Instant pot beef short ribs is a slow cooked dish of beef ribs in a red wine sauce. Short ribs are tough cuts of meat on the rib bone which require to be slow cooked in order to breakdown the connective tissue. Usually the excess fat is removed leaving just the marbled beef. With this instant pot version, the longer cooking time also infuses the meat with the rich flavor of all the wonderful ingredients. A more traditional method would generally include tomato paste for thickening the sauce and Worcestershire sauce. Anyhow, the final result here is fall-apart tender instant pot short ribs!
Prep time for this meal is 20 minutes with a 65 minute active cooking time and a 10 minute natural release time.
What is an Instant Pot?
An Instant Pot is a kitchen appliance that functions as an electric pressure cooker, slow cooker, rice cooker, and steamer. It has a number of preset cooking programs, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
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Ingredients
- 3½ – 4 lbs. beef short ribs
- Sea salt and black pepper, to taste
- 2-3 tablespoons extra virgin olive oil, divided
- 1 medium yellow onion, chopped
- 2 large carrots, sliced into chunks
- 3-4 cloves garlic
- ½ cup beef broth, preferably organic
- ¼ cup balsamic vinegar
- ¼ cup dry red wine
- 2 tablespoons honey, preferably local
- 2 whole bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Equipment
- Instant Pot
- Cutting board and knife
- Immersion blender
Instructions
- Remove short ribs from refrigerator at least 30 minutes, but not more than 2 hours, before cooking. Season generously with salt and black pepper, to taste, and set aside.
- Select the Sauté function on the Instant Pot® and add one tablespoon olive oil once hot. Add seasoned short ribs and sear on each side, approximately 2-3 minutes per side. (Work in batches, if necessary, adding more olive oil as necessary). Transfer seared ribs to a plate and set aside.
- Add remaining olive oil, yellow onion, and carrots to Instant Pot®. Sauté, stirring occasionally, until vegetables become golden brown, approximately 4-5 minutes. Add garlic and sauté for another 60 seconds.
- Pour in beef stock, balsamic vinegar, red wine, and honey. Stir to combine, gently scraping any brown bits off the bottom of the pan with a wooden spoon in the process. Continue cooking for 2-3 minutes before turning the unit off.
- Return seared short ribs to the pot with the braising liquid and add bay leaves and fresh herbs. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 45 minutes.
- When cook time is complete, allow natural pressure release for 10 minutes, then manually release any remaining steam and high pressure, if necessary.
- Remove lid and discard any bay leaf and woody stems from the rosemary and thyme. Carefully transfer short ribs and carrots to a serving platter and cover to keep warm. Set aside.
- With an immersion blender, blend the pan sauces until smooth. Taste and adjust seasonings, as desired.
- Serve short ribs and carrots immediately over a bed of mashed potatoes or cauliflower with some green beans. Drizzle with some of the sauce and serve immediately. Enjoy!
Pairs with (wine/drink)
- Pinot Noir
- Cabernet
Storage Instructions
Store your leftover short ribs in an airtight container and refrigerate for 3-4 days.
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Instant Pot Beef Short Ribs
Instant pot beef short ribs is a slow cooked dish of beef ribs in a red wine sauce. Short ribs are tough cuts of meat on the rib bone which require to be slow cooked in order to breakdown the connective tissue. Usually the excess fat is removed leaving just the marbled beef. With this instant pot version, the longer cooking time also infuses the meat with the rich flavor of all the wonderful ingredients. A more traditional method would generally include tomato paste for thickening the sauce and Worcestershire sauce. Anyhow, the final result here is fall-apart tender instant pot short ribs!
Ingredients
- 3½ - 4 lbs. beef short ribs
- Sea salt and black pepper, to taste
- 2-3 tablespoons extra virgin olive oil, divided
- 1 medium yellow onion, chopped
- 2 large carrots, sliced into chunks
- 3-4 cloves garlic
- ½ cup beef broth, preferably organic
- ¼ cup balsamic vinegar
- ¼ cup dry red wine
- 2 tablespoons honey, preferably local
- 2 whole bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
- Remove short ribs from refrigerator at least 30 minutes, but not more than 2 hours, before cooking. Season generously with salt and black pepper, to taste, and set aside.
- Select the Sauté function on the Instant Pot® and add one tablespoon olive oil once hot. Add seasoned short ribs and sear on each side, approximately 2-3 minutes per side. (Work in batches, if necessary, adding more olive oil as necessary). Transfer seared ribs to a plate and set aside.
- Add remaining olive oil, yellow onion, and carrots to Instant Pot®. Sauté, stirring occasionally, until vegetables become golden brown, approximately 4-5 minutes. Add garlic and sauté for another 60 seconds.
- Pour in beef stock, balsamic vinegar, red wine, and honey. Stir to combine, gently scraping any brown bits off the bottom of the pan with a wooden spoon in the process. Continue cooking for 2-3 minutes before turning the unit off.
- Return seared short ribs to the pot with the braising liquid and add bay leaves and fresh herbs. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 45 minutes.
- When cook time is complete, allow natural pressure release for 10 minutes, then manually release any remaining steam and high pressure, if necessary.
- Remove lid and discard any bay leaf and woody stems from the rosemary and thyme. Carefully transfer short ribs and carrots to a serving platter and cover to keep warm. Set aside.
- With an immersion blender, blend the pan sauces until smooth. Taste and adjust seasonings, as desired.
- Serve short ribs and carrots immediately over a bed of mashed potatoes or cauliflower with some green beans. Drizzle with some of the sauce and serve immediately. Enjoy!