Description
Tender, fall-off-the-bone short ribs cooked quickly in the Instant Pot.
Ingredients
Scale
- 3 lbs bone-in beef short ribs
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup dry red wine
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
Instructions
- Season short ribs generously with salt and pepper.
- Heat olive oil in the Instant Pot on the Sauté function. Brown the short ribs on all sides. Remove ribs and set aside.
- Add onion, carrots, and celery to the Instant Pot. Cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in tomato paste and cook for 1 minute.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom.
- Return the short ribs to the pot. Add beef broth, thyme, and rosemary.
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 45 minutes.
- Allow for a Natural Pressure Release for 15 minutes, then carefully perform a Quick Release for any remaining pressure.
- Remove short ribs from the pot. Skim fat from the liquid if desired. Serve ribs with the sauce.
Notes
- For a thicker sauce, you can reduce the liquid on the Sauté function after removing the ribs.
- Serve with mashed potatoes, polenta, or crusty bread.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 2 ribs)
- Calories: 550
- Sugar: 5g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 21g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 150mg
Keywords: Instant Pot short ribs, beef short ribs, pressure cooker ribs, easy short ribs, tender short ribs