Instant Pot Short Ribs Recipe

Instant Pot Short Ribs Recipe

Cooking short ribs in the Instant Pot yields tender, flavorful meat in a fraction of the time compared to traditional methods. The pressure cooker infuses the meat with delicious flavors from the braising liquid, making it a perfect dish for a cozy dinner.

Ingredients:

• 3-4 pounds beef short ribs
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 3-4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional, or use more broth)
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 tablespoon cornstarch (optional, for thickening)
• Chopped fresh parsley (for garnish)

Instructions:

1. Prepare the Ribs:

• Pat the short ribs dry with paper towels and season generously with salt and pepper.

2. Sauté the Ribs:

• Turn the Instant Pot to the sauté function and add olive oil. Once hot, add the short ribs in batches, searing them on all sides (about 3-4 minutes per side). Remove the ribs and set aside.

3. Sauté the Aromatics:

• In the same pot, add the chopped onion and sauté for 2-3 minutes until softened. Add minced garlic and sauté for an additional minute until fragrant.

4. Deglaze the Pot:

• Pour in the red wine (or additional broth), scraping up any browned bits from the bottom of the pot. Let it simmer for about 2-3 minutes.

5. Add the Remaining Ingredients:

• Stir in the beef broth, tomato paste, Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaves. Return the short ribs to the pot, making sure they are submerged in the liquid.

6. Pressure Cook:

• Close the lid and set the valve to sealing. Cook on high pressure for 45 minutes. After the cooking time is complete, allow for a natural pressure release for 10-15 minutes, then perform a quick release for any remaining steam.

7. Thicken the Sauce (Optional):

• If you’d like to thicken the sauce, mix cornstarch with a bit of water to create a slurry. Switch the Instant Pot back to sauté, stir in the slurry, and simmer until thickened.

8. Serve:

• Remove the short ribs from the pot and serve them with the sauce poured over the top. Garnish with chopped parsley.

Tips:

• Side Suggestions: These short ribs pair well with mashed potatoes, polenta, or crusty bread to soak up the sauce.
• Storing Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.
• Flavor Variations: Feel free to add vegetables like carrots or mushrooms for additional flavor and texture.

Enjoy your delicious Instant Pot Short Ribs!