Ingredients
- 4 pounds bone-in beef short ribs
- 1 large onion, chopped
- 2 shallots, minced
- 3 cloves garlic, minced
- 3 large carrots, chopped
- 1 sprig of rosemary
- 2 sprigs of thyme, leaves removed
- 1 cup of good quality red wine
- 1 cup chicken broth
- 3 tablespoons balsamic vinegar
- Kosher salt to taste
- Freshly ground black pepper, to taste
Preparation
Step 1
Preheat the Instant Pot to the “Saute” option.
Season your short ribs really, really well with salt and pepper. I always use Kosher salt.
Add a tablespoon or so of olive oil and place the ribs in the IP to sear. Don’t move for 6-8 minutes, then flip to let the other side brown, about 5 minutes. You may need to do this in batches depending on the size of your ribs.
When the meat is browned, remove it on a plate and reduce the heat to medium.
Add the onions, shallots, garlic cloves and carrots to the pot and cook until soft, about 5 minutes.
Add in the red wine deglaze the pan by scraping up any brown bits from the bottom of the pan, then add the broth and balsamic vinegar. Add back the short ribs and any juices on the plate along with the rosemary.
Seal the Instant pot by setting the IP valve to the SEAL position. Press the STEW option and set the manual time to 45 minutes on high pressure for boneless ribs and 55 minutes for bone in ribs.
When the cooking time is finished the IP will go into the KEEP WARM setting for 15 minutes. After that time, you can move the vent into the VENTING position and let any steam release.
After the steam is released, you can remove the lid. Remove the ribs to a serving platter. Skim any excess fat from the top of the liquid left in the IP. Return the IP to SAUTE and let the juices boil, reduce and concentrate, about 5 more minutes. Taste and add more salt and pepper if needed. Sprinkle with thyme leaves.
Serve the ribs, vegetables, and sauce over mashed potatoes, polenta or your favorite noodles.