Instant Pot® Beef Short Ribs
Instant Pot® Beef Short Ribs
What is a slow cooker? we knew them when they were called crock pots but with more settings, this what wiki has to say.
A slow cooker, also known as a crock-pot, is a countertop electrical cooking appliance used to simmer at a lower temperature than other cooking methods, such as baking, boiling, and frying. This facilitates unattended cooking for many hours of dishes that would otherwise be boiled: pot roast, soups, stews, and other dishes. A wide variety of dishes can be prepared in slow cookers
And of course, they have a variety of settings. check out these cookers below they come in a variety of prices as low as 29.95
well worth the cost, I like the fact you can get the main course going like a pot roast, which you know the slower and longer you roast the very tender the roast can be, and while that’s going you have all the rest of your duties to tend to, a very multi-task is a good thing when preparing your family meal.
Using an instant pot or/slow cooker has its advantages but please follow the included instruction they do contain safety instructions and once you nail it you will use it all the time. many cooks/chefs use heavy pots as I do for slow roasting they do hold the heat well and also do not scorch your food as stainless steel does or Aluminum.
Remove short ribs from refrigerator at least 30 minutes, but not more than 2 hours, before cooking. Season generously with salt and black pepper, to taste, and set aside.
Prep time: 20 minutes Active cook time: 60-65 minutes (+ time to come to pressure) Natural release: 10 minutes Serves: 4-6
20 minPrep Time
60 minCook Time
1 hr, 20 Total Time
- 3½ - 4 lbs. beef short ribs
- Sea salt and black pepper, to taste
- 2-3 T. extra virgin olive oil, divided
- 1 medium yellow onion, chopped
- 2 large carrots, sliced into chunks
- 3-4 cloves garlic
- 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
- 1. Remove short ribs from refrigerator at least 30 minutes, but not more than 2 hours, before cooking. Season generously 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 to combine, gently scraping any brown bits off the bottom of the pot with a wooden spoon in the process. 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. Add lid and lock 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, then manually release any remaining pressure, if necessary.
- 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 immediately over a bed of mashed potatoes or cauliflower. Drizzle with some of the sauce and serve immediately. Enjoy!
know your settings before and use the above. 6. When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure, if necessary.
How about some nice mash Potatoes to go with the short ribs.
or this crunchy broccoli slaw GO HERE
Or prepare this method in an instant pot.
Instant Pot® Rosemary Garlic Mashed Potatoes
Prep time: 15 minutes
Cook time: 8 minutes
Natural Release: 10 minutes
3 lbs. Russet potatoes, peeled and cut into small chunks
4-5 large garlic cloves, peeled and smashed
1 T. fresh rosemary leaves, finely minced (or 1 t. dried)
½ c. chicken or vegetable broth, preferably organic
Salt and black pepper, to taste
¼ c. heavy cream
3 T. unsalted butter, cut into chunks
- Combine potatoes, garlic, rosemary leaves, and broth in Instant Pot®. Season with salt and black pepper, to taste, and stir to combine. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 8 minutes.
- When cook time is complete, allow pressure to release naturally for 10 minutes, then manually release any remaining pressure.
- Carefully remove the lid and add heavy cream. Mash the potatoes with a potato masher or immersion blender until almost smooth, but still slightly chunky. Taste and season with additional salt and black pepper, if desired.
- Transfer to a serving bowl and top with butter and serve immediately. Enjoy!