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Zest Plus - Steamed Scallops and Broccoli with Farro
Succulent Beef Short Ribs
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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.
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?
My husband loved it and surprisingly so dld I. I went through many methods and types of recipes. This was easy and so delicious.