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Old 06-22-2014, 11:42 AM   #1
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Beef Cross Rib Roast in a pressure cooker

Hello All,

I usually cook Rib Roasts in a slow cooker and I usually use the pressure cooker for pulled pork, strogonoff, soups. I didn't have enough time to slow cook the rib roast so I figured I'd use the pressure cooker. The roast was 3.25lbs. I looked up the time and it said 45 minutes. I cooked it and then I did a combo of natural and fast pressure relief. I then let it sit for about 10 minutes. It didn't come out like shoe leather but it was tougher than I expected as it definitely wasn't pull with your fork that I was expecting.

I browned the meat added sauteed chopped onions, a can of beef broth, a dry packet of ranch, a dry packet of brown gravy, and a dry packet of marinade. The gravy was yummy but the beef was a bit tough. Where did I go wrong? Cook too long? Fast release? Or just the way it is?

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Old 06-22-2014, 11:52 AM   #2
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Sounds like you didn't cook it long enough. The internal temperature of the roast has to reach about 190F to 200F in for the connective tissues to break down so the meat will be tender.
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