Instant Pot Short Ribs
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Total Time
1 hr 10 mins
-
Servings
6
-
Calories
127 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Short Ribs
Description
The Instant Pot Short Ribs recipe centers on browning beef short ribs and cooking them with diced onions, carrots, and fresh herbs like thyme and rosemary. The addition of red wine and tomato paste builds depth while pressure cooking tenderizes the ribs thoroughly within about an hour. After cooking, the ribs are removed and a cornstarch slurry is used to thicken the flavorful braising liquid, resulting in a glossy sauce.
This dish is rich and savory, with the red wine providing slight acidity and the tomato paste offering subtle sweetness and umami. The pressure cooking shortens the usual lengthy braising time while maintaining tender, falling-off-the-bone meat. The carrots and onions soften and enrich the broth during cooking.
Instant Pot Short Ribs can be served over mashed potatoes, providing a hearty dinner option that highlights the sauce. The meat’s juiciness and the thickened sauce make it satisfying without needing complex sides.
Leftover short ribs store well refrigerated up to 3-4 days depending on freshness. For freezing, cool completely and freeze in appropriate containers for up to 3-4 months. Reheat gently to preserve tenderness. The stovetop method is recommended for make-ahead preparation if preferred over pressure cooking.
Ingredients
- 3 Tablespoons olive oil
- 1 yellow onion , diced
- 3 carrot chopped
- 8 beef short ribs
- salt to taste
- black pepper to taste
- 1/4 cup all-purpose flour
- 1/2 cup red wine such as Cote du Rhone or Pinot Noir, dry
- 1 cup beef broth low-sodium
- 2 Tablespoons tomato paste
- 2 thyme sprigs, fresh
- 2 rosemary sprigs, fresh
- corn starch used as slurry mixed with water
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.
Notes
- Store leftovers in a sealed container in the refrigerator for 3 to 4 days depending on ingredient freshness.
- For make-ahead options, consider using the stovetop braising method instead of the Instant Pot.
- Freeze fully cooled short ribs in freezer-safe containers for 3 to 4 months; thaw in the refrigerator before reheating slowly on the stove or in the microwave.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
