Instant Pot Short Ribs recipe
Indulge in the mouthwatering flavors of fall-off-the-bone short ribs, elevated to new heights with the convenience of an Instant Pot. This recipe combines rich, full-bodied red wine and aromatic vegetables, creating a savory marinade that infuses the meat with deep flavor.
Gone are the hours spent waiting for perfectly braised short ribs. The electric pressure cooker dramatically reduces cooking time while enhancing tenderness, ensuring you can savor a gourmet meal in half the time without sacrificing quality.
Whether you’re a busy home cook or an aspiring chef, this dish promises a delectable experience that will impress even the most discerning palates. Prepare to delight your family and friends with this simple yet sophisticated recipe that brings restaurant-quality dining to your table.
Instant Pot Short Ribs Ingredients
Discover the essence of Instant Pot Short Ribs through its thoughtfully selected ingredients, each contributing to the dish’s rich and comforting flavor profile.
Full-bodied red wine acts as both a marinade and a sauce base, infusing the meat with deep, complex flavors while tenderizing it to perfection.
Beef short ribs are the star of the show, offering rich, beefy goodness that becomes irresistibly tender when cooked under pressure.
Salt and ground black pepper enhance the natural flavors of the meat, while a light coating of all-purpose flour helps create a luscious sauce.
Olive oil and unsalted butter provide a savory base for sautéing, adding a touch of richness to the overall dish.
Chopped white onion, minced carrots, and sliced garlic bring sweetness and aromatic depth, creating a fragrant foundation that elevates the short ribs.
Fresh rosemary adds an earthy note, perfectly complementing the savory components of the dish.
Lastly, chicken stock enriches the cooking liquid, ensuring every bite bursts with flavor and comfort.
Instant Pot Short Ribs
Tender, fall-off-the-bone short ribs are a delight for the senses, and with an Instant Pot, they’re easier than ever to prepare. This dish is not only comforting but also showcases rich flavors that come together beautifully in a fraction of the time. Here are some helpful tips, serving suggestions, and answers to frequently asked questions to ensure your short ribs are a hit at the dinner table.
Recipe Tips
- Marinate for Maximum Flavor
Marinating your short ribs overnight in red wine not only infuses them with deep, rich flavors but also helps to tenderize the meat. If you’re short on time, try to marinate for at least eight hours. The longer they marinate, the more flavorful they will be! - Browning is Key
Don’t skip the browning step before pressure cooking. Searing the short ribs in olive oil and butter adds a layer of flavor that elevates the entire dish. Make sure to brown all sides of the ribs for the best results, and don’t forget to scrape the brown bits from the pot after sautéing the vegetables. - Adjusting Consistency of the Sauce
If you prefer a thicker sauce, allow it to reduce for a bit longer after the ribs are done cooking. Mixing cornstarch with water before adding it to the sauce ensures a smooth consistency. This can be adjusted to your preference—just remember to stir constantly while simmering to prevent clumping.
What to Serve with Instant Pot Short Ribs
- Creamy Mashed Potatoes
Mashed potatoes are a classic pairing with short ribs, providing a creamy contrast to the rich, savory meat. The smooth texture of mashed potatoes complements the tender ribs beautifully, allowing you to soak up every drop of the delicious sauce. - Roasted Seasonal Vegetables
Bright, roasted vegetables such as carrots, Brussels sprouts, or asparagus add a vibrant touch to your plate. Their natural sweetness and slight char provide a wonderful balance to the savory flavor of the short ribs, making for a well-rounded meal. - Crusty Bread
A loaf of fresh, crusty bread is perfect for sopping up the delicious sauce. Whether it’s a rustic sourdough or a classic baguette, the bread adds a hearty element to the meal. Serve it warm with a bit of butter for an extra treat.
FAQ
- Can I use another type of wine for marinating?
Yes! While a full-bodied red wine enhances the flavor, you can use other varieties like Cabernet Sauvignon or Merlot. Just make sure it’s a wine you enjoy drinking, as the flavors will concentrate during cooking. - What if I don’t have an Instant Pot?
You can make this recipe in a traditional Dutch oven. Brown the ribs and sauté the vegetables on the stovetop, then add the marinade and stock, cover, and braise in the oven at 325°F for about 2-3 hours, or until tender. - How do I store leftovers?
Store leftover short ribs in an airtight container in the refrigerator for up to three days. You can also freeze them for longer storage. To reheat, gently warm them in the microwave or on the stovetop, adding a splash of water or stock to keep them moist. - Can I make this dish ahead of time?
Absolutely! The flavors deepen as it sits, making it an excellent candidate for make-ahead meals. Cook the short ribs a day in advance, let them cool, and refrigerate. Reheat gently before serving for a delicious, stress-free dinner.
Instant Pot Short Ribs
Ingredients
- 4 pounds beef short ribs
- 1 750 milliliter bottle full-bodied red wine
- Salt and freshly ground black pepper to taste
- 1 cup all-purpose flour
- ¼ cup olive oil
- 3 tablespoons unsalted butter
- 1 ½ cups chopped white onion
- 1 cup peeled and minced carrots
- 2 cloves garlic sliced
- 2 sprigs fresh rosemary
- 1 quart chicken stock or as needed
- ¼ cup water
- 2 tablespoons cornstarch
Instructions
- Begin by pouring the red wine over the beef short ribs in a large bowl, allowing the meat to marinate in the refrigerator for a period of 8 hours or overnight for optimal flavor infusion.
- After marinating, remove the short ribs from the wine, ensuring to reserve the marinade for later use. Season the ribs generously with salt and pepper, then dust one side of each rib with flour.
- Set your electric pressure cooker to the “Sauté” function. Add the olive oil and butter, allowing the mixture to heat until the butter has completely melted, which should take approximately 2 minutes. Add three short ribs to the hot oil-butter combination and sear until the underside is browned, around 8 minutes. Once browned, transfer the short ribs to a plate and repeat this process for the remaining ribs, keeping the butter-oil mixture in the pot.
- In the same pot, add the chopped onion, minced carrots, sliced garlic, and rosemary to the remaining butter-oil mixture. Sauté, scraping the browned bits from the bottom of the pot, until the onion has softened and begun to caramelize, about 5 minutes. Pour in the reserved wine marinade, stirring thoroughly. Allow the mixture to simmer until the wine has reduced by half, which should take around 10 minutes.
- Return the browned short ribs to the pot, ensuring they are mostly submerged, then add the chicken stock. Be mindful of the maximum fill line of the cooker. Seal the pressure cooker lid securely, turning the venting knob to the “Sealed” position, which will cause the floating valve to rise.
- Press the “Manual” button and set the timer for 35 minutes. Once the cooking time has elapsed, carefully tap the venting knob with a wooden spoon or spatula. Stand back and turn the knob to the “Vent” position to release the pressure. After approximately 5 minutes, remove the lid once the pressure has dissipated.
- Transfer the short ribs to a plate and cover them with aluminum foil to keep warm, reserving the cooking sauce in the pot.
- Switch the Instant Pot back to the “Sauté” function. Allow the sauce to simmer for about 5 minutes until it slightly reduces. In a separate bowl, mix the water and cornstarch until smooth; then add this mixture to the simmering sauce in the pot. Cook for an additional 3 minutes, then strain the sauce and serve it generously over the short ribs.
