ONE-POT | instant Pot Recipe

RED WINE & GARLIC Short Ribs IN THE INSTANT POT

BY INSTANTpoteats.com

A rich garlic and wine broth with fall-off-the-bone tender beef short ribs you can enjoy for a midweek meal or impress your guests at the next dinner party.

You WILL NEED

Beef Short Ribs  Olive Oil Onion  Celery Carrots  Garlic  Red Wine  Beef stock or broth  Tomato Paste Bay leaves Thyme 

season ribs

1

Pat dry the short ribs with some paper towel. Season the short ribs on all sides with salt and pepper.

Saute Ribs

2

Saute batches of short ribs with olive oil. Brown on all sides, about 2-3 minutes per side.

ADD INGREDIENTS

3

Save 2-3 tablespoons of rendered fat from the short ribs for the next step. Pour out the rest. Add onions, celery and carrots. Cook for about 5 minutes until browned slightly.

ADD GARLIC

4

Add the garlic cloves and stir through. Press Cancel to stop the Saute process.

ADD WINE

5

Pour in the red wine and scrape the bottom of the pot. Let the alcohol to evaporate partially.

ADD STOCK

6

Add the beef stock.

ADD tomato paste

7

Add tomato paste. Stir well, scraping the bottom of the pot for about 2 minutes, so that some of the alcohol in the wine evaporates.

return ribs

8

Return the browned short ribs to the broth, nestling them as deep as you can. Scoop a bit of the broth over them.

pressure cook

9

Secure and lock the lid. Set to Pressure Cook for 45 minutes on HIGH with 15 minute natural release. Then use the quick release to let off the remaining pressure.

remove ribs

10

Secure and lock the lid. Set to Pressure Cook for 45 minutes on HIGH with 15-minute natural release. Use the quick release to let off the remaining pressure.

Strain

11

Strain the broth into a pot through a sieve, then return it back to the Instant Pot.

Add honey

12

Add the honey and turn the Instant Pot back on Saute setting, HIGH mode. Cook for 10-15 minutes or until the sauce has reduced by a third. Make sure to stir frequently.

Slurry

13

Whisk flour with cooking broth to make a slurry. Pour the slurry into the sauce to thicken and stir in the butter to give it a glossy, rich finish.

Serve

14

Pour some of the sauce over the ribs when served OR return the ribs back to the pot to stir through the sauce. You can serve the remaining sauce on the side.

Finish with plenty of chopped parsley. Serve over mashed potatoes or creamy polenta.

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