Name: Instant Pot Short Ribs with Garlic & Wine
Yield: 4
Ingredients: 3 lbs beef short ribs bone-in, 6-8 pieces (or 1.5 pounds boneless short ribs, see notes); 1 tsp salt; ½ tsp black pepper; 2 tbsp olive oil; 1 onion chopped; 2 celery ribs chopped; 2 carrots chopped; 10 garlic cloves peeled but left whole or halved if they’re large; 2 cups red wine dry (500ml); 1.5 cups beef stock or broth (350ml); 2 tbsp tomato paste; 4 bay leaves; 1 tsp thyme dried or 3-4 sprigs of thyme; To finish:; 1.5 tbsp honey; 1.5 tbsp flour to thicken the sauce; 1 tbsp butter; Fresh parsley for garnish; Additional: Ingredients for mashed potatoes or polenta

Instant Pot Short Ribs with Garlic & Wine

Tags: Beef Dinner Instant Pot

Yield: 4

Ingredients

3 lbs beef short ribs bone-in, 6-8 pieces (or 1.5 pounds boneless short ribs, see notes)
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
1 onion chopped
2 celery ribs chopped
2 carrots chopped
10 garlic cloves peeled but left whole or halved if they’re large
2 cups red wine dry (500ml)
1.5 cups beef stock or broth (350ml)
2 tbsp tomato paste
4 bay leaves
1 tsp thyme dried or 3-4 sprigs of thyme

To finish:

1.5 tbsp honey
1.5 tbsp flour to thicken the sauce
1 tbsp butter
Fresh parsley for garnish
Additional: Ingredients for mashed potatoes or polenta

Steps

Pat dry the short ribs with some paper towel. Season the short ribs on all sides with salt and pepper.
Turn the Instant Pot to Saute, Normal mode, add a tablespoon or so of olive oil. Working in batches, add short ribs and brown on all sides, about 2-3 minutes per side. Add a little extra oil in between batches.
You might end up with quite a bit of rendered fat from the short ribs. Pour off some of it, you only need about 2-3 tablespoons of fat for the next step.
While still on Saute, add onions, celery and carrots. Cook for about 5-6 minutes, stirring a few times, until browned slightly.
Add the garlic cloves and stir through. Pour in the red wine and scrape the bottom of the pot. Let it cook off for a minute or so for the alcohol to evaporate partially. The rest will vaporize and escape the pot once you open the vent and release the pressure.
After a minute or two, add the beef stock and add tomato paste. Stir well, scraping the bottom of the pot for about 2 minutes, so that some of the alcohol in the wine evaporates.
Return the browned short ribs to the broth, nestling them as deep as you can. Add the thyme and bay leaves. It’s fine if some of ribs are poking out or overlapping. They will still cook, even if not covered in liquid. Make sure to scoop a bit of the broth over them.
Secure and lock the lid. Set to Pressure Cook for 45 minutes on HIGH with 15 minute natural release. Then use the quick release to let off the remaining pressure.
Open the lid. Carefully remove short ribs to a clean plate (they will be very tender, so the bones may slip out; try to hold them together as you transfer them). Cover the ribs to stay warm while you reduce the sauce.
Using a slotted spoon, fish out some of the vegetables and all of herbs and leaves. They have served their purpose of flavoring the broth. You can also strain the broth into a pot through a sieve, then return it back to the Instant Pot.
Add the honey and turn the Instant Pot back on Saute setting, HIGH mode. Cook for 10-15 minutes or until the sauce has reduced by a third. Make sure to stir frequently.
Whisk a tablespoon or two of the flour with ¼ cup of the cooking broth in a separate bowl until smoothie slurry forms. Pour the slurry into the sauce to thicken and stir in the butter to give it a glossy, rich finish. Press Cancel to stop the Saute.
Pour some of the sauce over the ribs on a platter or in a bowl OR return the ribs back to the pot to stir through the sauce. You can serve the remaining sauce on the side.
Finish with plenty of chopped parsley. Serve over mashed potatoes or creamy polenta.

Notes

If you can’t get short ribs, you can use this recipe with any slow cooking cut of beef or even whole beef pot roast. Chuck roast, shanks, osso buco, brisket can be cut into large pieces and braised in this sauce.
Don’t skip browning the meat! This is a crucial step to getting the most flavor out of your short ribs and into your sauce.
For red wine, you can use something like Cabernet Sauvignon or Merlot but maybe nothing as light as Pinot Noir. It doesn’t have to be an expensive red wine but a little quality goes a long way when it comes to flavor.