Instant Pot Short Ribs
Ingredients
2-2.5 lbs of beef short ribs (8-10 pieces)
3 tbsp tomato paste
1 cup red wine
1/4 cup flour
2.5 cups beef stock
2 sprigs rosemary
1 small bunch thyme
5-6 large cloves of garlic, crushed
1 shallot, dices
1 medium carrot, diced
0.5 lb mushrooms (kept whole if small or broken into chucked pieces)
avocado oil
salt and pepper (for seasoning)
Instructions
Season the Short Ribs: season the short ribs with salt and pepper all over; ideally 1 day before cooking, but at least 1 hour before cooking.
Sear the Short Ribs: turn the instant pot to the sauté setting to medium/high (temp reading between 320-350 degrees F). add the avocado oil to the instant pot and allow it to heat thoroughly until it starts to simmer. Sear the short ribs for 45-60 seconds on each side or until browned thoroughly, enhancing the depth of flavor. Once seared, remove the short ribs and set them aside on a plate for later.
Sauté the Vegetables: Reduce the Instant Pot temperature to medium (around 300 degrees F). Add the diced carrots and shallots to sauté for about 1 minute. If vegetables begin to burn, reduce the heat, the add the crushed garlic, sauteing for an additional 30-45 seconds until fragrant.
Cook the Tomato Paste: Add the tomato paste and cook for 1-2 minutes to caramelize and deepen in color and add depth of flavor.
Add Flour and Deglaze: Sprinkle the flour over the vegetables and mix thoroughly to coat evenly. Deglaze with red wine, allowing the alcohol content to burn off and the wine to reduce. Scrape up any browned bits from the bottom of the pot; these are browned flavor nuggets that add richness and depth to the dish.
Add Stock and Herbs: add rosemary, thyme, beef stock, and return the seared short ribs to the Instant Pot.
Cook the Short Ribs: Set the Instant Pot to cook on high pressure for 45 minutes. Allow for a natural pressure release.
To Finish: Remove the short ribs from the Instant Pot and place them on a plate. If the sauce looks too thin, continue to reduce it to the sauté setting until it reaches the desired consistency. For a thicker gravy, mix a cornstarch slurry (1:1 ratio of cornstarch and cold water mixed) and add it to the sauce. Bring to a low boil for one minute to activate the thickening powers of the cornstarch and reduced to low heat until the desired thickness.
