Name: Instant Pot® Short Ribs
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Full-bodied red wine - 1 (750 milliliter) bottle; Beef short ribs - 4 pounds; Salt and ground black pepper to taste - 4 pounds; All-purpose flour - 1 cup; Olive oil - ¼ cup; Unsalted butter - 3 tablespoons; Chopped white onion - 1 ½ cups; Peeled and minced carrots - 1 cup; Garlic, sliced - 2 cloves; Fresh rosemary - 2 sprigs; Chicken stock, or as needed - 1 quart; Water - ¼ cup; Cornstarch - 2 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Short Ribs

1. Full-bodied red wine - 1 (750 milliliter) bottle

2. Beef short ribs - 4 pounds

3. Salt and ground black pepper to taste - 4 pounds

4. All-purpose flour - 1 cup

5. Olive oil - ¼ cup

6. Unsalted butter - 3 tablespoons

7. Chopped white onion - 1 ½ cups

8. Peeled and minced carrots - 1 cup

9. Garlic, sliced - 2 cloves

10. Fresh rosemary - 2 sprigs

11. Chicken stock, or as needed - 1 quart

12. Water - ¼ cup

13. Cornstarch - 2 tablespoons

How to cook deliciously - Instant Pot® Short Ribs

1. Stage

Pour red wine over short ribs in a large bowl. Marinate in the refrigerator, 8 hours to overnight.

2. Stage

Remove ribs from marinade, saving marinade for later use. Season short ribs with salt and pepper. Coat 1 side of each short rib with flour.

3. Stage

Select the "Saute" setting on an electric pressure cooker (such as Instant Pot®); add olive oil and butter. Cook and stir until butter melts, about 2 minutes. Add 3 short ribs to hot butter-oil mixture. Cook until bottom is browned, about 8 minutes. Transfer browned short ribs to a plate. Repeat cooking with remaining short ribs, reserving butter-oil mixture in the pot.

4. Stage

Cook and stir onion, carrots, garlic, and rosemary in the hot butter-oil mixture, scraping browned bits off the sides of pot, until onion is softened and starting to brown, about 5 minutes. Add reserved wine marinade; stir well. Simmer until wine is reduced by 1/2, about 10 minutes.

5. Stage

Return ribs to the pot; add chicken stock. Ensure the total volume does not go above the maximum fill line and that the bulk of the ribs are submerged. Seal the pressure cooker. Turn the venting knob on top to "Sealed", causing the floating valve to pop up.

6. Stage

Press the "Manual" button; set timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula. Stand back; turn knob to point at "Vent." Remove lid when pressure is released, about 5 minutes.

7. Stage

Transfer the ribs to a plate and cover with aluminum foil, reserving sauce in the pot.

8. Stage

Turn the Instant Pot to "Saute". Simmer sauce until slightly reduced, about 5 minutes. Stir water and cornstarch together in a bowl until smooth; add to sauce in the pot. Cook for 3 minutes. Strain sauce and serve over ribs.