Succulent Beef Short Ribs

By: Chop Secrets

Succulent Beef Short Ribs
cuisine icon Cuisine
Modern
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
1-2 hours
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Notes
["*The MANUAL and PRESSURE COOK buttons are interchangeable."]
cuisine icon Keywords
1-2 hours, 4 servings, balsamic vinegar, beef short ribs, butter, carrot, Chop Secrets, contributed, cook 100 min, dinner, easy, fresh thyme, garlic, modern, olive oil, pepper, prep 5 min, pressure cook, red wine, salt, sauté, shallot

prep icon Prep Time
5 min
cook icon Cook Time
100 min

serving icon Servings
4 servings
Ingredients
  • 2 lbs beef Short Ribs
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp olive oil
  • 1 tbsp butter
  • 1 medium carrot
  • 1 shallot
  • 3 cloves garlic
  • 1/2 cup red wine
  • 5 sprigs fresh thyme
  • 2 tbsp balsamic vinegar
Instructions
  • Season the sort ribs with salt and pepper.
  • Add olive oil and butter to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot and butter melts, brown the meat on both sides, 6 minutes per side. Meat will not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  • Add carrot, shallot and garlic to the pot and saute until shallots begin to brown, 2-3 minutes.
  • Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Put the meat back into to the pot, turning once to coat. Top with thyme sprigs.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 45 minutes.
  • When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  • Carefully remove the meat from the pot to a serving plate and cover loosely with foil.
  • Using a wide spoon or a fat separator, skim off most of the fat in the remaining liquid and discard.
  • Turn the pot off by selecting CANCEL, then select SAUTE. Mix in balsamic vinegar and cook and stir until sauce is reduced by half, about 10 minutes. Discard thyme sprigs.
  • Serve beef drizzled with sauce.
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