Instant Pot Short Ribs
Enjoy the indulgence of tender, fall-off-the-bone short ribs without the extensive wait typically required for traditional braising methods. Utilizing an electric pressure cooker allows you to prepare these delicious ribs in a fraction of the time. The cooker generates high-pressure steam, penetrating the meat and resulting in exceptional tenderness, making this recipe both time-efficient and flavorful.
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.
Notes
The Sauté function on the Instant Pot automatically shuts off after 30 minutes. If it turns off while you're sautéing the onion mixture, simply reactivate it. Additionally, the Instant Pot takes approximately 15 minutes to reach full pressure before the cooking timer begins.