Instant Pot Short Ribs Recipe

Ingredients

• 1 (750 milliliter) bottle full-bodied red wine
• 4 pounds beef short ribs
• Salt and ground black pepper to taste
• 1 cup all-purpose flour
• cup olive oil
• 3 tablespoons unsalted butter
• 1 cups chopped white onion
• 1 cup peeled and minced carrots
• 2 cloves garlic, sliced
• 2 sprigs fresh rosemary
• 1 quart chicken stock, or as needed
• cup water
• 2 tablespoons cornstarch

Directions

1. Pour the red wine over the short ribs in a large bowl. Marinate in the refrigerator for 8 hours to overnight.
2. Remove the ribs from the marinade, saving the marinade for later use. Season the short ribs with salt and pepper. Coat one side of each short rib with flour.
3. Set your electric pressure cooker (e.g., Instant Pot) to the "Saut" setting. Add olive oil and butter to the pot. Cook and stir until the butter melts, which should take about 2 minutes.
4. Add 3 short ribs to the hot butter-oil mixture. Brown the ribs for about 8 minutes on one side. Once browned, transfer them to a plate. Repeat with the remaining short ribs, reserving the butter-oil mixture in the pot.
5. Add the chopped onion, carrots, garlic, and rosemary to the hot butter-oil mixture. Stir and scrape the browned bits off the sides of the pot until the onion softens and starts to brown, about 5 minutes.
6. Pour the reserved wine marinade into the pot and stir well. Let the mixture simmer until the wine is reduced by half, about 10 minutes.
7. Return the browned short ribs to the pot. Add chicken stock, ensuring the total volume does not exceed the maximum fill line, and that the ribs are mostly submerged.
8. Seal the pressure cooker and turn the venting knob to the "Sealed" position. Press the "Manual" button and set the timer for 35 minutes.
9. Once the timer goes off, tap the venting knob with a wooden spoon or spatula. Stand back and turn the knob to "Vent." Remove the lid once the pressure has been released, about 5 minutes later.
10. Transfer the ribs to a plate and cover them with aluminum foil to keep warm. Reserve the sauce in the pot.
11. Set the Instant Pot to "Saut" again and let the sauce simmer until slightly reduced, about 5 minutes.
12. In a small bowl, mix water and cornstarch until smooth. Stir this mixture into the sauce in the pot and cook for an additional 3 minutes.
13. Strain the sauce to remove any solids and serve it over the ribs.

Cook's Note

The Saut setting on the Instant Pot may turn off automatically after 30 minutes. If this happens, simply turn it back on to continue cooking.

It takes about 15 minutes for the Instant Pot to come to full pressure before the timer begins counting down.

Nutrition Facts (per serving)

• Calories: 485
• Total Fat: 36g (46% Daily Value)
• Saturated Fat: 14g (72% Daily Value)
• Cholesterol: 70mg (23% Daily Value)
• Sodium: 277mg (12% Daily Value)
• Total Carbohydrate: 13g (5% Daily Value)
• Dietary Fiber: 1g (3% Daily Value)
• Total Sugars: 1g
• Protein: 16g (32% Daily Value)
• Vitamin C: 2mg (2% Daily Value)
• Calcium: 24mg (2% Daily Value)
• Iron: 2mg (13% Daily Value)
• Potassium: 274mg (6% Daily Value)

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.