Instant Pot Short Rib Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4
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Calories
433 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Short Rib Recipe
Description
The Instant Pot Short Rib Recipe combines key ingredients including beef short ribs, carrots, celery, garlic, onion, red wine, tomato paste, and beef broth. After seasoning and browning the ribs, vegetables are sautéed in the rendered fat to develop flavor. Deglazing with red wine lifts browned bits from the pot surface, contributing depth to the sauce. The ribs return to the pot to cook under high pressure, which tenderizes them efficiently. Once cooked, the ribs are removed, and the cooking liquid is thickened with cornstarch to create a glossy sauce. This method ensures tender ribs with a balanced, savory sauce.
The resulting short ribs have a deeply browned exterior and a tender interior that separates easily from the bone. The sauce is savory with notes of wine and tomato balanced by aromatic herbs like thyme and bay leaves. This dish can be served with mashed potatoes, polenta, or crusty bread to soak up the sauce.
Because the ribs are cooked in an Instant Pot, the cooking time is cut dramatically compared to traditional braising. The sauce thickening step allows for control over the final consistency, ensuring it clings well to the ribs. The recipe highlights the value of browning meat and vegetables first for enhanced flavor before pressure cooking.
Ingredients
- 5-6 beef short ribs bone-in
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper ground
- 2 tablespoons extra virgin olive oil
- 2 carrot cut into 1 inch pieces
- 3 celery cut into 1 inch pieces, stalks
- 2 garlic roughly chopped, cloves
- 1 yellow onion , cut into wedges
- 1 cup red wine
- 1 cup tomato paste
- 1 cup beef broth
- 2 thyme sprigs, fresh
- 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.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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