Instant Pot Short Ribs with Red Wine
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 35 mins
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Servings
4 servings
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Calories
754 kcal
-
Cuisine
American
Instant Pot Short Ribs with Red Wine
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These instant pot short ribs are the perfect use of your electric pressure cooker. They turn out perfectly tender and are packed with red wine and rosemary flavor. Serve over mashed potatoes, pasta, or grains.
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Ingredients
- 4 pounds bone-in short ribs
- kosher salt to taste
- black pepper to taste
- 1 tablespoon olive oil
- 4 medium sized carrots cleaned and cut into 1-inch chunks
- 1 small yellow onion diced
- 4 cloves garlic minced
- 2 tablespoons minced fresh rosemary
- 1 tablespoon fresh thyme leaves
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Instructions
- Season all sides of the short ribs with kosher salt and black pepper.
- Add olive oil to the Instant Pot and set to the "saute" setting.
- When the oil is hot add in the short ribs (I do about 3 or 4 at a time) and brown on all sides. This should take about 7-8 minutes per batch.
- When the ribs are browned set aside and add the carrots and onions to the pot. If there is not enough oil drizzle in a little so the vegetables don't stick. Cook for about 10 minutes or until the carrots just start to soften and the onions are translucent.
- Add the garlic, rosemary, thyme and tomato paste and stir to combine. Cook for about 30 seconds or just until the garlic is fragrant.
- Pour in the red wine and scrape the bottom of the pan so you get up any brown bits that may have happened on the bottom of the pot.
- Turn off the saute setting.
- Add the short ribs back to the pot, secure the lid, make sure the nozzle is placed to "seal" and cook on manual high pressure or stew setting for 45 minutes.
- When the ribs have finished cooking manually release the pressure and remove the lid when unlocked.
- Carefully remove the short ribs from the pot and skim off any fat at the top of the liquid in the pot. I like to use a soup ladle to help take off as much fat as possible. This takes about 5 minutes.
- Put the Instant Pot on saute mode.
- In a small bowl mix together cornstarch and cold water. When combined add to the Instant Pot liquid and let the mixture cook down a bit while it thickens up. Make sure to stir the liquid while it's cooking. When the liquid is thick and looks like gravy turn off the heat.
- Add the short ribs back to the pot so they stay warm.
- Serve with mashed potatoes or pasta and top with 1 or 2 short ribs and a spoonful of gravy and vegetables.
Equipments used:
Nutrition Information
Show Details
Calories
754kcal
(38%)
Carbohydrates
15g
(5%)
Protein
64g
(128%)
Fat
38g
(58%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
17g
Cholesterol
195mg
(65%)
Sodium
291mg
(12%)
Potassium
1473mg
(42%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
10365IU
(207%)
Vitamin C
10mg
(11%)
Calcium
68mg
(7%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 754 kcal
% Daily Value*
| Calories | 754kcal | 38% |
| Carbohydrates | 15g | 5% |
| Protein | 64g | 128% |
| Fat | 38g | 58% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 195mg | 65% |
| Sodium | 291mg | 12% |
| Potassium | 1473mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 10365IU | 207% |
| Vitamin C | 10mg | 11% |
| Calcium | 68mg | 7% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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