Instant Pot Short Ribs

Ohhh y'all this recipe is deliccioousssss... I have never made short ribs before - but I'm thinking I need to get my hands on more ASAP. The sauce is rich and hearty, and really infused with a lovely sweetness from the carrots. Those ribs just fall off the bone, and the veggies are beautifully tender. The onions just melt in your mouth! 

This recipe is so simple, and the instant pot makes very quick work of these ribs and turns them into tender masterpieces in no time at all! Give them a try soon!

Instant Pot Short Ribs

1 Tablespoon olive oil
6 - 10 pieces bone-in short ribs (1.5 - 2 inches thick)
1 heaping TBS minced garlic (jarred)
1 medium onion, diced
4 medium carrots, peeled and diced into 2-3" pieces
2 ribs celery , chopped
½ cup red wine (Cabernet Sauvignon)
½ cup beef broth
2 Tablespoons balsamic vinegar
1 Tablespoon brown sugar
1 Tablespoon regular soy sauce
1 Tablespoon fish sauce
2 bay leaves
A pinch dried thyme
Kosher salt and ground black pepper to taste
2 TBS cornstarch
2 TBS water

  1. Heat about a TBS of oil in the instant pot on sauté mode. Brown your short ribs (in batches, don't over crowd the pot) for about 2-5 minutes per side until browned. Remove the ribs, and add in the onions, celery, and carrots and brown then for about 5 minutes, stirring occasionally.
  2. Pour the red wine into the pot and use a wooden spoon to scrape at any browned bits on the bottom until it is clear of any stuck on goodness.
  3. Add in the beef broth, balsamic vinegar, brown sugar, soy sauce, fish sauce, bay leaves, and thyme. Add about 1 tsp of salt and 1/2 tsp of black pepper. Stir. Settle the ribs back into the mixture, trying to submerge them as much as possible.
  4. Cook on high pressure 45 minutes, allowing a 15 minute natural release before opening the valve to quick release any remaining pressure.
  5. In a small bowl, whisk together the 2 TBS cornstarch with 2 TBS water to form a smooth paste. Spoon some of the hot liquid into the paste a little at a time, stirring with each addition until it's thin enough to pour back into the pot. Turn pot to sauté, and whisk the cornstarch mixture back into the sauce until fully distributed. As mixture bubbles it will thicken - stir occasionally for a minute or two, until it has reached your desired consistency.
  6. Serve fall apart ribs and veggies over rice or mashed potatoes (if desired) with a spoonful of that delicious sauce! 

Recipe adapted from Pressure Cook Recipes


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