Instant Pot Short Ribs
1 hr 15 min + optional overnight chill4
Tender braised short ribs with bourbon, spices and balsamic glaze, pressure-cooked then finished with a thickened pan sauce.
| prepRinse short ribs in cold water, pat dry, season generously with salt on both sides | ||||||
| 2.7 kg short ribs (about 8 short ribs) | Sear short ribs in batches, 2–3 min per side | Return ribs to pot, switch off & serve | ||||
| 2 tbsp neutral oil (for searing) | ||||||
| 1 medium onion, sliced thickly | Sauté onion, deglaze with bourbon | Add paprika, cayenne, sugar & balsamic vinegar | Return ribs, add garlic, thyme & stock | Pressure cook high 45 min, natural release 10–15 min | Remove ribs, sauté sauce, stir in slurry, simmer until thickened | |
| 120 ml bourbon | ||||||
| 1 tbsp paprika | ||||||
| 1 tsp cayenne pepper (2 tsp if you prefer it spicier) | ||||||
| 3 tbsp sugar (use less if you prefer the dish to be less sweet) | ||||||
| 3 tbsp balsamic vinegar | ||||||
| 6 cloves garlic | ||||||
| 2–3 fresh thyme sprigs | ||||||
| 240 ml beef stock | ||||||
| 1 tbsp cornstarch | Whisk cornstarch & water | |||||
| 1 tbsp water | ||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.