Instant Pot: Garlic Braised Short Ribs

I follow @nytfood religiously on Instagram. It’s where I get a lot of inspiration for recipes I want to try now that my Real Simple subscription has lapsed and I just don’t want to sign up for any more magazines. Then I see it… garlic braised short ribs with a wine reduction. Yum.

The original recipe is done in a dutch oven, and being that I just purchased a gorgeous Staub cocotte I considered making this the inaugural meal for that pot except… to prepare it that way would take 4 hours!

Ain’t nobody got time for that, especially after a long day at work.

Instead, I examined the recipe for how I could turn this into an Instant Pot creation, as well as reducing the portions. 5 lbs of ribs is a lot of short ribs to be had and I only need it for about 2 servings. So here’s my altered recipe:

Ingredients

  • 2 tablespoons vegetable oil
  • 2 pounds bone-in short ribs, at least 1 1/2 inches thick
  • Kosher salt and freshly ground pepper
  • 1 large heads garlic, halved crosswise
  • .5 medium onion (about 10 ounces), chopped
  • 2 ribs celery (about 8 ounces, chopped
  • 1 medium carrots (about 6 ounces), chopped
  • 1.5 tablespoons tomato paste
  • 1 cup dry red wine
  • 1 cup beef stock or bone broth (I used left over oxtail soup)
  • 2 sprigs thyme
  • .5 cup parsley, coarsely chopped
  • .25 cup finely chopped chives
  • .5 tablespoon finely grated lemon zest (I skipped this)

Preparation

  1. Set the Instant Pot in saute mode. Heat oil in the pot and make sure it’s even across the surface. Season short ribs on all sides with salt and pepper. Sear short ribs on all sides until deeply and evenly browned. Transfer browned short ribs to a large plate and continue with remaining ribs.
  2. Without cleaning out the Instant Pot, saute the garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
  3. Add red wine and scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with the thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged. Now switch the pot to stew mode and put on the lid setting the timer to 40 minutes.
  4. Using tongs, remove the ribs from the pot. While the celery was pretty flavorless after cooking the carrots were still really nice to eat along with the sauce that needed straining from all the fat. You can add parsley, chives and lemon zest over the top of the short ribs, but I chose not to. Then I just made a quick bed of cauliflower mash to serve as the base of the meal which was just boiled cauliflower blended in the magic bullet.

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