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Instant Pot® Braised Short Ribs

Instant Pot® Braised Short Ribs

Difficulty Level: Intermediate
  • Prep Time:
    15 Minutes
  • Cook Time:
    PT1H20M
    1 Hr 5 Min
  • Yield:
    4 Servings
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.
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.

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