Barbeque Beef Short Ribs with Mashed Potato Cakes and Veggies in the Ninja Foodi
Servings 4
Ingredients
Barbeque Beef Short Ribs and Vegetables
- 6, about 3 lbs uncooked, bone-in beef short ribs trimmed of excess fat
- ½ cup apple cider vinegar
- 1 cup beer
- ½ cup soy sauce
- 2 Tbsp garlic minced
- 2 Tbsp red pepper flakes
- ½ 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.