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Instant Pot® Beef Short Ribs
Instant Pot® Beef Short Ribs
Prepare yourself for a truly exquisite dining experience with Instant Pot® Beef Short Ribs. This dish marries tender, succulent beef with rich flavors that truly embody the essence of comfort food. Ideal for family dinners or a special gathering, these ribs not only promise great taste but also represent culinary efficiency thanks to the Instant Pot® method.Featuring ingredients such as organic beef broth, balsamic vinegar, and local honey, this recipe embraces a unique combination of flavors that not only satisfies the palate but also respects wholesome ingredients. The process may seem intricate, but with thoughtful preparation, you can create a luxurious meal in just over an hour.
Ingredients
- 4 lbs. beef short ribs
- Sea salt and black pepper to taste
- 3 tablespoons extra virgin olive oil divided
- 1 medium yellow onion chopped
- 2 large carrots sliced into chunks
- 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 broth, balsamic vinegar, red wine, and honey. Stir to combine, gently scraping any brown bits off the bottom of the pot 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 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 pressure to release naturally for 10 minutes, then manually release any remaining pressure, if necessary.
- Remove lid and discard the bay leaves 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. Drizzle with some of the sauce and serve immediately. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Notes
This recipe serves 4-6 people, making it an excellent choice for gatherings. The preparation requires only 20 minutes, followed by a cooking time of approximately 60-65 minutes, plus a natural pressure release of 10 minutes.
Nutrition
Calories: 646kcal (32%)Carbohydrates: 13g (4%)Protein: 58g (116%)Fat: 38g (58%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 178mg (59%)Sodium: 292mg (13%)Potassium: 1220mg (35%)Fiber: 1g (4%)Sugar: 9g (10%)Vitamin A: 4029IU (81%)Vitamin C: 4mg (5%)Calcium: 47mg (5%)Iron: 7mg (39%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
