Instant Pot Red Wine Braised Short Ribs Recipe

Method

• 1)

  Sprinkle 1 Teaspoons of Kosher Salt and 1 Teaspoon of Ground Black Pepper onto the short ribs – rub it in to coat well. Choose Sauté (High Setting) on the Instant Pot, once it’s Hot – add 2 Tablespoons of Butter. When the butter is melted brown the short ribs on all sides very well – this will take about 15 minutes.

• 2)

  Stack the short ribs to make some space in the pot, add the shallots and garlic and sauté for 1 minute. Add 1 Tablespoon Tomato Paste, ¼ Teaspoon Dried Thyme, 4 inch Sprig of Rosemary, 1 Pound bag of Baby Carrots, chopped Celery, 2 Teaspoons of Kosher Salt and 1½ Cup Red Wine, stir and scrape the bottom of the pot well to avoid the Burn warning – let it simmer for 5 minutes. Add 1 Cup Beef Broth, make sure the short ribs are partially submerged in the liquid so they absorb all the wonderful flavors.

• 3)

  Seal the lid and hit cancel to turn off Sauté mode. Choose High Pressure and set for 44 Minutes. When the timer is up, wait 15 minutes before switch the knob to Vent all the steam. When the pin drops, open the lid. Carefully remove the ribs, they will be very tender. Use a fat skimmer to remove the fat from the sauce – taste and season more if needed. Plate the short ribs with baby carrots and garlic mashed potatoes (recipe here), top with the braising sauce and garnish with chopped parsley.