Instant Pot Braised Short Ribs

Ingredients Required

• 1 (750 milliliter) bottle full-bodied red wine

• 4 pounds beef short ribs

• salt and ground black pepper to taste

• 1 cup all-purpose flour

• ¼ cup olive oil

• 3 tablespoons unsalted butter

• 1 ½ cups chopped white onion

• 1 cup peeled and minced carrots

• 2 cloves garlic, sliced

• 2 sprigs fresh rosemary

• 1 quart chicken stock, or as needed

• ¼ cup water

• 2 tablespoons cornstarch

Instructions

1. Pour red wine over the short ribs in a large bowl and marinate in the refrigerator for 8 hours to overnight.

2. Remove ribs from the marinade, reserving the marinade for later use. Season ribs with salt and pepper, and lightly coat one side of each rib with flour.

3. Set the Instant Pot to the "Saute" function. Add olive oil and butter, cooking and stirring until the butter melts, about 2 minutes. Add 3 short ribs to the hot oil-butter mixture and cook until browned on one side, about 8 minutes. Remove browned ribs and set aside on a plate. Repeat with the remaining ribs, keeping the oil-butter mixture in the pot.

4. Add onions, carrots, garlic, and rosemary to the pot, scraping up any browned bits from the bottom. Cook until the onions soften and start to brown, about 5 minutes. Pour in the reserved wine marinade and stir to combine. Simmer for 10 minutes, reducing the wine by half.

5. Return the ribs to the pot and add chicken stock, ensuring the total liquid doesn't exceed the maximum fill line and the ribs are mostly submerged. Seal the Instant Pot and turn the venting knob to "Sealed", allowing the floating valve to rise.

6. Press the "Manual" button and set the timer for 35 minutes. Once cooking is complete, carefully turn the venting knob to "Vent" with a wooden spoon or spatula, allowing the pressure to release. Remove the lid when the pressure is fully released, about 5 minutes.

7. Transfer the ribs to a plate and cover with aluminum foil, reserving the sauce in the pot.

8. Set the Instant Pot to "Saute" again and simmer the sauce until it slightly thickens, about 5 minutes. In a small bowl, mix water and cornstarch until smooth, then stir into the sauce. Cook for an additional 3 minutes. Strain the sauce and serve it over the ribs.

Chef’s Tip

Nutritional Information (per serving)