Succulent Beef Short Ribs
By :Chop Secrets
Print Recipe
Votes: 8
Rating: 4.63
Rate this recipe!
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 100 minutes
Servings
4 servings
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
Course Dinner
Cuisine Modern
Difficulty Easy
Browse Category Meat
Duration 1-2 hours
Cooking Technique Pressure Cook, Sauté
Prep Time 5 minutes
Cook Time 100 minutes
Servings
4 servings
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
Votes: 8
Rating: 4.63
Rate this recipe!
Instructions
  1. Season the sort ribs with salt and pepper.
  2. Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
  3. 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.
  4. Add carrot, shallot and garlic to the pot and saute until shallots begin to brown, 2-3 minutes.
  5. Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Put the meat back into to the pot, turning once to coat. Top with thyme sprigs.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 45 minutes.
  9. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  10. Carefully remove the meat from the pot to a serving plate and cover loosely with foil.
  11. Using a wide spoon or a fat separator, skim off most of the fat in the remaining liquid and discard.
  12. 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.
  13. Serve beef drizzled with sauce.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.

5 replies
  1. Cembleton
    Cembleton says:

    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!

  2. Jennifer
    Jennifer says:

    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?

  3. Cooker127
    Cooker127 says:

    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.

  4. Darryl4rod
    Darryl4rod says:

    I have never made beef ribs before. Wow, these will become a favorite in this housrhold. Succulent, tender, no – melt in tour mouth flavor!

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