Instant Pot Short Ribs

It has been a long time since I posted a new recipe and time is something I’m short on these days since the arrival of baby Kyle. This recipe was too delicious not to share (and save for my own convenience for future reference). Due to baby Kyle, I am on a new dairy and soy free diet and this meal hit every comfort food spot since I can no longer have mac and cheese, creamy pastas, all of the casseroles in my repertoire, etc. Give it a try and if you aren’t dairy free, go ahead and add some parmesan to that risotto (recipe here) or serve it with creamy, buttery mashed potatoes.

Instant Pot Short Ribs

• 3lb boneless beef short ribs
• 2 T olive oil
• 1 onion, chopped
• Carrots
• 2 garlic cloves, minced
• 2  bay leaves
• 1 T tomato paste
• 3/4 cup red wine
• 1 cup beef broth
• 2 T flour
• Salt and pepper

Directions

• Set instant pot to Saute mode. Salt and pepper all sides of short ribs.
• Once instant pot is hot, add the oil and sear the short ribs on all sides (a few minutes a side). I had to do this in two batches so there was enough surface area on the bottom for all of the meat. Remove from instant pot when they are browned.
• Add in onion and carrots and saute until onion is translucent. Add the garlic and tomato paste, stirring a couple minutes. Stir in the flour and then add in wine, broth and bay leaves.
• Turn saute mode off and add beef and its juices back to the pot. Lock the lid and set the pressure to high for 50-60 minutes (if your short ribs are really thick I’d go 60 minutes – I started mine at 40 min and ended up adding more time at the end).
• Once it is done cooking, release pressure and remove the lid. I then set the pot back to saute mode to reduce the sauce a little, but this isn’t necessary. If you want it thicker you can add a cornstarch slurry (mix 1 to 2 T cornstarch with some water).
• Serve over risotto, polenta, mashed potatoes, etc.