Instant Pot Short Ribs Find substitution suggestions and other tips below the recipe. Storage: Refrigerate for up to 4 days. Servings: 4 to 6
Active time: 30 mins
Total time: 1 hour 25 mins Ingredients - 3 pounds bone-in beef short ribs (see tips, below)
- Fine salt
- Freshly ground black pepper
- 1 tablespoon neutral oil, such as peanut or vegetable
- 1 medium yellow onion (9 ounces), chopped
- 2 medium carrots (6 ounces total), chopped
- 4 garlic cloves, smashed
- 1 teaspoon dried thyme
- 1 cup full-bodied red wine, such as cabernet sauvignon
- 1 tablespoon tomato paste
- Mashed potatoes, or cooked polenta, pasta or grains, for serving
Steps 1. Pat the short ribs dry, and lightly season with salt and pepper all over. Set a large plate near your workspace. 2. Set a programmable multicooker (such as an Instant Pot) to SAUTE (HIGH). When the appliance signals it's ready, about 2 minutes, add the oil. (If your model doesn't have a signal, heat the oil until shimmering, then proceed.) Working in batches to avoid overcrowding, add the short ribs, bone side up, and sear until browned on the bottom, about 5 minutes. Transfer the meat to the prepared plate and repeat with the remaining short ribs. 3. Add the onion, carrots, garlic and thyme to the multicooker, and season with salt and pepper. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. In a liquid measuring cup, whisk together the wine and tomato paste. Pour the liquid into the multicooker and scrape any browned bits stuck to the bottom of the insert. 4. Return the beef, and any accumulated juices, to the pot and stir to combine. Press CANCEL to turn off the heat. 5. Lock the lid in place, and set the pressure-release knob to "sealing." Select PRESSURE COOK and set to 45 minutes. (It takes about 10 minutes for the appliance to come to pressure before cooking begins.) 6. Once the cooking cycle is finished, release the pressure manually by moving the pressure-release handle to "venting," covering your hand with a towel, and making sure to keep your hand and face away from the vent when the steam releases. 7. Divide among shallow bowls and serve hot, with mashed potatoes, or cooked polenta, pasta or grains. From staff writer Aaron Hutcherson. Tested by Aaron Hutcherson. Nutrition information per serving, based on 6: Calories: 458; Total Fat: 33 g; Saturated Fat: 13 g; Carbohydrates: 6 g; Sodium: 516 mg; Cholesterol: 116 mg; Protein: 28 g; Dietary Fiber: 1 g; Sugar: 2 g.
Substitution suggestions + other tips and ideas: - 1 teaspoon dried thyme >> 2 teaspoons fresh thyme leaves.
- Red wine >> port, or beef broth or stock, with a splash of vinegar and a pinch of sugar.
- Yellow onion >> any kind of onion, or shallots.
- We tested this recipe in the Instant Pot Rio and Instant Pot Duo Plus 6-quart multicookers. The cooking time and functionality may vary depending on your appliance.
- We made this recipe with 3-inch-long short ribs (about 8 ounces each). If all you can find are the smaller ones, you may wish to slightly reduce the cooking time.
📣 "Is it reasonable to take various types of oil and freeze them in smaller bottles?" This is one of dozens of reader questions that Post recipes editor Becky Krystal and staff writer Aaron Hutcherson will be answering during today's live chat. Submit your questions (about cooking, a specific recipe, substitutions, equipment, etc.) now, then hop on at 11 a.m. Eastern when the chat goes live. Catch up on this week's Eat Voraciously recipes:
Monday: Tofu Cacciatore
Tuesday: Kimchi and Kale Dense Bean Salad
Wednesday: Sheet Pan Cod With Vegetables and Smoked Paprika Sauce
More recipes from Eat Voraciously |
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