Instant Pot Beef Short Ribs are going to make your family and guests drool for dinner! These are fall off the bone YUM!
When the Instant Pot first made its debut, I was torn with the idea of investing in another small kitchen appliance. But once I started finding an amazing assortment of recipes on Pinterest, I knew that it was time to give in to my want-list item.
Soon after my Instant Pot arrived, I discovered that my model wasn’t exactly like the ones used in my saved recipes. I felt overwhelmed with all of the cooking options and let it sit on my counter for two weeks before I decided to test it out on something more than eggs. My first few attempts were a bust. I burned soups and under cooked the meats.
Flash forward almost a year later — and here I am cooking delicious meals in a fraction of the time for my family. When you have two teenage boys, meals of substance are extremely important. They need a good balance with plenty of protein and carbs to fuel their workouts and sports practice.
Tools You’ll Need to Make Beef Short Ribs
- Instant Pot® – Doesn’t matter which model but I’m using a DUO 80 7-in-1.
- Immersion Blender – If you love smooth and creamy mashed potatoes, this is the tool for the job!
- Saute Paddle – To scrape the delicious bits of flavor off the bottom of the pot.
Delicious Side Dishes to Consider:
- Instant Pot® Rosemary Garlic Mashed Potatoes
- Apple Cider Sweet Potatoes Recipe
- Instant Pot Potato Salad Recipe
- 3½ - 4 lbs. beef short ribs
- Sea salt and 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
- ½ cup beef broth, preferably organic
- ¼ cup balsamic vinegar
- ¼ cup dry red wine
- 2 Tablespoons honey, preferably local
- 2 whole bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Remove short ribs from refrigerator at least 30 minutes, but not more than 2 hours, before cooking. Season generously with salt and black pepper, to taste, and set aside.
Select the “Sauté” function on the Instant Pot® and add one tablespoon olive oil once hot. Add seasoned short ribs and sear on each side, approximately 2-3 minutes
per side. (Work in batches, if necessary, adding more olive oil as necessary). Transfer seared ribs to a plate and set aside.
Add remaining olive oil, yellow onion, and carrots to Instant Pot®. Sauté, stirring occasionally, until vegetables become golden brown, approximately 4-5 minutes. Add garlic and sauté for another 60 seconds.
Pour in broth, balsamic vinegar, red wine, and honey. Stir to combine, gently scraping any brown bits off the bottom of the pot with a wooden spoon in the process. Continue cooking for 2-3 minutes before turning the unit off.
Return seared short ribs to the pot and add bay leaves and fresh herbs. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 45 minutes.
When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure, if necessary.
Remove lid and discard the bay leaves and woody stems from the rosemary and thyme. Carefully transfer short ribs and carrots to a serving platter and cover to keep warm. Set aside.
With an immersion blender, blend the pan sauces until smooth. Taste and adjust seasonings, as desired.
Serve short ribs and carrots immediately over a bed of mashed potatoes or cauliflower. Drizzle with some of the sauce and serve immediately. Enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 3344Total Fat: 246gSaturated Fat: 107gTrans Fat: 15gUnsaturated Fat: 137gCholesterol: 1058mgSodium: 878mgCarbohydrates: 12gFiber: 1gSugar: 9gProtein: 270g
This data was provided and calculated by Nutritionix on 12/4/2020