Pressure Cooker Braised Short Ribs

Name: Pressure Cooker Braised Short Ribs
Prep time: 20 min
Cook time: 1 h 39 min
Total time: 1 h 59 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup All-Purpose Flour; 4 lb Beef Short Ribs; 1 qt Chicken Stock; 2 tbsp Cornstarch; 1 cup Diced Carrots; 2 sprigs Fresh Rosemary; 2 cloves Garlic; 0.25 cup Olive Oil; 1 whole Red Wine; 0.5 tsp Salt & Pepper; 3 tbsp Unsalted Butter; 0.25 cup Water; 1.5 cups White Onion

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-Carb Comfort-Food

Pressure Cooker Braised Short Ribs deliver melt-in-your-mouth beef enveloped in a deep red wine and rosemary sauce, with sweet onion and carrot notes. It’s a comforting, richly flavored dish perfect for a cozy dinner or special occasion when you want braised results in less time. Serve over mashed potatoes or polenta to catch every drop of the glossy pan sauce.

Prep20 mins
Cook1 hr 39 mins
Serves12
DifficultyMedium

1

Pour red wine over the short ribs in a large bowl. Marinate in the refrigerator for 8 hours to overnight.
2

Remove the ribs from the marinade, keeping the marinade for later. Season the short ribs with salt and pepper. Dust 1 side of each short rib with flour.
3

Choose the "Saute" setting on an electric pressure cooker (such as an Instant Pot); add olive oil and butter. Cook, stirring, until the butter melts, about 2 minutes. Add 3 short ribs to the hot butter-oil mixture. Cook until the bottom is browned, about 8 minutes. Move the browned short ribs to a plate. Repeat with the remaining short ribs, leaving the butter-oil mixture in the pot.
4

Cook and stir the onion, carrots, garlic, and rosemary in the hot butter-oil mixture, scraping the browned bits from the sides of the pot, until the onion softens and starts to brown, about 5 minutes. Add the reserved wine marinade; stir well. Simmer until the wine is reduced by half, about 10 minutes.
5

Put the ribs back in the pot; add chicken stock. Make sure the total volume stays below the maximum fill line and that most of the ribs are submerged. Seal the pressure cooker. Turn the venting knob on top to "Sealed," allowing the floating valve to pop up.
6

Press the "Manual" button; set the timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula. Stand back; turn the knob to point to "Vent." Remove the lid when the pressure is released, about 5 minutes.
7

Move the ribs to a plate and cover with aluminum foil, keeping the sauce in the pot.
8

Switch the Instant Pot to "Saute." Simmer the sauce until slightly reduced, about 5 minutes. Stir water and cornstarch together in a bowl until smooth; add to the sauce in the pot. Cook for 3 minutes. Strain the sauce and serve over the ribs.