Instant Pot Short Ribs

Seasoned and resting.

I simply cannot resist the daily “Manager’s Special” discounted cuts in my local grocery meat section. This is especially true when the discounted item is short ribs! There’s so much to love about short ribs. They are meaty, flavorful, filling, and versatile. They also can take a long time to cook. I personally have invested 3-4 hours to prep and cook them only to discover that they needed another hour or so to achieve perfection. Enter the ever popular Instant Pot!

This is a basic recipe that uses no sugar. If you favor your short ribs a bit sweeter, I would recommend adding 3 T of molasses or sorghum syrup.

Short ribs over creamed parsnips

Instant Pot Short Ribs

  • 3 lbs short ribs
  • 2 slices bacon (chopped large)
  • 3 T avocado or coconut oil (to saute)
  • 3 T minced garlic
  • 1 14 oz can of diced or pureed tomatoes
  • 2 carrots (rough/large chopped)
  • 2 ribs celery (rough/large chopped)
  • 1 large onion (rough/large chopped)
  • ½ C red wine
  • ¼ C beef/chicken stock
  • 2 T Worcestershire sauce
  • Bay leaf (2)
  • Thyme (1 T fresh/ 1 t dry)
  • Rosemary (1 T fresh/ 1 t dry)
  • Salt and Pepper

For finishing

  • 2 T balsamic vinegar
  • 2 T butter

Method:

  • Salt and pepper the beef, set aside.
  • Cook bacon in oil (sauté function in Instant Pot).  Remove and set aside.
  • Sauté the beef in the leftover oil in Instant Pot.
  • When browned, remove beef.  Add onions to pot and sauté until slightly soft. Add garlic and sauté for a couple moments.
  • Add tomatoes, wine, stock and Worcestershire sauce to deglaze.
  • Add meat and bacon back in.
  • Add carrots, celery and herbs.
  • Stir up.
  • Put on manual for 1 hour.  Natural pressure release.
  • Remove beef and the bay leaves and any sticks of herbs.
  • Skim the fat from the top of the sauce.  There may be up to 1 C of fat/oil to skim!
  • With an immersion stick blender, blend up the sauce.  It should be naturally thick, but if you want it thicker you can mix up 1 T of cornstarch or 1 T arrowroot with ¼ C of the sauce and then add it back in.
  • Finish with the balsamic vinegar.  Taste and adjust seasonings.
  • Drop butter in and stir until it dissolves and is fully incorporated.

I served these over some awesome creamed parsnips.

Stay briny,

–Stacey

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