beef
Instant Pot Short Ribs
Tender beef short ribs pressure-cooked with red wine, carrots, and fresh herbs, finished with a rich gravy. Serve over mashed potatoes.
Ingredients
- 3 tbsp olive oil
- 1 yellow onion, diced
- 3 carrots, chopped
- 8 beef short ribs
- salt and pepper, to taste
- 1 cup all-purpose flour
- 1 cup dry red wine, Cote du Rhone or Pinot Noir
- 1 cup low-sodium beef broth
- 2 tbsp tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2½ tbsp cornstarch, mixed with 3 tbsp water for slurry
Instructions
- 1
Turn Instant Pot to Saute. Once hot, add 1 tablespoon oil. Add onion and carrots and cook for a few minutes, stirring constantly. Remove vegetables to a plate.
- 2
Pat ribs dry with paper towels, season on all sides with salt and pepper, and coat all sides with flour. Add remaining 2 tablespoons oil to the pot. Add ribs and brown on all sides, then remove to a plate.
- 3
Add wine to deglaze the pan. Scrape the bottom to release any browned bits. Bring to a boil and cook 2 minutes.
- 4
Add beef broth and stir in tomato paste. Season with salt and pepper. Return ribs and vegetables to the pot and add thyme and rosemary sprigs.
- 5
Secure the Instant Pot lid. Cook on Manual/High Pressure for 45 minutes with a 15-minute natural release.
- 6
Remove the lid. Carefully transfer short ribs to a plate and cover to keep warm.
- 7
Turn pot to Saute and add cornstarch slurry. Cook until sauce has thickened. Serve ribs over mashed potatoes with a spoonful of gravy.