Instant Pot Boneless Beef Short Ribs
Tender, melt-in-your-mouth beef short ribs are quick and easy to prepare with the Instant Pot electric pressure cooker.
Ingredients
- 3 pounds boneless beef short ribs
- Kosher salt
- Freshly ground black pepper
- 2 tbsp olive oil
- 1 tbsp butter
- 1 cup chopped onion
- 4 cloves garlic, minced
- 2 large carrots, sliced into 2-inch chunks
- 1 cup red wine
- ⅔ cup low sodium beef broth
- 1 sprig each thyme, rosemary, and parsley, (tie together with a piece of twine)
For the Beurre Manié
- 2 tbsp butter
- 2 tbsp flour
Recommended Equipment
Instructions
- Sauté: Pat the short ribs with paper towels to dry. Sprinkle with salt and pepper. Choose the Instant Pot sauté button and add the olive oil. When the oil is hot and shimmering, add 1 tablespoon of the butter and the short ribs. Cook for about 8 to 10 minutes or until the beef is well browned on all sides (you will probably have to do this in batches). Remove the short ribs to a plate and add the onion to the pot. Cook, stirring, for 3 to 5 minutes or until the onion is tender. Add the garlic and continue to cook for 1 minute.3 pounds boneless beef short ribs | Kosher salt | Freshly ground black pepper | 2 tbsp olive oil | 1 tbsp butter | 1 cup chopped onion | 4 cloves garlic
- Combine: Add the beef back to the pot along with the carrots, red wine, beef broth, and herbs.2 large carrots | 1 cup red wine | 2/3 cup low sodium beef broth | 1 sprig each thyme, rosemary, and parsley
- Pressure Cook: Lock the lid in place and ensure the steam release knob is in the sealing position. Choose the pressure cook button (or manual, high pressure) and set the timer for 35 minutes. When the time is up, let the pressure release naturally for 10 minutes. Carefully turn the knob to the venting position to quickly release the remaining pressure. Cancel the pressure cook function. With a slotted spoon, remove the beef and carrots to a plate. Discard herb sprigs.
- Thicken the Sauce: Strain the cooking liquid into a fat separator. Return the onions (and any strained solids you want in the sauce) to the pot, then pour in the defatted liquid. Discard the fat. Choose the sauté button and bring the liquids to a simmer. In a small bowl, combine the butter and flour to form a very smooth paste. This is a beurre manié that will act as a thickener. Whisk the butter mixture into the simmering juices. Cook, stirring, until thickened. Add the meat and carrots back to the pot and heat through. Taste and adjust the seasonings.2 tbsp butter | 2 tbsp flour
- Serve: Arrange the beef on a platter and drizzle with the thickened sauce. Enjoy!
Nutrition
Calories: 603kcalCarbohydrates: 9gProtein: 45gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 182mgSodium: 331mgPotassium: 982mgFiber: 1gSugar: 3gVitamin A: 4332IUVitamin C: 4mgCalcium: 65mgIron: 5mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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