Instant Pot Short Ribs with Red Wine
1 hr 20 minServes 4
Tender braised short ribs in a rich red wine and mushroom sauce, pressure-cooked until fall-apart tender.
| prepGenerously salt all sides of short ribs | ||||
| 680 g boneless beef short ribs | Sauté short ribs 3–5 min per side until golden | Return short ribs; pressure cook 50 min high | Natural release 15 min, then quick release | Plate ribs, top with sauce & parsley |
| 30 ml canola oil | ||||
| 1/2 large yellow onion, diced | Remove ribs; cook onion, garlic & mushrooms 3–5 min | |||
| 3 cloves garlic, minced | ||||
| 340 g baby portobello mushrooms, sliced | ||||
| 60 g tomato paste | Season with salt & pepper; stir in tomato paste | |||
| 30 ml balsamic vinegar | Deglaze with balsamic & red wine; simmer | |||
| 360 ml red wine | ||||
| 8 g cornstarch | Whisk cornstarch & water until smooth | Stir in slurry; simmer 2 min until thickened | ||
| 30 ml water | ||||
| Kosher salt and pepper to taste | ||||
| Fresh chopped parsley (optional), for garnish | ||||
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