrilled to hear how they turned out for you, and if you made any changes to the recipe! Thanks so much for stopping by The Salty Pot today, and I hope you have a fantastic day (and a lip-smackin’ dinner!!!).
Ninja Foodi BBQ Beef Short Ribs
Ninja Foodi BBQ Beef Short Ribs are flavorful and delicious with tender meat that falls off the bone. Pressure cooking these ribs is the only way to go when cooking short ribs.
Ingredients
- 2 Beef Short Ribs (see notes)
- ¼ c Red Wine
- ¾ c Beef Stock
- ¼ c Diced Onion
- ½ c bbq sauce
- Seasoning as desired:
- Seasoning salt
- Garlic Powder
- Onion Powder
- 1 tablespoon Cornstarch (see notes)
Instructions
- Season the beef ribs with the seasonings above, to your preference.
- Add the onion, wine, and broth to the bottom of the Foodi cooking bowl
- Close the toggle switch to sealing
- Pressure cook on manual, high, for 40 minutes.
- Do a natural release for 10 minutes, and then carefully release any remaining pressure until the pin drops and it's safe to open the lid.
- Remove the ribs to a plate.
- Generously brush the bbq sauce over the entire surface of the ribs. Place the ribs back into the pot, on the top rack of the air-crisping rack.
- Air crisp the ribs for 10 minutes, watching them closely so as not to burn. Feel free to flip them halfway through.
- Remove the ribs to rest and take out the rack.
- Mix up the slurry and pour into the pan juices in the pot to thicken.
- Spoon over the ribs and enjoy!
Notes
Cooking more than 2 ribs at a time is fine. The cooking time and steps are all the same. A cornstarch slurry is mixing the cornstarch with 2 tablespoon water.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 453Total Fat: 20gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 85mgSodium: 1334mgCarbohydrates: 39gFiber: 1gSugar: 25gProtein: 25g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
** DON’T FORGET TO PIN THIS BBQ BEEF SHORT RIB RECIPE PIN TO YOUR FAVORITE PINTEREST BOARD TO SAVE FOR LATER!!**
Shannan Weber says
I have 4 lbs of beef shorts ribs bone in do ou thing I should pressure cook them 40-50 mins so they are nice an tender?
Cat says
I tried this with 5 short ribs not 2. I think it’s a good idea to trim as much fat off the ribs before you pressure cook. I seasoned the ribs with a dry rub of S&P, onion & garlic powder, paprika, cumin, and some crushed thyme.
After pressure cooking, I poured the juices into a fat separator because a giant amount of grease comes off the ribs. You don’t want to be eating that!
I needed 2 TBL of cornstarch and instead of mixing water, I took some of the broth and mixed it with the cornstarch and then whisked the slurry directly into the simmering juices.
We made this with steamed green beans and the kids loved it!
Debbie Barber says
I am happily making this rib recipe tonight. It is by far the closest recipe for good ribs as I have used for 20-25 years. The only difference is I usually boil them down to get rid of some of the fat, but this time I have marinated the ribs with something I use all the time & I did not want to boil it off. My Ninja!! DUH. I love this appliance and it beats trying to get that even crisp on the outside and not burn anything. I am also using a bbq sauce used by my grandmother so I am excited about the whole process. I also cook with wine alot, spaghetti sauce, white sauce, meats, meatloafs, etc…..I will let you know the final product outcome. Debbie
Joanne says
Debbie, it sounds like you’re an amazing cook… when can I come for dinner!! LOL j/k 😉 I’m thrilled to hear you enjoyed making the rib recipe! Thank you so much for the wonderful comment!
Lynn says
My ninja foods does not have a pressure cook. Am I misunderstanding something?
Joanne says
Hi Lynn
I’m not sure I understand your question. The Ninja Foodi IS a pressure cooker (among many other functions). Do you have a different appliance by Ninja?
Tammie says
what can i use instead of red wine? can i use beef broth instead of beef stock? It would save me a trip to the store.
Joanne says
Hi Tammie! Yes, absolutely you can use beef broth instead of stock. No worries about the wine, you can totally leave it out.
Lee Ann Stuemky says
Hi! Do I adjust the cooking time if I’m using boneless beef short ribs?
Joanne says
Hey Lee Ann! Well, I’ve never cooked a boneless short rib to be honest. But if I was going to, I wouldn’t cook it for much less time than the 40 minutes. I might shorten it to 35 and continue on as usual with the recipe. I think that amount of time will give the ribs enough tenderness without overcooking them. A good tip is to let the ribs come to room temperature before starting the recipe. Let me know how it goes, I’m interested to hear your results!
Alan I Fleischmann says
OMG! Best short ribs EVER! The bones fell off! Fork tender. Added some honey to the baste/glaze for some extra sweetness. Fabulous recipe. Thanks!
Joanne says
Yaaay!! Alan, you made my weekend!! I’m thrilled to hear that you enjoyed the recipe and the honey is a great tip! Thank you so much for commenting 🙂
John Franks says
I made them last night and they were the best I’ve ever made. My guests who never had short ribs loved them. They are essentially no work compared to trying to prepare them in a oven. They are certainly easier than preparing them in a smoker.
Joanne says
That’s so awesome John! I’m thrilled that you loved this recipe and that your guests did as well. Thank you for taking the time to comment 🙂
Paulie says
Delicious sauce, but my ribs turned out overcooked. I did sear them first, so maybe that made a difference?? I will try again but decrease the cooking time.
Joanne says
Hi Paulie, yes, searing most likely made the difference. When you’re using the Ninja Foodi, there’s no need to sear these ribs first because you are air crisping them at the end.
Melinda says
Hi!
Should the ribs be placed in the pot bone side up or down or does it matter? Also, if I want to double the liquid for extra gravy for potatoe,s will that make any difference on the pressure cooking timing or anything else?
Joanne says
Hi Melinda! It doesn’t matter how the ribs are placed in the pot. Doubling the liquid shouldn’t matter either. I’ve not done it myself, but I can’t see it making any difference 🙂 Let me know how it goes for you!
Mark Fisher says
Hi Joanne, firstly thank you for your wonderful hints. I am currently marinating around 700 g (so I guess 1 1/2 lb) of beef short ribs in an Asian style blend I have been playing with for many years. Normally I slow cook, then refrigerate overnight & finish off on a BBQ. I have been experimenting with my foodi for a couple of months & wondering why I haven’t pressure cooked before. Will be giving your method a go this afternoon with my Asian blend. Fingers x’d
Joanne says
Hey Mark! This sounds great! I hope it worked out well for you. Send me an email at joanne@thesaltypot.com, I’d love to hear how it went!
Cassy says
Thank you for the recipe. I made these but did sous vide them for four hours prior to making these. They turned out very good and the gravy was amazing!
Joanne says
Wow Cassy, that’s awesome! I haven’t had a chance to sous vide anything yet, but it’s nice to know you adapted this recipe to make it work. Fantastic and thanks for sharing!
Maria Blackman says
Hi,
When you air crisp do you leave the liquid in the bottom? Regards Ria
Joanne says
Hi Ria! I do, yes but you certainly don’t have to. You can carefully drain it before you air crisp 🙂
mary pillen says
Hello my name is Mary,
How much seasoning are you using, seasoning salt, garlic and onion powder. Obviously I’m a novice LOL. I hope I hear back from you, thank you very much.
Joanne says
Hi Mary and thank you for commenting with your question 🙂 If you’re only doing a few ribs, then start out with a 1/4 to 1/2 tsp each for both sides of the ribs. It’s really to preference, so if you like garlic and onion flavors, maybe use a bit more, but if not, use less. You can start out with a sprinkling of seasoned salt because you can always add more after cooking if it needs more salt – but you can’t take it away 😉
Let me know how it goes!
Mary says
This recipe is fantastic thank you so much. Making it again tonight!!!
Joanne says
Mary, that’s so awesome to hear that you’re making it again! It’s rainy and chilly here today, so your comment is a ray of sunshine! Thanks for taking the time to write me!
John Morrison says
I’ve made this several times in my ninja foodie. Always comes out great. I don’t use bbq sauce as I’m from the south and if it has bbq sauce on it it’s got to be pork ribs. But that’s just me.
Joanne says
Hey John! Thanks for commenting. I’m so happy that you like the recipe and you’ve used it several times. That comment made my day!
Jennifer Harkey says
Hi! In the pressure cooking step are the ribs down in the liquid? I have some boneless beef short ribs – would this decrease the cooking time! Thanks for helping this NOOB!
Joanne says
Hi Jennifer – So I cooked the ribs right in the liquid. You can certainly put them on a rack if you wanted, to keep them out of the liquid. However, I used a red wine in the liquid and wanted some of that flavor to infuse even more into the ribs, but you don’t have to do that. You can even just pressure cook with water! Let me know how it works out for you!
Jamie says
I’m excited to try this recipe!! If I’m cooking for a family and fit as many ribs as I can into the 8qt Ninja, does that mean I should add more liquid and more time? You are the best!!!!
Joanne says
Hey Jamie!! I’m excited for you to try the recipe too!! Ok, so it doesn’t matter how many ribs you put in, the cooking time (and natural release time) is all the same, as is the amount of liquid. As long as the ribs are all around the same size, you’re good to go.
However, to get the caramelization on the ribs, it’s easy to do if you’re doing a single layer in the pot, but if you’re doing a bunch at a time, you might want to put them under your broiler in the oven on a sheet pan (parchment lined is easy clean up!) to get that little crust on them. But, if you don’t really care about getting the caramelization, then after the natural release is finished, take them out, sauce them up, and thicken the bowl juices if you want. If not, get eatin’! 🙂 Let me know how they worked out for you!
Kimberly says
Sorry I meant on the Ninija foodi grill. I don’t have the pressure cooker version
Joanne says
Hey Kimberly! Thanks for asking your question. Sadly, I don’t think I can be much help because I don’t have the grill yet, so I haven’t been able to try it!!! I’m sorry! (Guess I need to get myself the grill soon hey? lol)
Kimberly says
Can you make this in a ninja foodi?
Ruth says
Love this recipe but what about when mama forgets to take meat out of the freezer?😱 Kids are starving & I’m not sure if I should just add more time or kick myself and succumb to take out… again🤬
Thanks bunches!
Truman says
Second that question! As I look at bricks of frozen short ribs and our new foodi I at 5pm.
Joanne says
Hey Truman! Ok, so I’ve never worked this recipe with frozen ribs. However, in my experience, you don’t have to add much more time to the cook time. Basically, the pot will take longer to come to pressure because you’re starting out with frozen ribs. It will try it’s best to thaw them before the actual cook time starts, but they will be cooking during the ‘come to pressure time’. I would still go ahead and follow the directions, but you may wait longer for the pot to come to pressure to cook, and if after the cooktime is up, check the doneness, and you can always air crisp for a longer period of time, or simply add a few more minutes onto the pc cooking. Seeing that the pot is already hot, the time to come back up to pressure will be minimal.
Let me know how it works out!
Claudia says
Omg!!!!!! This recipe is OUT OF THIS WORLD!!!
So unbelievably good!!
My fiancé and I never had short ribs until today, but let me tell you… I’m glad I have waited, because this is the BEST recipe!!
Thank you so much, for allowing us to have had something so wonderful!
Joanne says
Hey Claudia!! Wow!! You made my day!! – heck.. my WHOLE WEEKEND with your beautiful, kind comments 🙂 I’m THRILLED that you loved this recipe for short ribs 🙂 Short ribs are something I don’t have often but when I do.. you’re right.. The Foodi does an incredible job of them.
Thank you SO much for taking the time to comment on my recipe! It REALLY makes what I do, worth it when I read things like this. 🙂 🙂