Description
Fall-apart tender beef short ribs cooked quickly in the Instant Pot with a rich, savory sauce that tastes like slow-braised comfort food, perfect for a hearty main course.
Ingredients
Meat
- 3 lb beef short ribs
- Salt and black pepper to taste
Cooking Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup beef broth
- ½ cup red wine (optional)
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Season the Ribs: Generously season the beef short ribs with salt and black pepper on all sides to enhance their flavor.
- Brown the Ribs: Set the Instant Pot to the Sauté mode and heat olive oil. Brown the ribs on all sides until nicely caramelized. Remove the ribs and set aside.
- Sauté Aromatics: In the same pot, add chopped onion and cook until softened. Stir in minced garlic and tomato paste, cooking for about one minute to develop depth of flavor.
- Deglaze the Pot: Pour in beef broth and red wine (if using), scraping up any browned bits stuck to the bottom of the pot to incorporate those flavors into the sauce.
- Cook Under Pressure: Return the browned short ribs to the pot. Add dried thyme and bay leaf. Seal the lid and cook on High Pressure for 45 minutes to tenderize the meat quickly.
- Release Pressure: Allow the pressure to naturally release for 15 minutes, then perform a quick release to release any remaining pressure safely.
- Thicken the Sauce (optional): Remove the ribs from the pot. Set the Instant Pot to Sauté mode again and simmer the sauce until it thickens to your preferred consistency.
Notes
- Serve these tender short ribs over mashed potatoes, creamy polenta, or steamed rice for a complete meal.
- For optimal flavor and texture, let the ribs rest for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
