From Tough To Tender: How To Instant Pot Beef Short Ribs Like A Pro!

Indulge in the delectable flavors of fall-off-the-bone beef short ribs with the convenience of your Instant Pot. This comprehensive guide will walk you through every step of preparing this mouthwatering dish, ensuring a tender and flavorful culinary masterpiece.

Ingredients: Gathering the Essentials

• 3 pounds beef short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 cups beef broth
• 1 cup red wine (optional)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Step 1: Seasoning the Ribs

Season the beef short ribs generously with salt and pepper. This step enhances the natural flavors and creates a flavorful crust.

Step 2: Searing the Ribs

Heat the olive oil in the Instant Pot on the “Sauté” setting. Sear the short ribs on all sides until browned. This process develops a rich and caramelized exterior.

Step 3: Deglazing the Pot

After searing the ribs, pour in the red wine (if desired). Use a wooden spoon to scrape up any browned bits from the bottom of the pot. This deglazing process adds depth and complexity to the sauce.

Step 4: Adding the Aromatics

Add the chopped onion and garlic to the pot and sauté until softened. These aromatics provide a flavorful base for the sauce.

Step 5: Simmering the Ribs

Pour in the beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary. Bring the liquid to a boil, then reduce heat and simmer for 15 minutes. This step infuses the ribs with the flavors of the seasonings.

Step 6: Pressure Cooking the Ribs

Close the lid of the Instant Pot and set the valve to “Sealing.” Cook on high pressure for 45 minutes. This pressurized environment tenderizes the ribs, allowing them to fall off the bone.

Step 7: Natural Release

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. This gradual release helps to prevent the ribs from becoming tough.

Step 8: Reducing the Sauce

Open the lid and transfer the ribs to a serving platter. Strain the sauce into a saucepan and simmer over medium heat until reduced and thickened. This step intensifies the flavors and creates a luscious sauce for the ribs.

Finishing Touches: Garnishing and Serving

Garnish the beef short ribs with fresh parsley or thyme. Serve immediately with mashed potatoes, roasted vegetables, or a side of your choice.

Questions You May Have

• Can I use frozen beef short ribs? Yes, but be sure to thaw them completely before cooking.
• What is a good substitute for red wine? You can use beef stock or additional beef broth.
• How long can I store the beef short ribs? Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.
• Can I make the sauce ahead of time? Yes, the sauce can be made up to 2 days in advance and reheated before serving.
• What sides pair well with beef short ribs? Mashed potatoes, roasted vegetables, and creamy polenta are all excellent accompaniments.
• Can I thicken the sauce further? If desired, you can add a cornstarch slurry (equal parts cornstarch and water) to the sauce while it is simmering.
• How do I reheat the beef short ribs? You can reheat the ribs in the microwave or in the oven at 350°F (175°C) until warmed through.
• Can I cook the beef short ribs in a slow cooker? Yes, you can cook them on low for 6-8 hours or on high for 3-4 hours.
• What is the best way to shred the beef short ribs? Use two forks to gently pull the meat apart.
• Can I use a different type of meat? You can substitute beef short ribs with other cuts of beef, such as chuck roast or brisket.