Скачать или смотреть INSTANT POT BEEF SHORT RIBS

Bragging rights are yours with this easy Instant Pot beef short ribs recipe. Braised beef short ribs in a rich sauce served over buttered roasted garlic mashed potatoes. It usually takes hours to cook these delicious ribs in the oven. It only takes 45 minutes to make these fall off the bone short ribs in the instant pot.

Shopping List:
2 tbsps. oil (olive, vegetable or canola)
3 bone in beef short ribs
Kosher salt and course black pepper to taste (Be generous)
Mire Poix (1 onion, 1 carrot, 1 celery rib) all diced
1 tbsp. minced garlic
1/2 cup red wine like Pinot Noir or Merlot (as long as it's drinkable)
1 cup beef broth
2 springs thyme or 1 tsp. dried thyme leaves (DO NOT USE GROUND)
1 bay leaf
1 tsp. brown sugar
2 tbsp. corn starch with 3 tbsps. cool water, mixed to a slurry
Mashed potatoes
Parsley for garnish

Directions:
Season the short ribs to taste with the salt and pepper.
Choose the saute on the Instant Pot, making sure to toggle the setting to the more or high setting, depending on your model. Add the oil when the display reads hot.
Place the seasoned ribs in the pot and sear 3-4 minutes each side. Remove to a plate.
Add the mire poix and cook about 5-6 minutes until softened.
Add the garlic and stir about 30-45 seconds.
Add the red wine and scrape up the bottom of the pot to break up any brown bits. Let it simmer about 1-2 minutes to cook off the alcohol.
Add the beef broth, thyme, bay leaf and brown sugar. Mix.
Placed the seared ribs in the mixture and toss to make sure they are well coated with the liquid and mostly submerged.
Cancel the saute setting.
Place on the lid and set the pressure switch/knob to the seal position.
Press the pressure cook/manual button. Adjust the cook time to 45 minutes.
After cooking, the display clock will begin counting up. Let the pot do a natural pressure release for at least 15 minutes then do a quick release by moving the pressure switch to the vent position. Wait for the valve/pin to drop before removing the lid. BE CAREFUL OF ESCAPING STEAM!
Remove ribs to a plate. Lightly cover with foil to keep warm.
Cancel the pressure cook function and use a ladle to skim off any excess fat at the top then discard.
Press the saute button to bring to a vigorous boil.
Mix the corn starch and cool water to a slurry then add to the pot. Stir vigorously and constantly about 3 minutes until the sauce thickens.
Turn off the instant pot.
Pour the sauce mixture into a strainer over a serving bowl. Discard all but the sauce.
Serve the ribs over a bed of buttered mashed potatoes and drizzle with sauce.
Garnish with parsley.

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