Instant Pot® Braised Short Ribs
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT1H20M1 Hr 5 Min
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Yield:4 Servings
Ingredients
- 3 pounds bone-in, individual cut beef short ribs
- Kosher salt or freshly cracked pepper
- 3 tablespoons cooking oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 4 cloves of garlic, minced
- 1 ½ cups dry red wine (Cabernet Sauvignon, Merlot, Pinot Noir, etc.)
- 2 ¼ cups beef stock, divided
- 1 ½ tablespoons tomato paste
- 2 stalks fresh rosemary, leaves removed and chopped
- 2 bay leaves, fresh or dried
- ¼ cup cornstarch
- 1360.78g bone-in, individual cut beef short ribs
- Kosher salt or freshly cracked pepper
- 38.34g cooking oil
- 1 yellow onion, chopped
- 2 carrots, peeled and diced
- 4 cloves of garlic, minced
- 354.88ml dry red wine (Cabernet Sauvignon, Merlot, Pinot Noir, etc.)
- 532.32ml beef stock, divided
- 19.17g tomato paste
- 2 stalks fresh rosemary, leaves removed and chopped
- 2 bay leaves, fresh or dried
- 59.15ml cornstarch
Science belongs in a kitchen, and we see it here – an Instant Pot® cuts cooking time in half, with no sacrifice to flavor. Rich flavors meld together to highlight the star – the beef.
Preparation
STEP 1
Season short ribs with salt and pepper, set aside.
STEP 2
Turn your Instant Pot® to sauté mode. When heated, add 2 tablespoons cooking oil.
STEP 3
Place seasoned short ribs into the Instant Pot®, and allow them to sear and create a crust, about 2-3 minutes. Flip and cook another 2-3 minutes on other side, remove from Instant Pot® and set aside.
STEP 4
Add remaining cooking oil, onions, carrots and garlic to pot. Cook until the onions are translucent, about 2-3 minutes.
STEP 5
Add 1/2 cup red wine to deglaze your pot, using a wooden spatula to scrape up all the tasty bits along the bottom.
STEP 6
Add remaining wine, 2 cups of beef stock, tomato paste, rosemary and bay leaves. Return short ribs to the pot.
STEP 7
Place cover on your Instant Pot® and lock, and set the release valve to “sealing.” Pressure cook for 45 minutes.
STEP 8
After cooking, do a 10-minute natural pressure release, then carefully move the release valve to “venting” to release remaining pressure.
STEP 9
Open cover and remove the short ribs and set aside. Return the Instant Pot to sauté mode and bring the liquid to a boil.
STEP 10
While liquid is heating, mix remaining beef stock and cornstarch in a small bowl to create a slurry. Whisk this well to eliminate any clumps. Once liquid in pot is boiling, stir in the slurry – continue to cook and stir for about 1-2 minutes to allow the gravy to thicken.
STEP 11
Plate the short ribs and serve with your gravy over the top.