Tender, fall off the bone and cooked in a luscious sauce, these short ribs and placed on top of buttery mashed potatoes, making these Instant Pot Short Ribs the perfect comfort food in under 30 minutes.
3 pounds bone in beef short ribs
2 Tablespoons vegetable oil
2 garlic cloves, minced
1 medium yellow onion, diced
1 cup carrots, peeled and chopped
3 sprigs fresh thyme
1 Tablespoon tomato paste
3/4 cup beef stock
3/4 cup dry red wine (Cabernet Sauvignon Merlot or Pinot Noir)
2 tablespoons cornstarch
Set Instant Pot to saute and add oil. Place short ribs into the pot and sear on all sides. I saute the short ribs on 6 sides, which include the ends.
Once they're sauteed, remove them from the pot and place onto a plate.
Add in garlic and onions and saute for 3 minutes.
Add in carrots, thyme and continue to cook for 2 minutes. Stir in tomato paste.
Pour in wine and beef stock and scrap up any browned bits from the bottom of the pot.
Place the short ribs and any juices from the plate, back into the pot and lock the lid in place.
Set pressure cooker on high pressure for 30 minutes.
After 30 minutes, allow to let stand and naturally release pressure for 15 minutes.
Remove short ribs from the pot. Bring sauce to a simmer and add in a slurry of 2 Tablespoons cornstarch and 1/4 cup cold water. Whisk to combine until sauce is thickened. Season with salt and pepper to taste.
To serve, place mashed potatoes into a bowl and top with a short rib and sauce.
Serving Size6 servings
Amount Per Serving
% Daily Value
Total Fat22 g
Saturated Fat8 g
Total Carbohydrates11 g
Dietary Fiber1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/instant-pot-short-ribs/