Instant Pot Braised Short Ribs | St. Louis and Columbia Missouri Pasture-raised meat
We see promises of spring, but that doesn’t mean we can’t have a few more slow-cooked meals before we bust out our grills. This short ribs recipe is fool-proof, absolutely delicious and goes with everything: mashed potatoes, polenta, schnitzel (read: we love carbs and we love our braised short ribs on all the carbs).
The Instant Pot makes this an easy weeknight dinner, and bonus!! Did you see our short ribs were 40% off???
Instant Pot Braised Beef Short Ribs
Ghee or vegetable oil for pan searing
One package of BCVF Short Ribs (3 lbs)
4 ounces BCVF Bacon diced.
1 onion, diced
1 lb carrots, peeled and cut into large chunks
1 bottle of red wine (we used pinot noir)
1 28 oz can of whole plum tomatoes
2 Bay leaves
Salt and pepper short ribs and let them rest for 10 minutes. Pat dry with a paper towel
Dollop about 3 TBSP of oil into your Instant Pot, and using the Sauté button, sear each side of your short ribs until they brown from crisping. (This should take 8 minutes).
Take the short ribs out of your instant pot and pour out oil.
Cook bacon in instant pot until crisp. Remove bacon, set aside. Leave in the bacon grease for cooking.
Cook the onion and carrots for 5 minutes. Pour in the bottle of wine and tomatoes, and scrape up the brown bits.
Add the short ribs back to your instant pot. Place lid on the pot and turn to locked position. Make sure the vent is set to the sealed position. Pressure cook on high for 50 minutes (we use the manual button for this).
Let the Instant Pot natural release for 10 minutes (don't touch anything on the pot, just let it de-pressurize on it's own for those 10 minutes).
Then, do a quick release by turning vent to the venting release position. Steam will release very quickly, so don’t put your hand over the nozzle. Allow all of the steam to vent and the float valve to drop down before removing the lid.
Discard bay leaves and remove vegetables and short ribs from the instant pot, and using the Sauté button on the instant pot, cook down the liquid for 20 minutes (stirring to prevent burning the bottom of your pan).
If you’d like a thick, and glossier sauce for your short ribs, take a 2 tsp of cornstarch and ¼ cup of the cooking liquid. Whisk in a shallow bowl until smooth, and add it back to the instant pot.
To serve, place short ribs and vegetables on a platter. Sprinkle the cooked bacon on top, and pour the wine-reduced pan sauce from your Instant Pot over everything.