Instant Pot Italian Short Ribs

Name: Instant Pot Italian Short Ribs
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving
Ingredients: ½ cup all-purpose flour; 2½ lb beef short ribs; 2 teaspoon kosher salt; 1½ teaspoon black pepper; 2 tablespoon olive oil; 2 oz pancetta; 1 cup onion; 1 cup carrots; 4 cloves garlic; 1 teaspoon red pepper flakes; 2 tablespoon tomato paste; ½ cup red wine; 1 oz can whole tomatoes; 1 cup Pacific Foods Organic Low Sodium Beef Broth; 2 tablespoon balsamic vinegar; 2 bay leaves; 2 prigs thyme; 2 prigs rosemary; 1 tablespoon oregano

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Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
4
Calories
616 kcal
Course
Main Course
Cuisine
Italian-American Fussion

Instant Pot Italian Short Ribs

Kaitlin Leblanc

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These ribs are fall-off-the-bone tender and deeply flavorful. And, thanks to Instant Pot, it takes a fraction of the time it would normally take to prepare in an oven or on the stove. And the flavor is through-the-roof delicious!

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Ingredients

Servings

½ cup all-purpose flour
2½ lb beef short ribs cut to 2 to 3-inch pieces
2 teaspoon kosher salt divided
1½ teaspoon black pepper freshly ground
2 tablespoon olive oil
2 oz pancetta cubed
1 cup onion chopped
1 cup carrots chopped
4 cloves garlic minced
1 teaspoon red pepper flakes
2 tablespoon tomato paste
½ cup red wine
1 oz can whole tomatoes drained, and roughly chopped
1 cup Pacific Foods Organic Low Sodium Beef Broth
2 tablespoon balsamic vinegar
2 bay leaves fresh
2 prigs thyme fresh
2 prigs rosemary fresh
1 tablespoon oregano dried

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Instructions

On a large platter, combine the flour with 1 teaspoon of salt and ½ teaspoon of black pepper. Dredge the ribs in the flour, coating all over.
Select SAUTÉ on High and add the oil. When the oil is shimmering, and working in batches, sear the ribs until browned all over. Remove from the Instant Pot and set aside.
Add the pancetta and cook until crisp, about 4 to 5 minutes. Add the onions and carrots and cook until soft, another 5 minutes. Stir in the garlic and cook for 1 minute.
Stir in the tomato paste and red pepper flakes and cook for 1 minute.
Pour in the wine and bring to a boil.
Add the broth, vinegar, 1 teaspoon salt, ½ teaspoon black pepper, and the red pepper flakes, and oregano. Stir to combine.
Nestle the seared ribs and herbs into the sauce. Lock the lid into place and then select PRESSURE COOK on High and set the timer for 40 minutes. Make sure the venting valve is closed.
Once finished pressure cooking, allow to steam naturally for 10 minutes, and then release the remaining steam by turning the steaming valve to open.
Remove the ribs and select SAUTÉ on High and bring the sauce to a simmer. Use a spoon or small ladle to remove grease that is pooling along the side of the pot.
Serve ribs over warmed polenta or mashed potatoes with sauce drizzled on top.

Notes

This recipe serves 2 to 4 people. You can increase the number of ribs if desired. There is plenty of sauce, so no need to change other ingredient quantities.
Because the ribs are highly marbled, they will produce quite a bit of rendered fat. Letting the sauce come to a simmer after the ribs have been removed makes it easier to remove the excess fat on the top and along the edges.
The carrots can easily be chopped by placing them in a food processor and pulse several times, or until uniformly chopped.
The ribs and sauce will keep in the refrigerator for up to 1 week and freezes nicely for up to 2 months.
To make polenta in your Instant Pot, follow these instructions:
Bring 4½ cups of water or chicken broth to a simmer in the Instant Pot. Add 1½ cups of polenta (coarse cornmeal), 1 teaspoon salt, and 2 tablespoon melted butter). Pressure Cook for 8 minutes on High. Quick Release the steam. Store the polenta in an air-tight container. To make it creamy again, heat lightly on the stove or in the microwave and add additional broth or water until you've got a consistency similar to mashed potatoes.

Nutrition Information

Show Details

Calories 616kcal (31%) Carbohydrates 25g (8%) Protein 44g (88%) Fat 28g (43%) Saturated Fat 9g (45%) Cholesterol 131mg (44%) Sodium 1491mg (62%) Potassium 1120mg (32%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 5661IU (113%) Vitamin C 8mg (9%) Calcium 68mg (7%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 616 kcal

% Daily Value*

Calories	616kcal	31%
Carbohydrates	25g	8%
Protein	44g	88%
Fat	28g	43%
Saturated Fat	9g	45%
Cholesterol	131mg	44%
Sodium	1491mg	62%
Potassium	1120mg	24%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	5661IU	113%
Vitamin C	8mg	9%
Calcium	68mg	7%
Iron	7mg	39%