Instant Pot Beef Short Ribs
These Tender Instant Pot Beef Short Ribs are fall-off-the-bone delicious! Cooked to perfection in a rich and savory sauce, these short ribs become melt-in-your-mouth tender in a fraction of the time.
Ingredients
- 3 Pounds Beef Short Ribs Boneless
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 3 tablespoons Vegetable Oil
- 2 cloves Garlic minced
- ⅓ cup Worcestershire Sauce.
- 28-30 ounces Beef Broth
- 1 tablespoon Garlic Powder
- 1 tablespoon Onion Powder
- 18 Potatoes skin on, washed & dried
- Sprig Thyme
- 1 Sprig Rosemary
Instructions
- Salt and pepper the boneless short ribs.
- Add oil and set pressure cooker to Sauté – High.
- Sear short ribs for 3-4 minutes on each side or until seared. (This will need to be done in batches so you don’t overcrowd the cooker)
- Add minced garlic and heat for about a minute.
- Deglaze the insert by adding the sherry and scraping the bottom with a wooden spoon.
- Add the ribs back to the cooker.
- Add beef broth, seasonings, sprig of fresh thyme or rosemary, and potatoes.
- Close and lock lid.
- Set pressure cooker to Pressure Cook – High. And set timer for 30 minutes.
- Allow to natural release for 15 minutes, then manually release any extra pressure.
- Once pressure is gone and silver valve has released, open cooker.
- Smash potatoes slightly and plate.
Notes
Quick Marination: Marinate the short ribs in a mixture of balsamic vinegar, olive oil, garlic, and herbs for at least 2 hours or overnight for tenderization and flavor infusion.
Rich Braising Sauce: Sauté onions, garlic, and carrots, then add tomato paste to deepen the flavor.
Nutrition
Calories: 1192kcalCarbohydrates: 110gProtein: 78gFat: 48gSaturated Fat: 17gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 195mgSodium: 2797mgPotassium: 4024mgFiber: 13gSugar: 8gVitamin A: 37IUVitamin C: 117mgCalcium: 159mgIron: 14mg
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