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Vortex Plus - Mini Popovers
| Prep Time | 5 minutes |
| Cook Time | 100 minutes |
| Servings |
4 servings
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Ingredients
- 2 lbs beef Short Ribs
- 2 tsp salt
- 2 tsp pepper
- 2 tsp olive oil
- 1 tbsp butter
- 1 medium carrot diced
- 1 shallot diced
- 3 cloves garlic minced
- 1/2 cup red wine
- 5 sprigs fresh thyme
- 2 tbsp balsamic vinegar
Ingredients
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Instructions
- Season the sort ribs with salt and pepper.
- Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot and butter melts, brown the meat on both sides, 6 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
- Add carrot, shallot and garlic to the pot and saute until shallots begin to brown, 2-3 minutes.
- Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Put the meat back into to the pot, turning once to coat. Top with thyme sprigs.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 45 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the meat from the pot to a serving plate and cover loosely with foil.
- Using a wide spoon or a fat separator, skim off most of the fat in the remaining liquid and discard.
- Turn the pot off by selecting CANCEL, then select SAUTE. Mix in balsamic vinegar and cook and stir until sauce is reduced by half, about 10 minutes. Discard thyme sprigs.
- Serve beef drizzled with sauce.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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Very yummy
We loved this. I added a bit of stock because I put a whole bag of carrots in – rough cut each piece to about an inch. Skipped the balsamic – just reduced the sauce a bit and served over low fat sour cream mashed potatoes – they melted in the jus. Big hit!
Quick question. Looks like the video shows bone-in ribs, but recipe calls for 2 lbs boneless beef short ribs. Should I assume they meant bone-in?
Really delicious. Just be sure to skim off the fat as the recipe suggests before you plate it and even after you plate it. The fat settles a bit which makes it feel like it’s even extra fatty.
I have never made beef ribs before. Wow, these will become a favorite in this housrhold. Succulent, tender, no – melt in tour mouth flavor!
Is 1/2 cup wine enough liquid? I thought it should be at least 1 cup??
I made this last night. Today the beef is not tender. I think that the cooking time needs to be increased and I also think that the liquid needs to include beef stock maybe 1/2 to 3/4 cup to help braise and tenderize the ribs
I used one cup of sherry cooking wine, one cup of beef stock, and two tablespoons of brown sugar. Tender and delicious!
I made this last night. I added 1 cup of Red Wine & 1/4 cup balsamic vinegar. I used 8 short ribs, not frozen & mixed some brown sugar in with the salt & pepper I rubbed on the ribs. Pressure cooked for 30 minutes. Delicious & the meat falling off the bone! Juicy & the sauce is great with them.
I took a star away because the recipe only calls for a half cup of liquid in it. Instant Pot manual states you need at least 1 CUP of liquid to maintain pressurization. Add at least a 1/2 CUP of beef stock to help the cooking process. My initial cook released a lot of pressure on it’s own due to not enough liquid.
The first time I made this recipe, I followed the instructions closely. The ribs were bone-in and thick. The ribs came out very tough.
The next time I made the recipe, I used 1 cup of wine and 1/2 cup of chicken broth. I added two tablespoons brown sugar to the liquid before cooking. I pressure cooked the ribs for one hour instead of 45 minutes. The second batch was fantastic.
So when does the balsamic go in?