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Last updated on February 19th, 2022 at 06:09 pm
You will love these barbeque beef short ribs made in the Ninja Foodi! In fact, you can use the Foodi to make this entire meal.
I recently received a Ninja Foodi to review, and it’s changing the way we cook around here. Today, I want to share our recipe for Ninja Foodi short ribs because it turned out so well! We also made mashed potato cakes and veggies. The entire meal was made in the Foodi with the pressure cooking feature and the TenderCrisp Technology.
Barbeque Beef Short Ribs with Mashed Potato Cakes and Veggies (in the Ninja Foodi)
I love that you can cook an entire meal ALL in the Foodi. (Think of all the pots and pans you’d be getting dirty cooking all of this the traditional way!) And, everything was delicious! The meat was tender and juicy, the veggies were flavorful, and the potato cakes were crispy on the outside (the way I like them), but soft and cooked through on the inside. I was a little bit skeptical before I got the Foodi, but with everything I cook I am more and more impressed.
Now for the recipe…as always, feel free to substitute your own sauces and and seasonings to make this barbeque beef short ribs recipe suit your taste. And, if you’re not a fan of these particular veggies, you can experiment with your favorites.
Barbeque Beef Short Ribs with Mashed Potato Cakes and Veggies in the Ninja Foodi
Ingredients
Barbeque Beef Short Ribs and Vegetables
- 6, about 3 lbs uncooked, bone-in beef short ribs trimmed of excess fat
- 1/2 cup apple cider vinegar
- 1 cup beer
- 1/2 cup soy sauce
- 2 Tbsp garlic minced
- 2 Tbsp red pepper flakes
- 1/2 onion chopped
- 1 large sweet potato diced
- 2 cups brussel sprouts
- 1 cup your favorite barbeque sauce
- drizzle balsamic glaze
Potato Cakes
- cold mashed potatoes or pre-made mashed potatoes
- canola oil
Instructions
Barbeque Beef Short Ribs and Vegetables
- Put shortribs in Foodi with apple cider vinegar, beer, soy sauce, garlic, and red pepper flakes. Assemble pressure lid, making sure the pressure release valve is in the SEAL position.
- Select PRESSURE, and set to HIGH. Set time to 40 minutes, and START.
- Toss brussel sprouts, sweet potatoes, and onions with salt and pepper.
- When pressure cooking is complete, quick release the pressure by moving the pressure release valuve to the VENT position. Carefully remove the lid when unit has finished releasing pressure.
- Place the reversible rack inside the pot over the ribs, making sure the rack is in the higher position. Place your vegetable mixture on the rack.
- Close the crisping lid. Select BAKE/ROAST, setting temperature to 350 degrees and timer to 15 minutes. Select START to begin.
- Once vegetables are tender and roasted, transfer them and the ribs to a serving tray. Top short ribs with barbeque sauce, and drizzle vegetables with balsamic glaze.
Potato Cakes
- Shape mashed potatoes into four-inch patties and spray with canola oil
- Use AIR CRISP feature to cook for 10 minutes total, turning potato cakes after five minutes.
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Dana
Will have to try this one! Looks tasty!
L. Franklin
These were delicious! We use our Foodi all the time, and we’re always looking for new recipes.
Donna Martin
thank u for the recipe