Instant Pot Short Ribs
Pressure cooked until fall-apart tender in a rich, deeply flavored sauce, these short ribs are elegant enough for a holiday meal yet easy enough to make on a random Tuesday night.
Servings: 4
Ingredients
- 1 tablespoon extra virgin olive oil + more if needed
- 8 bone-in short ribs
- kosher salt and pepper
- 1 large yellow onion chopped
- 2 large carrots peeled and chopped
- 2 ribs celery chopped
- 2 tablespoons minced garlic
- ½ cup dry red wine see note
- 1 cup low-sodium beef broth
- 2 sprigs fresh thyme or 1 teaspoon dried thyme leaves, not ground thyme
- 1 dried bay leaf
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 tablespoon reduced-sodium soy sauce or Tamari
- 2 tablespoons cornstarch or arrowroot powder
- 3 tablespoons cold water
- 1-2 tablespoons unsalted butter optional
Instructions
- Turn the sauté function on the Instant Pot. Add in 1 tablespoon extra virgin olive oil and let heat briefly while you season the short ribs.
- Season the short ribs generously with salt and pepper on each side. Add half of the seasoned short ribs into the heated oil and brown on each side, about 4-5 minutes per side. Remove the seared ribs from the inner pot and place them on a plate. Repeat the process with the remaining short ribs, adding additional oil if inner pot is dry (it shouldn't be.)
- To the inner pot, add the diced onion, carrots, and celery, and sauté until softened, about 3-4 minutes. Add in 2 tablespoons minced garlic and saute to briefly toast for just about 30 seconds.
- Pour ½ cup dry red wine (or additional beef broth) into the inner pot and scrape up the browned bits on the bottom of the inner pot. Let simmer for 1 minute to let the alcohol cook off and the flavor to concentrate. Hit cancel to turn off the sauté function.
- Add 1 cup low-sodium beef broth, 2 tablespoons balsamic vinegar, 1 tablespoon brown sugar, 1 tablespoon reduced-sodium soy sauce, 2 sprigs fresh thyme, and 1 dried bay leaf the inner pot and give that a good stir. Nestle the seared ribs into the cooking liquid, being sure each rib is evenly submerged into the liquid.
- Place the lid on the inner pot, be sure the vent knob is pointed towards sealed. Using the pressure cook or manual button, set the cooking time to 45 minutes on high pressure.
- Once the cooking time has elapsed, allow the pressure to release naturally on its own for at least 15 minutes. This is SUPER important for tender beef.
- To thicken the cooking liquid, remove the short ribs, place them on a plate, and tent them with foil to keep warm. Turn the Instant Pot to sauté and let the liquid come to a rapid bubble. Mix 2 tablespoons cornstarch with 3 tablespoons cold water until dissolved and then slowly whisk into the braising liquid. Cook until thickened, about 2-4 minutes, whisking constantly. Whisk 1-2 tablespoons unsalted butter into the gravy if desired and turn off the Instant Pot once melted.
- Serve the ribs with the gravy.
Video
Notes
Gluten-Free Modification: Use tamari in place of soy sauce.
Dairy-Free Modification: Omit the butter from the recipe. Your gravy will be plenty rich without it.
Storage: Store ribs with gravy in an airtight container in the fridge up to 4 days or freeze for up to 2 months. To reheat, thaw in the refrigerator if frozen, then warm the ribs and gravy in a heat-safe bowl, covered with a damp paper towel, in 60-second intervals until heated through. Add a splash of broth if the gravy needs thinning.
Nutrition
Calories: 529kcal | Carbohydrates: 19g | Protein: 46g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 134mg | Sodium: 419mg | Potassium: 1149mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5107IU | Vitamin C: 7mg | Calcium: 55mg | Iron: 5mg
