Unlock the secret to incredibly tender, melt-in-your-mouth lamb ribs without spending hours by the oven! This recipe harnesses the magic of the pressure cooker to deliver fall-off-the-bone perfection in just 20 minutes. The real star, however, is the luscious garlic gravy—a rich, creamy, and utterly decadent sauce made with Parmesan, heavy cream, and fresh parsley. It’s an elegant, restaurant-quality dish that’s surprisingly easy to make and perfect for a special weeknight dinner.
Ingredients
• For the Lamb Ribs
• 2 lbs / 900g lamb ribs
• 2 cups / 475ml beef stock
• 1 tsp / 6g salt
• For the Garlic Gravy
• 3 tbsp / 45g butter
• 4 garlic cloves, crushed
• 1 cup / 240ml heavy cream
• 2 tbsp / 30g sour cream
• 2 tbsp / 30ml full-fat milk
• ¼ cup / 25g grated Parmesan cheese
• 3 tbsp fresh parsley, finely chopped
• ¼ tsp garlic powder
• ¼ tsp onion powder
Instructions
1. Pat the lamb ribs dry and place them inside the inner pot of your pressure cooker. Pour in the beef stock and season with salt. Secure the lid and set the steam release valve to the ‘Sealing’ position.
2. Select the ‘Manual’ or ‘Pressure Cook’ function and set the timer for 20 minutes on high pressure.
3. Once the cooking cycle is complete, perform a quick pressure release. Carefully open the lid and transfer the tender ribs to a serving platter, tenting with foil to keep them warm.
4. Carefully pour out the cooking liquid from the pot, making sure to reserve about 3 tablespoons (45 ml) inside.
5. Select the ‘Sauté’ function. Add the butter to the pot and let it melt. Add the crushed garlic and sauté for 1 minute until fragrant, being careful not to let it burn.
6. Whisk in the heavy cream, sour cream, milk, and the reserved stock. Stir in the chopped parsley, garlic powder, and onion powder.
7. Bring the sauce to a simmer and cook for 5-6 minutes, stirring constantly, until it begins to thicken to your desired consistency.
8. Press the ‘Cancel’ button to turn off the heat. Stir in the grated Parmesan cheese until it has completely melted and the gravy is smooth and luxurious.
9. Pour the warm garlic gravy over the lamb ribs and serve immediately.
Nutritional Information
• Per Serving
• Calories: 453
• Total Fats: 26.8g
• Net Carbs: 1.7g
• Protein: 49g
• Fiber: 0g
Pro Tips
• For a deeper, richer flavor, use the ‘Sauté’ function to sear the lamb ribs in a little oil on all sides before adding the stock and pressure cooking.
• If your gravy isn’t as thick as you’d like, continue to simmer it on the ‘Sauté’ setting for a few extra minutes. For a keto-friendly thickener, whisk in a tiny pinch (1/8 tsp) of xanthan gum.
• These rich ribs pair beautifully with low-carb sides like creamy cauliflower mash, roasted asparagus, or a simple green salad with a sharp vinaigrette.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat to prevent the cream sauce from separating.
FAQ
Q: Do I have to sear the lamb ribs before pressure cooking
A: Searing is an optional but recommended step for a deeper, richer flavor. You can use the ‘Sauté’ function on your pressure cooker to brown the ribs in a little oil before adding the stock and cooking under pressure.
Q: How can I make the garlic gravy thicker
A: If your gravy isn’t as thick as you’d like, continue to simmer it on the ‘Sauté’ setting for a few extra minutes, stirring constantly. For a keto-friendly thickener, you can whisk in a tiny pinch (about 1/8 tsp) of xanthan gum.
Q: What should I serve with these lamb ribs
A: These rich ribs pair beautifully with low-carb sides. The recipe suggests serving them with creamy cauliflower mash, roasted asparagus, or a simple green salad with a sharp vinaigrette to complement the creamy garlic gravy.
Q: Can I use a natural pressure release instead of a quick release
A: This recipe specifically calls for a quick pressure release. This immediately stops the cooking process, ensuring the lamb ribs are perfectly tender and not overcooked. A natural release would continue to cook the ribs, which could make them too soft.
