Instant Pot Short Ribs
User Reviews
5.0
606 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
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Servings
6
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Calories
127 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Short Ribs
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Perfectly tender Instant Pot Short Ribs with carrots and fresh herbs, and served with a rich gravy made from the sauce and drippings.
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Ingredients
- 3 Tablespoons olive oil
- 1 yellow onion , diced
- 3 carrots , chopped
- 8 beef short ribs
- salt and pepper , to taste
- 1/4 cup all-purpose flour
- 1/2 cup dry red wine (such as Cote du Rhone or Pinot Noir)
- 1 cup low-sodium beef broth
- 2 Tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Cornstarch slurry: 2.5 tablespoons cornstarch mixed with 3 tablespoons water
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Instructions
- Turn Instant pot to Saute setting. Once hot, add one tablespoon of oil. Once hot, add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
- Pat the ribs dry with paper towels, season on all sides with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot. Add ribs and brown on all sides, then remove to a plate.
- Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bits of flavor. Bring to a boil and cook 2 minutes.
- Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Return ribs, and veggies to the pot and add sprigs of thyme and rosemary.
- Secure instant pot lid. Cook on Manual/High Pressure for 45 minutes with a 15 minute natural release.
- Remove instant pot lid, and carefully remove short ribs to a plate and cover to keep warm.
- Turn pot to saute and add cornstarch slurry. Cook until sauce has thickened. Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
Equipments used:
Notes
- Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.
- Make ahead Instructions: If you'd like to make this ahead of time, I suggest using the stovetop method!
- Freezer instructions: Allow the dish to cool completely. Store in a freezer safe container in the freezer for 3-4 months. Allow to thaw in the refrigerator and reheat slowly on the stove or in the microwave.
Nutrition Information
Show Details
Calories
127kcal
(6%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
1mg
(0%)
Sodium
138mg
(6%)
Potassium
273mg
(8%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
5203IU
(104%)
Vitamin C
5mg
(6%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 1mg | 0% |
| Sodium | 138mg | 6% |
| Potassium | 273mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 5203IU | 104% |
| Vitamin C | 5mg | 6% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
606 reviews
Excellent
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