Instant Pot® Braised Short Ribs
-
Prep Time:15 Minutes
-
Cook Time:PT1H20M1 Hr 5 Min
-
Yield:4 Servings
- 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.
Season short ribs with salt and pepper, set aside.
Turn your Instant Pot® to sauté mode. When heated, add 2 tablespoons cooking oil.
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.
Add remaining cooking oil, onions, carrots and garlic to pot. Cook until the onions are translucent, about 2-3 minutes.
Add 1/2 cup red wine to deglaze your pot, using a wooden spatula to scrape up all the tasty bits along the bottom.
Add remaining wine, 2 cups of beef stock, tomato paste, rosemary and bay leaves. Return short ribs to the pot.
Place cover on your Instant Pot® and lock, and set the release valve to “sealing.” Pressure cook for 45 minutes.
After cooking, do a 10-minute natural pressure release, then carefully move the release valve to “venting” to release remaining pressure.
Open cover and remove the short ribs and set aside. Return the Instant Pot to sauté mode and bring the liquid to a boil.
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.
Plate the short ribs and serve with your gravy over the top.