Classic Short Beef Ribs with Red Wine in an InstantPot
Practically falling off the bone tender, this recipe made a convert out of me.
INSTAPOT/Pressure Cooking, Meats
3-5 pounds short ribs
2 TBSP oil for sautéing
2 cups beef/chicken broth (or water)
1 cup red wine (or additional broth)
1½ cups onion in 1” dice
4 cloves of garlic, minced
2 TBSP vinegar
2 TBSP soy sauce
2 TBSP Worcestershire sauce
1 TBSP brown sugar
1 tsp dried basil
1¼ tsp thyme
1 bay leaf
1/2 tsp pepper
3 TBSP flour
½ cup water
Mouthwatering, nearly fall off the bone short ribs
Hit Sauté and when the display says HOT, add the oil. Swirl it around to coat the pan and add the ribs. Brown the ribs well on all sides. Browning greatly improves the flavor. Transfer the ribs to a plate and add the broth and wine to the pot. Thoroughly deglaze it by using a wooden spoon to scrape ALL the browned bits off the bottom. Do not skip this step or the Instant Pot may interpret the stuck bits as burning food. That can result in the dreaded Burn warning.
Add all the other ingredients except the flour and water.
Return the ribs to the pot and turn to coat all sides with the sauce. Secure the lid and make sure the valve is set to Sealing. Push the Pressure Cook (or Manual) button. Adjust the time using the + and – buttons to get to 40 minutes. When it beeps that it’s done, leave it for 15 minutes natural release.
While it’s releasing pressure, whisk the flour and water until smooth. Flip the valve from Sealing to Venting for a quick release of any remaining pressure and when the pin drops, remove the lid. Carefully transfer the ribs to a warm platter and cover them with foil to keep them warm.
Hit Sauté and whisk the flour/water slurry again to freshen it. When the broth comes to a boil, add about half the flour slurry. Bring back to a boil to thicken. Add more slurry if you like a thicker gravy but don’t get carried away. It will thicken a little more as it cools a bit and you don’t want porridge. Taste and adjust seasoning and prepare for Oooos and AHHHs.
One thing I always do is to use a fat separator for any gravy made by a pressure cooker. This one by OXO is amazing and can be put in the dishwasher 🙌🏻