Name: Instant Pot Short Ribs
Ingredients: 4-5lb Beef short ribs cut into about 2” pieces; 2 TBSP coarse salt; 2 tsp pepper; 2 TBSP oil; 1 yellow onion; 1 medium carrot; 2 celery stocks; 6 garlic cloves, minced; 1 cup red wine; 1 TBSP balsamic vinegar; 1 TBSP Better then Buollion; 2 cups water; 3 TBSP tomato paste; 1 tsp diced thyme; 1 tsp dried oregano; Salt; 2 TBSP cornstarch; 2 TBSP water

Description

These Instant Pot Short Ribs make a melt-in-your-mouth meal the whole family will enjoy!

Ingredients

Scale

4–5lb Beef short ribs cut into about 2” pieces
2 TBSP coarse salt
2 tsp pepper
2 TBSP oil
1 yellow onion
1 medium carrot
2 celery stocks
6 garlic cloves, minced
1 cup red wine
1 TBSP balsamic vinegar
1 TBSP Better then Buollion
2 cups water
3 TBSP tomato paste
1 tsp diced thyme
1 tsp dried oregano
Salt

To thicken,

2 TBSP cornstarch
2 TBSP water

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Instructions

Season short ribs with salt and pepper set aside
In frying pan, add 1 Tbsp oil, over medium high heat
Add vegetables and fry until you have a sear
Add garlic until fragrant, remove from stove top and add to instant pot
In same frying pan add 1 Tbsp oil and sear short ribs until brown on all sides, add to Instant Pot
Add red wine to the same sauce pan, scraping the bottom of pot
Let simmer for couple minutes whisk together beef stock, balsamic vinegar, tomato paste and seasoning, whisk and pour into Instant Pot
Close Instant Pot and make sure steam valve is set correctly
Set on stew/meat and set time for 45 minutes
When time is up, let it do a natural release for 10 minutes
Then carefully turn the valve to release the position. Remove meat and veggies
Add sauce to saucepan, cook on medium heat, mix cornstarch into warm water
Gradually add to sauce and stir until gravy has thickened
Serve short ribs, with mashed potatoes
Top with veggies and gravy