Go Back
ninja foodi beef ribs

Barbeque Beef Short Ribs with Mashed Potato Cakes and Veggies in the Ninja Foodi

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 4


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


Barbeque Beef Short Ribs and Vegetables

  1. 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.

  2. Select PRESSURE, and set to HIGH. Set time to 40 minutes, and START.

  3. Toss brussel sprouts, sweet potatoes, and onions with salt and pepper.

  4. 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.

  5. 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.

  6. Close the crisping lid. Select BAKE/ROAST, setting temperature to 350 degrees and timer to 15 minutes. Select START to begin.

  7. 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

  1. Shape mashed potatoes into four-inch patties and spray with canola oil

  2. Use AIR CRISP feature to cook for 10 minutes total, turning potato cakes after five minutes.