Instant Pot® Beef Short Ribs

by Melody Thacker, in Recipes (No Comments)

Short ribs are wonderfully flavorful but require a long cooking time to make them tender. This Instant Pot® beef short ribs recipe speeds up the cooking time, the meat is tender and delicious. For many people, short ribs are comfort food and bring back memories of family dinners. The combination of balsamic vinegar, red wine, carrots, and herbs makes for hearty, robust flavored meat and sauce. 

Instant Pot® Beef Short Ribs Recipe

Instant Pot® Beef Short Ribs Ingredients:

3½ – 4 lbs. beef short ribs
Watkins Himalayan salt and Watkins black pepper, to taste
2-3 tablespoons extra virgin olive oil, divided
1 medium yellow onion, chopped
2 large carrots, sliced into chunks
3-4 cloves garlic or 1½ teaspoons Watkins organic garlic powder
½ cup water
1 teaspoon Watkins beef soup and gravy mix
¼ cup balsamic vinegar
¼ cup dry red wine
2 tablespoons honey, preferably local
2 Watkins whole, organic bay leaves
2 sprigs fresh rosemary or 1½ teaspoon Watkins organic rosemary
2 sprigs fresh thyme or 1 teaspoon Watkins organic thyme

Optional 1 tablespoon of cornstarch mixed with 2 tablespoons water.

Instant Pot® Beef Short Ribs Directions:

1. Remove the short ribs from the refrigerator about 30 minutes before cooking. Season meat with salt and black pepper, to taste. Set the seasoned ribs aside while you peel and prepare the vegetables.
   
2. Select the “Sauté” function on the Instant Pot® and add one tablespoon olive oil to the inner pot when the display says hot.  Add the seasoned short ribs in a single layer and sear on each side, approximately 2-3 minutes per side. Wait for the meat to release before turning to brown the next side. Work in batches, adding more olive oil as necessary). Transfer browned ribs to a plate and set aside.
   
3. Add remaining olive oil, yellow onion, and carrots to Instant Pot® inner pot. Sauté, stirring occasionally, until vegetables become golden brown, approximately 4-5 minutes. Add garlic and sauté for another 60 seconds.
   
4. Pour in water, balsamic vinegar, red wine, and honey. Stir to combine, gently scraping any brown bits off the bottom of the pot with a wooden spoon or silicone spatula to deglaze the pan. Continue cooking for 2-3 minutes before turning the unit off.
   
5. Return the browned short ribs to the pot and add bay leaves and fresh or dried herbs. Cover with the lid and lock it into place. Switch the vent knob to “Sealing” and set the “Manual” (pressure cook) setting to 45 minutes.
   
6. When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then turn the knob to manually release any remaining pressure, if necessary.
   
7. Remove the lid and discard the bay leaves and woody stems from the rosemary and thyme. Carefully transfer the beef short ribs and carrots to a serving platter and cover to keep warm. Set aside.
   
8. With an immersion blender or a potato masher, blend the pan sauces until smooth. Taste and adjust seasonings, as desired. if you prefer a thicker sauce, add 1 tablespoon of cornstarch mixed with 2 tablespoons water and simmer until thickened.
   
9. Serve short ribs and carrots immediately over a bed of mashed potatoes. Drizzle with some of the sauce and serve immediately. Enjoy!

Serves: 4-6

Prep time: 20 minutes
Active cook time: 60-65 minutes (+ time to come to pressure)
Natural release: 10 minutes

 

Tips: If you don’t have wine it can be omitted and the water increased to 3/4 cup.

Fresh herbs aren’t always available so dried rosemary and thyme can be substituted for fresh.

I recommend Watkins herbs, spices and seasonings because I love the quality and flavor, you can find them here.  You should know I’m an Independent Watkins Consultant and will earn a commission when you shop through my website.  Thanks in advance, I know you’ll love our gourmet food items as much as I do.