Instant Pot Succulent Beef Short Ribs

If you weren’t already sure about how easy and delicious beef short ribs can be, this recipe will convince you. This recipe is so effortless and yet so fabulous, you’ll be asking yourself where they’ve been all your life! And in the Instant Pot (get yours here: https://amzn.to/2QlkaDf), they couldn’t be simpler to make.

Regular short rib recipes take 4 or more hours or braising to build delicious flavor, but this recipe cuts that time in half. It’s the ultimate hands-off, classic recipe you’ll love. Unbelievably tender beef is simmered in a delicious, light red wine sauce with the perfect balance of aromatics and herbs. So delicious, you’ll want seconds!

Beef short ribs are an inexpensive cut of meat that, when prepared properly, are tender and have as much flavor as the most expensive cuts of beef. They make a wonderful addition to a holiday dinner, an evening in with friends or just a random Tuesday when you’re in the mood for something out of the ordinary.

Serve these gorgeous beef short ribs with mashed potatoes, buttered noodles or creamy polenta. Round off the meal with a green salad or some glazed carrots. And you may want to have some good crusty bread handy–you’ll want to savor every drop of the delicious sauce!

So delicious, you’ll want seconds!


Ingredients:

  • 2 lbs boneless beef short ribs
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp olive oil
  • 1 tbsp butter
  • 1 medium carrot, diced
  • 1 shallot, diced
  • 3 cloves garlic, minced
  • 1/2 cup red wine
  • 5 sprigs fresh thyme
  • 2 tbsp balsamic vinegar

Instructions:

  1. Season the sort ribs with salt and pepper.
  2. Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
  3. When oil gets hot and butter melts, brown the meat on both sides, 6 minutes per side. Meat will not be cooked through. Do not crowd the pot–you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  4. Add carrot, shallot and garlic to the pot and saute until shallots begin to brown, 2-3 minutes.
  5. Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Put the meat back into to the pot, turning once to coat. Top with thyme sprigs.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 45 minutes.
  9. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  10. Carefully remove the meat from the pot to a serving plate and cover loosely with foil.
  11. Using a wide spoon or a fat separator, skim off most of the fat in the remaining liquid and discard.
  12. Turn the pot off by selecting CANCEL, then select SAUTE. Mix in balsamic vinegar and cook and stir until sauce is reduced by half, about 10 minutes. Discard thyme sprigs.
  13. Serve beef drizzled with sauce.

*The MANUAL and PRESSURE COOK buttons are interchangeable.