Instant Pot Short Ribs
User Reviews
3.4
30 reviews
Average
-
Prep Time
30 mins
-
Cook Time
2 hrs
-
Total Time
2 hrs 30 mins
-
Servings
4
-
Calories
363 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Short Ribs
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Instant Pot Short Ribs are a faster way to make delicious, tender, beef short ribs beef braised in red wine. Using an electric pressure cooker cuts your time in half!
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Ingredients
- 2 pounds short ribs bone-in or boneless
- kosher salt
- pepper
- 1 tablespoon olive oil
- 3 large carrots cut into quarters
- 1 onion cut into quarters
- ½ cup red wine
- 2-4 cups beef broth see note below
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 bay leaves
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Instructions
- Salt and pepper raw short ribs on each side.
- Turn Instant Pot to Saute setting and add a tablespoon of olive oil to the pot.
- Place short ribs into the pot browning on all side, about 2 minutes per side.
- Remove beef and set to the side.
- Keep the Instant Pot set to Saute and add the carrots and onions to the pot. Cook vegetables until they begin to soften, about 5 minutes.
- Add red wine and continue to cook until the liquid is reduced by half.
- Wrap the herbs in a cheese cloth (optional) and add herbs to the pressure cooker on top of the carrots and onions.
- Place beef short ribs back into the pot on top of the herbs.
- Pour the beef broth into the pot. See note below about the amount.
- Place lid on pressure cooker and lock it into place. Turn valve to sealing.
- Cook on HIGH pressure for 1 hour 40 minutes.
- When done cooking turn off the Instant Pot and let it do a natural release for 20 minutes.
- When the time is up carefully turn the valve to venting and release the remaining pressure. Unlock the lid.
- Remove the meat from the pot and pour the remaining liquid and vegetables through a fine mesh strainer into a bowl. Throw away the vegetables and herbs.
- Serve the short ribs with or without the juices.
Notes
- 1) The amount of broth varies depending on the size of your short ribs and how much space they take up in the pot. You want the liquid to come up to the halfway point on your short ribs. If you have them stacked this may mean the bottom ribs are submerged, that's ok.
- 2) Braised Short Ribs are even better the next day. Make these 2-3 days ahead of time and place them in an airtight container in the fridge overnight (put the juices in a separate container to make it easy to remove the excess fat). When you are ready for them place them in a casserole dish or large dutch oven, pour the juices back over them and heat them up in a 350 degrees F oven for about 20 minutes or until heated through.
Nutrition Information
Show Details
Serving
0.5pound
Calories
363kcal
(18%)
Carbohydrates
4g
(1%)
Protein
33g
(66%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Cholesterol
98mg
(33%)
Sodium
568mg
(24%)
Potassium
762mg
(22%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
3055IU
(61%)
Vitamin C
3mg
(3%)
Calcium
30mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 0.5pound | |
| Calories | 363kcal | 18% |
| Carbohydrates | 4g | 1% |
| Protein | 33g | 66% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 98mg | 33% |
| Sodium | 568mg | 24% |
| Potassium | 762mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3055IU | 61% |
| Vitamin C | 3mg | 3% |
| Calcium | 30mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.4
30 reviews
Average
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