Go Back
ninja foodi beef ribs
Print

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

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.