Instant Pot Short Rib Recipe
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr
-
Total Time
1 hr 15 mins
-
Servings
4
-
Calories
433 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Short Rib Recipe
Report
These Instant Pot Short Ribs are fork tender, flavorful and so good you'll make them again and again. Pressure cooker short ribs take considerably less time to make than typical braised short ribs!
Share:
Ingredients
- 5-6 bone-in beef short ribs
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 carrots , cut into 1 inch pieces
- 3 celery stalks , cut into 1 inch pieces
- 2 garlic cloves , roughly chopped
- 1 yellow onion , cut into wedges
- 1 cup red wine
- 1 cup tomato paste
- 1 cup beef broth
- 2 sprigs fresh thyme
- 2-3 large bay leaves
- 2 tablespoons cornstarch
Instructions
- Dab the short ribs dry with a paper towel. Season them with the Kosher salt and ground black pepper.
- Turn the Instant Pot to the saute feature and add the olive oil to heat.
- Add the short ribs, browning on all sides. Remove them to a plate and set aside, keeping the Instant Pot on saute.
- Saute the carrots, celery, garlic and onion in the residual oil from the short ribs. Saute until soft, about 8-7 minutes.
- Deglaze the pot with the red wine, scraping up brown bits from the bottom of the pot.
- Stir in the tomato paste, beef broth and 1 cup of water.
- Return the short ribs back to the Instant Pot, spooning the liquid over the tops.
- Secure the lid of the Instant Pot, setting the vent to "sealed".
- Set it to manual, high pressure for 40 minutes.
- Allow for 10 minutes of natural release, then release the remaining pressure.
- Carefully remove the short ribs, they will be tender, set aside.
- Remove and discard the thyme sprigs and bay leaves.
- Using an immersion blender, mix the vegetables and liquid until a thick sauce forms.
- Blend the cornstarch with 2 tablespoons water and stir into the vegetable based sauce .
- Return the Instant Pot to saute, allowing the sauce to reduce and thicken for 5 minutes.
- Add the short ribs back to sauce, covering and allow to reheat.
- Serve immediately.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Equipments used:
Nutrition Information
Show Details
Calories
433kcal
(22%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
1953mg
(81%)
Potassium
988mg
(28%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
6230IU
(125%)
Vitamin C
19.6mg
(22%)
Calcium
63mg
(6%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 1953mg | 81% |
| Potassium | 988mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 6230IU | 125% |
| Vitamin C | 19.6mg | 22% |
| Calcium | 63mg | 6% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
Other Recipes
You'll Also Love
