Description
Indulge in tender, flavorful short ribs cooked quickly in the Instant Pot, enveloped in a rich sauce.
Ingredients
- Beef Short Ribs
- Kosher Salt
- Cracked Black Pepper
- Olive Oil
- Garlic Cloves, minced
- Beef Broth
- Coconut Aminos or Soy Sauce
- Optional Red Wine or Balsamic Vinegar
- Optional Bay Leaves
- Cornstarch and Water
Instructions
- Cut the beef short ribs into 1.5 to 2-inch chunks.
- Pat the ribs dry and season with kosher salt and cracked black pepper.
- Set the Instant Pot to sauté mode, heat olive oil, and brown the ribs in batches.
- Add minced garlic and cook until fragrant.
- Deglaze the pot with beef broth and coconut aminos, scraping up browned bits.
- Return the ribs to the pot, layering with optional bay leaves and red wine or balsamic vinegar.
- Secure the lid and set the Instant Pot to pressure cook on high for 45 minutes.
- Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Remove ribs and thicken the sauce by simmering or using a cornstarch slurry.
- Serve ribs drizzled with the sauce and garnish with fresh herbs if desired.
Notes
For added sophistication, consider adding red wine or balsamic vinegar. Leftovers can be frozen up to a month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg