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Instant Pot Short Ribs | fairyburger.com
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Instant Pot Short Ribs

Course: Main Course
Cuisine: American
Servings: 3 servings

Equipment

  • 1 Instant Pot

Ingredients

  • 2 1/2 cups stout
  • 3 bay leaves
  • 1 tsp dried thyme
  • 1 tsp oregano
  • 1-2 tsp basil
  • 2 tbsp ketchup*
  • 2 tbsp worcestershire sauce
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 4 cloves garlic
  • 1 red onion chopped
  • 4 medium-sized carrots chopped
  • 4-5 lbs short ribs
  • 2-3 tbsp balsamic vinegar

Instructions

  • Preheat the Instant Pot to the "Saute" option.
  • Season short ribs with kosher salt and pepper.
  • Place them in one layer in the pot and let them sear (~7-8 minutes).
  • As the meat sears, chop the onions and carrots. After 7-8 minutes have passed, flip to the other side and let sear for ~4-5 minutes.
  • Once meat is nicely browned, transfer to a plate and decreasee heat to medium.
  • If your pot has >1 tbsp oil accumulated from the meat, pour it out. Otherwise, add onion, carrots, garlic, spices/herbs and let it cook, stirring occasionally, for 5-6 minutes until softened. Season with salt + pepper, to taste.
  • Add stout and place the short ribs back into the pot.
  • Seal the Instant Pot, ensuring that the venting switch is set to the "Sealing" position. Then press the "Stew" option and set manual time to 35 minutes on high pressure.
  • When the timer beeps, allow it to go into "Keep Warm" setting for 15 minutes, then switch the venting tab to the "Venting" position and when the steam has been released, carefully remove the lid of the pot.
  • Remove the meat and veggies and transfer to a plate.
  • Try to skim most of the fat from the sauce off with a spoon.** Add balsamic vinegar and turn it back to the "Saute" option. Allow it to boil until it reaches a glaze-like consistency. Pour the glaze over the short ribs and serve!

Notes

  • *Can use tomato paste instead of ketchup (less sugar!)
  • **(The key is to remove the meat/veggies and let the leftover liquid sit for a little bit so that the fat can separate. Then take out as much of the fat as you can and add ~2 tbsp balsamic vinegar!)
    As it burns off + as steam escapes from the liquid, the sauce may still look/feel very liquidy, but if you let it sit for a little bit, it will thicken. Keep tasting to make sure herbs/spices are at appropriate levels and that it's not too bitter/acidic.