Instant Pot Short Ribs
Ingredients
The meat and seasoning
-
¾
cup
Flour
-
1
teaspoon
Salt
-
¾
teaspoon
Pepper
-
3-4
lbs
Beef Short Ribs (6 to 8 pieces)
The vegetables and aromatics
-
6
slices
Bacon, chopped
-
1
lg
Onion, chopped
-
2
lg
Carrots, diced
-
1
rib
Celery, diced
-
5
cloves
Garlic, minced
The liquids and flavorings
-
½
cup
Red Wine
-
¾
cup
Beef Broth, low sodium
-
2
sprigs
Fresh Rosemary
-
3-4
sprigs
Fresh Thyme
-
1
leaf
Bay Leaf
-
1
Tablespoon
Tomato Paste
-
2
teaspoons
Balsamic Vinegar
Instructions
- Combine flour, salt, and pepper, then coat the short ribs in this mixture.
- Sauté chopped bacon until crispy, then set aside and keep some fat in the pot.
- Brown the short ribs on all sides in the pot, then remove and set aside.
- Sauté onions, carrots, celery, and garlic for a minute.
- Add wine and beef broth, scraping the bottom of the pot to deglaze.
- Stir in rosemary, thyme, bay leaf, and reserved bacon.
- Add tomato paste without stirring, then nestle the short ribs in the pot.
- Seal the pot and cook on high pressure for 40 minutes.
- Let the pressure release naturally for 10 minutes, then release remaining pressure.
- Remove short ribs and skim fat from the sauce, then stir in balsamic vinegar.
- Serve short ribs over mashed potatoes or alone with sauce.
Nutrition Facts (estimated)
Servings
4
Calories
632
Total fat
35g
Total carbohydrates
20g
Total protein
50g
Sodium
800mg
Cholesterol
150mg
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