Instant Pot Wine Braised Beef Short Ribs

Directions

1Turn on your Instant Pot and press the “Saute” button.

2Season all sides of your short ribs with sea salt and ground black pepper.


3Add the oil to the “Hot” pan and arrange the short ribs in a single layer making sure not to crowd them together.


4Sear the short ribs for 7 to 8 minutes, until they no longer stick to the pan. Flip them over and sear the opposite side. Continue searing until all sides are golden brown.


5Remove the short ribs and place them in a large bowl or platter. Repeat the steps with the second batch of ribs.

6Once all of the ribs are browned, add the onions to the pan. Stir and cook until onions start to soften, about 3 minutes. Add the carrots and garlic, stir and cook for about a minute.
 Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.

7Add the wine, stock, rosemary, and thyme.


8Add the short ribs back to the pan and press them into the liquid. Press the “Cancel” button and secure the lid. Make sure the venting knob is in the “Sealing” position.

9Press the “Manual” or “Pressure Cook” button and adjust the time to 45 using the + and – buttons.


10When the timer beeps, allow the pressure to release naturally and remove the lid.


11Remove the rosemary and thyme, and serve over Creamy Parmesan Polenta, Mashed Potatoes, or Cauliflower Mash.

Oven Instructions

1Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.

2Add onions, carrots, and garlic to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot. Stir in stock. Bring to a boil, cover, and transfer to oven.

3Cook until short ribs are tender, 2 - 2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over Creamy Parmesan Polenta with sauce spooned over.

Note

1To test if the ribs are done, pull on a bone. It should slide out freely.