Ranchin’ Short Ribs

By: Party In An Instant Pot Cookbook

Ranchin’ Short Ribs
cuisine icon Cuisine
American, Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Medium
cuisine icon Duration
more than 2 hours
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
6 servings, american, bacon slices, balsamic vinegar, bone in short ribs, carrots, contributed, cook 120 min, crushed red pepper flakes, dry sherry, freshly ground black pepper, garlic cloves, instant pot pressure cooker, instant pot recipe, instant pot recipes, instant pot ribs, instant pot ribs recipe, instant pot ribs recipes, instant pot short ribs, kosher salt, large shallots, low-sodium beef broth, main course, medium, modern, more than 2 hours, packed brown sugar, prep 10 min, pressure cook, pressure cooker recipes, ribs of celery, sauté, short ribs recipe, sprigs of fresh thyme, star anise, tomato paste, worcestershire sauce

prep icon Prep Time
10 min
cook icon Cook Time
120 min

serving icon Servings
6 servings
Ingredients
  • 5 lbs bone in short ribs
  • kosher salt
  • freshly ground black pepper
  • 2 bacon slices
  • 4 large shallots
  • 4 carrots
  • 2 ribs of celery
  • 1/2 tsp crushed red pepper flakes
  • 6 garlic cloves
  • 2 star anise
  • 4 sprigs of fresh thyme
  • 3 tbsp tomato paste
  • 1 cup dry Sherry
  • 2 tbsp packed brown sugar
  • 2 tbsp Worcestershire sauce
  • 2 tbsp balsamic vinegar
  • 2 cups low-sodium beef broth
Instructions
  • Season short ribs generously with salt and pepper and set aside.
  • Set Instant Pot to Sauté.. Add bacon and cook until lightly golden, about 5 minutes. Remove bacon and set aside, leaving bacon fat in pot.
  • Working in batches, sear ribs on all sides, 4 to 5 minutes per side. Set aside.
  • Add shallots, carrots, celery, red pepper flakes, and garlic, and cook until vegetables are slightly softened, about 3 minutes. Add star anise, thyme, and tomato paste and stir until fragrant, 1 minute. Add sherry, bring to a simmer, and use a wooden spoon to deglaze bottom of the pot, 3 minutes.
  • Turn off Sauté function and add brown sugar, Worcestershire, vinegar, broth, ribs, and cooked bacon. Season with salt, then secure lid and set to Pressure Cook on High for 45 minutes.
  • Let pot naturally release pressure for 15 minutes, then carefully complete depressurization using quick release.
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