Instant Pot Beef Short Ribs
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- Опубликовано: 12 сен 2024
- Short ribs can take several hours to slow-braise in the oven, but the Instant Pot cuts that time down to about 90 minutes total, including 60 minutes hands-off while the pot does the work. These always come out super tender. You can skim the fat off and serve the sauce straight out of the pot, but I prefer to add just a little thickener to get a deeply flavored gravy.
I went simple on the seasonings for this video, but feel free to zip it up with anything you like. Great options might be Mexican, Greek, or Korean herbs and spices. Experiment!
#shortribs #instantpot #madewithfilmora
Today’s Ingredients:
4 lbs short ribs
salt & pepper
AP flour
4 TB avocado oil
2 medium onions, sliced
6 cloves garlic, minced
2 TB tomato paste
1½ TB dried thyme
1½ TB dried rosemary
3 small bay leaves
1 tsp smoked paprika
½ cup dry red wine
1 cup beef broth
4 large carrots, big chunks
3 TB flour + 3 TB water (to make the gravy)
Instructions:
1. Pat the short ribs with a paper towel to remove any surface moisture. Season generously with salt and pepper (or your favorite seasoning mix) and roll each piece in flour to thoroughly coat.
2. Add oil to the heated pot and brown each piece on all sides. Do this in batches and don’t crowd the pot. Take your time browning since this will add that awesomeness to the gravy in the finished dish. Removed the browned pieces to a side tray.
3. Add onions and stir until softened, scraping up the brown bits (fond) at the bottom of the pot.
4. Stir in the garlic and tomato paste and continue to cook another minute.
5. Add the herbs, seasonings, wine, and broth and stir thoroughly to combine.
6. Lay the short ribs in the braising liquid (bone side down) so that each one sits in the liquid.
7. Lock the lid and cook on manual/high for 45 minutes followed by a quick-pressure release.
8. Add the carrots (or any other root veggies - potatoes, turnips, parsnips, etc). Lock the lid again and cook on manual/high for 5 minutes followed by a 15-minute natural pressure release before quick-releasing any remaining pressure.
9. Remove the short ribs and veggies to a serving platter while you make the gravy.
10. Skim excess fat from the pot.
11. Set the pot back to saute mode and whisk in a flour/water mixture. Continue to stir until the gravy thickens. Pour the gravy over a mesh strainer to collect the gravy in a bowl underneath.
12. Serve over rice or mashed potatoes. Yum!
I love this recipe. I’ve made it twice now, this last time with boneless chuck ribs from Costco. I added the carrots at the start, pressured for 45 minutes with a ten minute natural release. Carrots were perfect. Everything else was followed. But the gravy. OMG the gravy! Great recipe. You need a few million more subs!
That's so great! I'm glad you like it. We'll get there someday and I appreciate your early support! 💖🐝
Hi, I made this, it was really nice. For everyone reading this, really focus on the browning portion, it makes a big difference.
I watched a couple few videos and yours is the best. :) Thank you!!!
beautiful recipe! I'll make it today and keep you posted!
OMG! This was so delicious. I made a few changes. Ketchup instead of tomato paste. Because I did not want to waste the rest. I used white wine and cooking Sherry instead of red wine. Did not have have red wine. I also put cut up potatoes when I added the carrots. I will definitely make this dish again. I love my instant pot.
All of that sounds great, especially adding potatoes! FYI, they sell tomato paste in tubes that you can refrigerate - lasts forever and you can just squeeze out as much or little as you need. 🐝
@@NosieBee thanks for the info. I will look for it. Thanks again.
My mom made the same recipe without carrots and with sour cream, and served with noodles (some kind of vegetable on the side).
I made these short ribs last night for dinner and they were AMAZING!!!! I did season mine the night before to allow them to marinate a bit and I did not flour them when browning. Thanks for sharing.
Thanks, Brittney! So glad you liked them 🐝
Im gonna make this right now. Ill have to use white wine bc i dont have red. So beautiful
Let me know how it is with white wine! FYI, you can always sub beef broth for red wine. ❤🐝
I am making this today.
very nice! I will make these tonight. Thank you.
Hi, Robert! Let us know how it turns out. Thanks for watching! 🐝
@@NosieBee I made these last night following the recipe but I did add button mushrooms. Served these delicious short ribs with mashed potatoes and butter carrots with fresh dill. Delicious!
Yum! All of that sounds delicious!!!🐝
Gonna do this tomorrow!
Nice! Let me know how it goes. I wish there a way to attach a snapshot of what you made! Thanks for watching 🐝
I am so happy that I found your channel. This looks so YUM! Question for you. I happen to have boneless short ribs in my freezer. How would you suggest that I alter the cooking time?
Good question! I've done it with boneless and kept the cooking times the same and it came out great. But if you're in a hurry you could probably knock off 5-10 minutes of the pressure time. Let me know what you try and how it turns out - might help someone else out! Very happy you found my channel, too! 💖🐝
Wow
Hi, should I make any adjustments for boneless ribs, it's all I get out here. And shouldn't you strain the liquid first?
Hi, Carl. Keep the cooking time the same because we need that time to break down the connective tissue and collagen in the meats. You can choose when to strain - I did it after the gravy thickened to remove any solids and make it smooth, but you can do it earlier if you prefer. Thanks for watching! 💖🐝
@@NosieBee thanks, I am looking forward to trying this. Can you please send some carrots and onions to my apartment, thanks.
Haha!!!
@@NosieBee so I just made this, despite you not sending me onions and carrots. Came out nice. For everyone reading this, really focus on the browning portion, I can taste the difference on the pieces I only have assed on.