Name: Instant Pot Braised Short Ribs
Prep time: 20 min
Total time: 115 min
Yield: 4 servings
Ingredients: 3 lb bone in beef short ribs; 1 yellow onion, diced; 3 carrots, cut in chunks; 3 cloves garlic, minced; 2 tbsp tomato paste; 1 cup dry red wine, or more broth; 1 cup beef broth; 1 tsp dried thyme; 2 tbsp cornstarch; 2 tbsp cold water; salt and pepper to taste

Ribs that taste like Sunday

Short ribs are the cut I buy when I want dinner to feel like an occasion without acting like one. They are tough out of the package and they need time and liquid. The pot gives them both in 45 minutes.

Sear them properly first. Deep brown, on the big sides, in rounds so the pot stays hot. That crust is not decoration. It melts into the sauce later, and it is most of the flavour you end up tasting.

Let the pot sit

When the time is up, do not touch the valve. A natural release means the pressure falls slowly on its own while the meat rests in the hot liquid. Rush it and the ribs can seize up. Patience is the ingredient here.

Skim the fat, whisk in the cornstarch mix, and you get a sauce worth mopping up. I’d serve these over mashed potatoes or buttered noodles. Something plain that stays out of the way and lets the sauce do the talking.

Instant Pot Braised Short Ribs

Ribs that taste like Sunday

Let the pot sit