Instant Pot Short Ribs

Instant Pot Short Ribs

from tastesbetterfromscratch.com
Main Course
70 min
127 kcal / serving

Perfectly tender Instant Pot Short Ribs with carrots and fresh herbs, and served with a rich gravy made from the sauce and drippings.

Ingredients

  • 3 tablespoonsolive oil
  • 1yellow onion (, diced)
  • 3carrots (, chopped)
  • 8beef short ribs
  • salt and pepper (, to taste)
  • ¼ cupall-purpose flour
  • ½ cupdry red wine ((such as cote du rhone or pinot noir))
  • 1 cuplow-sodium beef broth
  • 2 tablespoonstomato paste
  • 2 sprigsfresh thyme
  • 2 sprigsfresh rosemary
  • cornstarch slurry: 2.5 tablespoons cornstarch mixed with 3 tablespoons water

Directions

  1. 1

    Turn Instant pot to Saute setting. Once hot, add one tablespoon of oil. Once hot, add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.

  2. 2

    Pat the ribs dry with paper towels, season on all sides with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot. Add ribs and brown on all sides, then remove to a plate.

  3. 3

    Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bits of flavor. Bring to a boil and cook 2 minutes.

  4. 4

    Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Return ribs, and veggies to the pot and add sprigs of thyme and rosemary.

  5. 5

    Secure instant pot lid. Cook on Manual/High Pressure for 45 minutes with a 15 minute natural release.

  6. 6

    Remove instant pot lid, and carefully remove short ribs to a plate and cover to keep warm.

  7. 7

    Turn pot to saute and add cornstarch slurry. Cook until sauce has thickened. Serve ribs over mashed potatoes with a spoonful of gravy from the pot.