Instant Pot Short Ribs
Ingredients
The meat
-
3½
pounds
boneless short ribs cut into 6 inch pieces
-
5
pounds
bone-in short ribs
The vegetables
-
¾
cup
onion sliced
-
3
carrots peeled, halved and cut into 1½ inch pieces
-
1
tablespoon
garlic minced
The seasonings and liquids
-
1
tablespoon
olive oil
-
2
cups
beef broth
-
¾
cup
red wine
-
1
bay leaf
-
4
sprigs
fresh thyme plus more for garnish
-
2
tablespoons
cornstarch
To taste
Instructions
- 1. Set the Instant Pot to Saute mode and add olive oil.
- 2. Brown half of the short ribs for 4-5 minutes per side, then remove and keep warm.
- 3. Add onions and carrots to the pot, season, and cook until tender.
- 4. Stir in garlic and cook for an additional minute.
- 5. Pour in red wine and simmer until reduced by half.
- 6. Add the short ribs back to the pot along with thyme, bay leaf, and beef broth.
- 7. Close the lid, set the valve to sealing, and cook on high pressure for 40 minutes.
- 8. Allow the pressure to release naturally, then remove the ribs and keep warm.
- 9. Discard bay leaf and thyme, skim fat from the liquid.
- 10. Mix cornstarch with cold water, add to the pot, and bring to a boil until thickened.
- 11. Return ribs to the pot, spoon sauce over, season to taste, and garnish with thyme.
Nutrition Facts (estimated)
Servings
6
Calories
508
Total fat
28g
Total carbohydrates
11g
Total protein
52g
Sodium
497mg
Cholesterol
156mg
You might also like