Short Ribs in Instant Pot
Use our BakeBot Ai Chat for instant answers.
"Delicious and hearty short ribs!"Serves 4 | Prep Time 30 min | Cook Time 45 min
Why I Love This Recipe
Very tender and tasty. This recipe can also be done in a slow-cooker, just Sear the meat on stovetop before putting in crockpot and thicken sauce on a burner.
Ingredients You'll Need
6-8 large beef short ribs (depending on size)
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp olive oil or avocado or peanut oil
8 garlic cloves, crushed
1 cups red wine
1 tsp worcestershire sauce
2 cup beef broth
1 tsp dried rosemary
1/2 tsp dried thyme
5 bay leaves
1 large onion, quartered
2 medium carrots, sliced into 1/4 inch pieces
2 large potatoes, quartered
salt & pepper to taste
For thickening, if needed:
2 Tbsp cornstarch or Flour
2 Tbsp water
Select the "Saute" setting on an electric pressure cooker and Adjust it to High. Once it reads HOT, add olive oil.
Add short ribs to very hot oil, in one layer in the Instant Pot. Do in batches if too much for single layer.
Sear until browned, a couple of minutes on each of the sides. If searing another layer transfer browned short ribs to a plate and cover with foil. Repeat with remaining short ribs.
Add the crushed garlic, cook for 1 minute. Add the rosemary and thyme, stir and cook for 1 minute.
Add 1 cup of red wine, the Worcestershire sauce to the pot to deglaze. Scrape the bottom of the pot really well to remove any pieces the stuck to it.
Add remaining liquids and herbs to pot. The ribs should be covered in liquid at least up half of the rib. Add more beef broth if needed. The bulk of the ribs need to be submerged in liquid. Ensure that the total volume does not go above the maximum fill line.
Close and seal the pressure cooker. Turn the venting knob on top to "Sealed".
Press the "Manual" or "Meat" button and set timer for 30-45 minutes on High Pressure (depending on size of ribs).
Naturally release pressure for 20 minutes.
Move ribs to a platter and cover with foil to keep warm and skim off the fat in the pot. Remove and discard the bay leaves. Add veggies to pot and cook on manual, set for 3 minutes with the vent sealed. Immediately, open vent when 3 minutes are up.
Remove veggies and set aside with meat. Proceed to thickening the sauce.
Select Saute function and adjust to medium heat. Simmer the sauce for about 30 minutes to reduce, stirring occasionally. If the sauce is not as thick as you'd like, in a small bowl, combine cornstarch or flour and water and add it to the pot a little at a time boiling until desired consistency is achieved.
Turn the instant pot off and put meat and veggies in to rewarm.
Serve and enjoy. May garnish with green onions if desired.
Pairs Well With
Buttered dinner rolls.