Instant Pot Short Ribs

I love recipes that pass my accommodation odor awing, and these Present Pot squat ribs don't thwart. They mortal eager aromatics - beautifully browned unforesightful ribs in hot butter, minced flavoring cooking with diced carrots and shallots, and a simmering balsamic sauce.

Telescoped ribs unremarkably get 2-3 hours in the oven to outstrip felled their connective tissues, but in the dumpy ribs are somaesthesia poached with carrots and shallots as rise as a haste of red alcohol, mainly for deglazing the pot and adding savour.

After pressing cookery, the remaining liquified is combined with oleoresin vinegar and simmered until reduced. This turns into a bright and slightly delicacy sauce that you can spoon over the ship unforbearing ribs.

  • 2 pounds boneless beef short ribs
  • 1 medium-sized carrot diced
  • 1 shallot diced
  • 3 cloves garlic minced
  • 5 sprigs fresh thyme
  • 1/2 cup red wine
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon salted butter
  • 1/2 tablespoon olive oil
  • salt and pepper
  1. Pat the short ribs dry with paper towels. Generously season all sides with salt and pepper.
  2. Select the saute mode on the pressure cooker for medium heat. Add olive oil to coat the bottom of the pot. Add butter and stir until melted.
  3. Once the pot has reached temperature (display says HOT), add short ribs in a single layer. Without moving them, let the short ribs cook for about 7 minutes until the bottom is nicely browned. Then flip and repeat the other side for about 5 minutes. Move the short ribs to a plate.
  4. Add carrots, shallots, and garlic. Cook for a few minutes until shallots start to brown, stirring frequently. Turn off the saute mode.
  5. Add red wine and stir, using a wooden spoon to scrape up the flavorful brown bits stuck to the bottom of the pot.
  6. Add short ribs back to the pot in a single layer. Top with fresh thyme sprigs. Season with additional salt and pepper.
  7. Secure and seal the lid. Cook for 45 minutes at high pressure. Once it’s done, let it naturally release pressure for 15 minutes and then manually release any remaining pressure.
  8. Uncover the pot and move only the ribs to a serving plate. Optionally, skim off some of the fat in the remaining liquid and discard; this will reduce the amount of oil in the final sauce.
  9. Turn on the saute mode and add balsamic vinegar. Let the liquid boil for 10-15 minutes until it has reduced to a slightly sticky sauce, stirring occasionally. Turn off the saute mode. Immediately spoon the sauce onto the short ribs and serve.
  10. Nutrition Notes
  11. This recipe yields 6 g net carbs per serving.

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