Instant Pot Braised Short Ribs
Bone-in beef short ribs browned and pressure-cooked in red wine with garlic and tomato until meltingly tender, finished in a glossy reduced sauce. Serves 4.
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Braised short ribs are a restaurant favorite that usually take hours in the oven. In an electric pressure cooker they are fall-off-the-bone tender in about 45 minutes of cooking, with a deep red wine sauce.
Serve them over mashed potatoes or polenta to catch all the sauce.
Ingredients
- 4 pounds bone-in beef short ribs (English cut)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine
- 1 cup beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Chopped parsley, for serving
Instructions
- Brown. Season the ribs. Using the saute setting, brown them in the oil in batches, about 3 minutes per side. Set aside.
- Build the sauce. Cook the onion and carrots 4 minutes, add the garlic and tomato paste for 1 minute, then pour in the wine and scrape up the browned bits. Simmer 3 minutes.
- Pressure cook. Add the broth, thyme and bay leaf, return the ribs, lock the lid and cook on high pressure 45 minutes. Let the pressure release naturally 15 minutes.
- Reduce. Lift out the ribs. Skim the fat from the liquid and simmer on saute 10 to 15 minutes until thick and glossy.
- Serve. Spoon the sauce over the ribs and sprinkle with parsley.
Tips
- Slow cooker: cook on low 8 hours after browning.
- Make them a day ahead; chilling lets you lift the fat off easily.
Questions about this recipe
- What are English-cut short ribs?
- Thick individual pieces cut between the bones, best for braising.
- What wine is best for short ribs?
- A dry red you would drink, such as Cabernet or Merlot.
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