Instant Pot Short Ribs

Name: Instant Pot Short Ribs
Prep time: 15 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: American
Ingredients: 1/2 cup flour; 1 teaspoon salt; 1 teaspoon ground black pepper; 2 1/2 pounds short ribs, trimmed of excess fat; 2 tablespoons olive oil; 1 small onion, diced; 1 shallot, minced; 1 carrot, diced; 3 cloves garlic, minced; 3 sprigs thyme; 3 sprigs parsley, plus more for garnish if desired; 1 1/2 cups red wine; 1/2 cup beef stock; 1 tablespoon balsamic vinegar; 1 teaspoon Worcestershire sauce; 2 tablespoons tomato paste; cooked polenta, for serving, optional

Instant Pot short ribs offer tender, fall-off-the-bone meat, achieving a braised texture in significantly less time.

⭐ 3.6 (13 reviews) Prep: 15 minCook: 40 minTotal: 70 minYields: 6 servings

Category Tags:

Dinner Entree

Cuisine Tags:

American

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Instructions

Whisk flour, salt, and pepper in a shallow bowl, then coat each short rib.
Set the Instant Pot to "sauté", add oil when hot, and sear the ribs for 1-2 minutes per side until browned.
Remove the short ribs, then add onion, shallot, and carrot to the pot and sauté until softened.
Stir in garlic, thyme, parsley, red wine, beef stock, balsamic vinegar, Worcestershire sauce, and tomato paste; continue sautéing until the mixture boils.
Return seared short ribs to the pot, close the lid, and cook on "meat/stew" for 35 minutes, followed by a 10-minute slow release and then a quick release.
Remove the short ribs, set the pot to "sauté", and reduce the sauce for about 5 minutes until slightly thickened.
Serve the short ribs over creamy polenta, topped with the sauce and fresh parsley if desired.

Nutritional Info (per serving)

Calories: 737 kcal

Carbohydrate: 17 g

Cholesterol: 189 mg

Fiber: 2 g

Protein: 51 g

Saturated Fat: 20 g

Sodium: 552 mg

Sugar: 4 g

Fat: 47 g

Unsaturated Fat: 0 g