Tender, fall-off-the-bone beef short ribs cooked quickly in an Instant Pot, immersed in a rich, savory sauce with aromatic vegetables. This dish offers deep flavor with minimal effort, perfect for a hearty and comforting dinner.
Instant Pot Short Ribs
Tender, fall-off-the-bone beef short ribs cooked quickly in an Instant Pot, immersed in a rich, savory sauce with aromatic vegetables. This dish offers deep flavor with minimal effort, perfect for a hearty and comforting dinner.
Ingredients
- 2 pound bone-in beef short ribs cut into 2-3 inch pieces
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 medium carrots chopped
- 2 stalk celery chopped
- 3 cloves garlic minced
- 1 cup beef broth
- 1/2 cup dry red wine optional
- 1 can (14.5 oz) diced tomatoes undrained
- 2 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- salt to taste
- black pepper to taste
Instructions
- Pat short ribs dry with paper towels and season generously with salt and black pepper.
- Set the Instant Pot to 'Sauté' mode (Normal or More). Add olive oil. Once hot, brown the short ribs in batches until nicely seared on all sides, about 3-4 minutes per side. Remove ribs and set aside.
- Add chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened, scraping up any browned bits from the bottom of the pot.
- Add minced garlic and sauté for 1 minute until fragrant.
- If using, pour in the red wine and deglaze the pot, scraping up any remaining browned bits. Let it simmer for 2-3 minutes to reduce slightly.
- Stir in beef broth, diced tomatoes (undrained), tomato paste, Worcestershire sauce, dried thyme, and bay leaf. Bring to a slight simmer.
- Return the browned short ribs to the Instant Pot, ensuring they are mostly submerged in the liquid and vegetables.
- Close the lid and set the vent to 'Sealing.' Cook on 'Manual' or 'Pressure Cook' (High pressure) for 45 minutes.
- Once cooking is complete, allow a Natural Pressure Release (NPR) for 15 minutes, then carefully quick release any remaining pressure. This allows the meat to become even more tender.
- Open the lid, remove the bay leaf, and gently transfer the short ribs to a serving platter. Skim any excess fat from the sauce.
- Taste the sauce and adjust seasoning if needed. Serve the rich sauce and tender vegetables over the short ribs.
Notes
For a thicker sauce, remove the ribs after cooking, then select 'Sauté' mode and simmer the sauce until it reduces, or whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) until desired consistency. Serve with creamy mashed potatoes, polenta, or rice. You can also add sliced mushrooms with the vegetables for extra umami.
