Instant Pot Short Ribs
, 1 h 5 min, Serves 6
Braised beef short ribs with red wine, root vegetables, and herbs, pressure-cooked until tender and finished with a thickened pan sauce.
| prepPat short ribs dry with paper towels | ||||
| 15 ml olive oil | Sauté onion & carrots, 3 min | Add broth, tomato paste, herbs; return ribs & veggies | Pressure cook high 45 min, natural release 15 min | Remove ribs; stir in cornstarch slurry, simmer until thick |
| 1 yellow onion, diced | ||||
| 3 carrots, chopped | ||||
| salt, to taste | Season & flour ribs, brown in oil, 8 min | |||
| pepper, to taste | ||||
| 30 g all-purpose flour | ||||
| 30 ml olive oil | ||||
| 8 beef short ribs | ||||
| 120 ml dry red wine (such as Côte du Rhône or Pinot Noir) | Deglaze with wine, scrape pan, boil 2 min | |||
| 240 ml low-sodium beef broth | ||||
| 30 g tomato paste | ||||
| 2 sprigs fresh thyme | ||||
| 2 sprigs fresh rosemary | ||||
| 20 g cornstarch | ||||
| 45 ml water | ||||
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