Jewish Short Ribs
One of my biggest sources of pride when it comes to my first (orange) book is that my pressure-cooked version of a Jewish brisket was introduced into hundreds of thousands of homes that may have never tried one before. This time, short ribs are the star of the show, draped in a glorious sweet and sour sauce—and it’s going to be one of the easiest and most unforgettable things you’ll ever make. In fact, the super fun Rachael Ray Show asked me to make this dish in a “dinner doesn’t have to be hard” segment, and it earned “oohs” and “aahs” from both Rachael and the audience. From Super Shortcut Instant Pot® by Jeffrey Eisner, photograph by Aleksey Zozulya.
Servings Prep Time
4-6Servings` 10Minutes
Cook Time Passive Time
10Minutes Saute Time, Pressure Building Time: 10-15 Minutes, Pressure Cook Time: 45 Minutes) 15Minutes Natural Release Time
Servings Prep Time
4-6Servings` 10Minutes
Cook Time Passive Time
10Minutes Saute Time, Pressure Building Time: 10-15 Minutes, Pressure Cook Time: 45 Minutes) 15Minutes Natural Release Time
Ingredients
The Sauce:
  • 1 1⁄2 cups water
  • 1 1⁄2cups ketchup
  • 3⁄4 cup white vinegar
  • 3⁄4cup packed light or dark brown sugar
  • 3cloves garlic minced or pressed
The Short Ribs:
  • 5pounds bone-in short ribs Kosher saltfor rubbing on the short ribs
  • 3medium yellow onions sliced into strips
  • 3tablespoons cornstarch plus
  • 3tablespoons cold water
  • 1(1-ounce) packet onion dip mix optional
Instructions
  1. In a large bowl, whisk together the sauce ingredients until combined. Set aside.
  2. Lightly rub the short ribs with salt. Hit Sauté on the Instant Pot and Adjust so it’s on the More or High setting. After 5 Minutes of the pot heating, working in batches, flash-sear the short ribs for 30 seconds on each side. Set aside on a plate to rest.
  3. Pour about 1⁄4 cup of the sauce into the pot and deglaze (scrape the bottom of the pot) to get up any browned bits. Then, nestle in the short ribs, top with the onions, and pour the remaining sauce on top. Secure the lid, move the valve to the sealing position, hit Cancel, and then hit Manual or Pressure Cook on High Pressure for 45 Minutes. When done, allow a 15-Minute natural release followed by a quick release.
  4. Meanwhile, make a slurry by mixing together the cornstarch and water.
  5. Use tongs to carefully transfer the short ribs to a serving dish (they’ll be so tender the meat will likely slide right off the bone). Hit the Cancel button, then hit Sauté and Adjust so it’s on the More or High setting.
  6. As the sauce is coming to a bubble, stir in the slurry and onion dip mix (if using). The sauce will thicken almost immediately. Hit Cancel to turn the pot off.
  7. Ladle the sauce over the short ribs and enjoy with Truffle Hash (page 240) or Aligot (page 228).
Recipe Notes

Jeff’s Tips:

You can absolutely make this dish the day before and let the flavors really come together in the fridge while cooling. Then, reheat the next day and serve! If you want a more budget conscious, yet incredibly tender and flavorful cut of meat, use 3–5 pounds chuck roast in place of the short ribs. Slice the roast into 4 or 5 equal pieces and pressure cook for 60 minutes at High Pressure; allow a 15-minute natural release followed by a quick release. Then, in Step 5, slice the meat into large chunks; return it to the pot in Step 7 once the sauce is complete and serve. Everything else in the recipe remains the same.

To Serve 1–2:

Halve the recipe and reduce the pressure cook time to 35 minutes. Same natural release time.