Instant Pot Short Ribs
User Reviews
5
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Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
6
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Calories
508 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Short Ribs
Description
This recipe uses boneless or bone-in short ribs seasoned with salt and pepper, then seared in the Instant Pot to develop a caramelized crust. Onions and carrots are sautéed afterward and seasoned before garlic is added. Red wine is reduced directly in the pot to concentrate flavors. Then the ribs join the pot along with thyme, bay leaf, and beef broth, and the pressure cooker lid is sealed.
After cooking under high pressure for 40 minutes and natural pressure release, the ribs become tender and easy to shred or slice. The cooking liquid is skimmed of fat and can be thickened with cornstarch slurry to create a glossy sauce, enhancing the richness of the meat. Fresh thyme sprigs may be used as garnish when serving.
Instant Pot cooking drastically reduces the traditional hours-long braising time required to tenderize short ribs. This method offers a convenient way to enjoy the deep flavor and tender texture associated with slow-cooked ribs in under an hour of active time.
Ingredients
- 1 tablespoon olive oil
- 3 1/2 pounds boneless short ribs cut into 6 inch pieces, or 5 pounds bone-in short ribs
- salt to taste
- black pepper to taste
- 3/4 cup onion sliced
- 3 carrot peeled, halved and cut into 1 1/2 inch pieces
- 1 tablespoon garlic minced
- 4 prigs thyme plus more for garnish, fresh
- 1 bay leaf
- 2 cups beef broth
- 3/4 cup red wine
- 2 tablespoons cornstarch
- thyme sprigs for garnish
Instructions
- Select the Saute function on your Instant Pot. Add the olive oil to the pot.
- Place half of the short ribs in a single layer in the pot and season with salt and pepper. Cook for 4-5 minutes per side or until golden brown. Repeat the process with the remaining meat.
- Remove the meat from the pot and cover with foil to keep warm.
- Add the onions and carrot to the pot. Season the vegetables with salt and pepper to taste. Cook for 5-6 minutes or until just tender and starting to brown.
- Add the garlic and cook for one more minute, stirring constantly.
- Add the red wine and simmer until the liquid is reduced by half, about 3-4 minutes.
- Add the short ribs, thyme, bay leaf, and beef broth to the pot. Close the lid of the Instant Pot and set the valve to sealing.
- Cook on high pressure for 40 minutes, then let the pressure release naturally.
- Carefully unseal the pot. Take the ribs out of the pot and cover to keep warm. Discard the bay leaf and thyme sprigs. Skim any fat off the surface of the liquid.
- Turn the pot back to Saute mode. Mix the cornstarch with 3 tablespoons of cold water and add it to the pot. Bring to a boil and cook for one minute or until thickened.
- Add the ribs back to the pot and spoon the sauce over the top. Add salt and pepper to taste if desired. Garnish with thyme sprigs, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 11g | 4% |
| Protein | 52g | 104% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 156mg | 52% |
| Sodium | 497mg | 21% |
| Potassium | 1115mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 5127IU | 103% |
| Vitamin C | 5mg | 6% |
| Calcium | 48mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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