Description
This hearty and flavorful Beef Short Ribs recipe uses an Instant Pot to achieve tender, fall-off-the-bone meat infused with rich aromas of red wine, fresh herbs, and slow-braised vegetables. The dish is finished with a bright and fresh gremolata, adding a zesty contrast to the savory ribs and luscious gravy. Perfect for a comforting meal served over creamy mashed potatoes.
Ingredients
Scale
Short Ribs
- 6 pounds bone-in beef short ribs
- Salt & freshly ground black pepper, to taste
- 3 tablespoons vegetable oil, divided
- 3 cups chopped onions (about 3 medium onions)
- 3 cups peeled and chopped carrots (about 3 medium carrots)
- 1 cup chopped celery (about 2 stalks)
- ¼ cup all-purpose flour
- 2 tablespoons tomato paste
- 750 ml bottle of full-bodied red wine (such as Cabernet Sauvignon)
- 10 sprigs fresh Italian parsley
- 10 sprigs fresh thyme
- 5 sprigs fresh oregano
- 4 sprigs fresh rosemary
- 3 bay leaves
- 1 head of garlic, cut in half crosswise
- 5 cups low-sodium chicken stock
Gremolata
- 2 tablespoons finely grated lemon peel and juice of 1 lemon
- 1 garlic clove, minced
- ½ cup finely chopped fresh Italian parsley
- 2 tablespoons finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh thyme
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Bring Ribs to Room Temperature: Let 6 pounds bone-in beef short ribs sit on the counter for 30 minutes to allow them to come to room temperature, which helps achieve an even sear.
- Preheat Instant Pot: Turn your Instant Pot on by pressing the Sauté button and wait until it displays ‘Hot’.
- Sear the Short Ribs: Add 1 tablespoon vegetable oil to the pot. Generously season the ribs with salt and pepper. Add half of the ribs to the pot, browning each side for about 2 minutes, then repeat with the remaining ribs. Transfer browned ribs to a plate.
- Sauté Vegetables: Leave the drippings in the pot, add remaining 2 tablespoons oil, and then add onions, carrots, and celery. Sauté for 5 minutes until slightly browned.
- Add Flour and Tomato Paste: Sprinkle ¼ cup flour over the vegetables, add 2 tablespoons tomato paste, and cook for about 3 minutes until the mixture is evenly coated and turns a deep color. Scrape up browned bits from the pot bottom for extra flavor.
- Add Wine and Ribs: Pour in the bottle of red wine and return the short ribs to the Instant Pot. Bring the mixture to a boil.
- Add Herbs, Garlic, and Stock: Add sprigs of parsley, thyme, oregano, rosemary, bay leaves, the halved garlic head, and 5 cups of low-sodium chicken stock to the pot.
- Pressure Cook: Cover and set Instant Pot to high pressure for 45 minutes. Allow a natural pressure release for 15 minutes as per your user manual.
- Prepare Gremolata: While ribs cook, combine lemon peel, lemon juice, minced garlic, parsley, rosemary, thyme, olive oil, salt, and pepper in a small bowl, set aside.
- Remove Herbs and Ribs: Carefully open the Instant Pot. Discard garlic halves, bay leaves, and herb sprigs. Use a slotted spoon to transfer ribs to a serving platter.
- Make Gravy: Strain the cooking liquid through a fine-mesh sieve into a bowl. Skim off and discard any fat on the surface. Season to taste with salt and pepper.
- Serve: Serve the ribs with the rich gravy spooned over them alongside the gremolata. This pairs wonderfully with mashed potatoes.
Notes
- Allowing the meat to come to room temperature before searing improves browning and flavor.
- A darker sear on the ribs develops deeper flavor; scraping up browned bits adds richness to the gravy.
- To thicken the gravy, mix 2 tablespoons cornstarch with ¼ cup of the sauce, then stir into the pot until fully incorporated.
