Prep time: 20 minutes
Active cook time: 60-65 minutes + time to come to pressure
Natural release: 10 minutes
Serves: 4-6
Ingredients for Instant Pot Beef Short Ribs:
3½ – 4 lbs. beef short ribs
1 medium yellow onion, chopped
2 large carrots, sliced into chunks
3-4 cloves garlic
2-3 T. extra virgin olive oil, divided
½ c. beef broth, preferably organic
¼ c. balsamic vinegar
¼ c. dry red wine
2 T. honey, preferably local
2 whole bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme
Sea salt and black pepper
Directions:
1. Remove short ribs from refrigerator at least 30 minutes, but not more than 2 hours, before cooking. Season with salt and black pepper, to taste, and set aside.
2. Select the Sauté function on the Instant Pot and add one tablespoon olive oil once hot. Add seasoned short ribs and sear on each side; approximately 2-3 minutes per side. (Work in batches, if necessary, adding more olive oil as necessary.) Transfer seared ribs to a plate and set aside.
3. Add remaining olive oil, yellow onion, and carrots to Instant Pot. Sauté, stirring occasionally, until vegetables become golden brown; approximately 4-5 minutes. Add garlic and sauté for another 60 seconds.
4. Pour in broth, balsamic vinegar, red wine, and honey. Stir with a wooden spoon to combine, gently scraping any brown bits off the bottom of the pot. Continue cooking for 2-3 minutes before turning the unit off.
5. Return seared short ribs to the pot and add bay leaves and fresh herbs. Lock the Instant Pot lid into place. Switch the vent to Sealing and set the Manual setting to 45 minutes.
6. When cook time is complete, allow pressure to release naturally for 10 minutes; Quick Release any remaining pressure.
7. Remove lid and discard the bay leaves and woody stems from the rosemary and thyme. Carefully transfer short ribs and carrots to a serving platter and cover to keep warm. Set aside.
8. With an immersion blender, blend the pan sauces until smooth. Taste and adjust seasonings, as desired.
9. Serve short ribs and carrots over a bed of mashed potatoes or cauliflower. Drizzle with some of the sauce and serve immediately.
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