EASY INSTANT POT BEEF SHORT RIBS (5 INGREDIENTS!)
Wondering how to cook short ribs? This Instant Pot beef short ribs recipe makes it EASY with just 5 ingredients. Use bone-in or boneless beef short ribs -- both will come out tender and flavorful.
Provided by Maya Krampf
Categories Main Course
Time 1h15m
Number Of Ingredients 9
Steps:
- Pat the short ribs dry with paper towels.
- Use sea salt and black pepper to generously season the short ribs on both sides.
- Set the Instant Pot to Saute on High (or "More"). Add oil and let it heat up until hot.
- Once oil is hot, add the short ribs in a single layer. Sear for about 5 minutes per side, until browned. You will need to do this in two batches, so that they are not too crowded. Set all the short ribs aside outside the pan as you get through them.
- Add the minced garlic to the empty Instant Pot, and saute for about 1 minute, until fragrant.
- Add the broth and coconut aminos to the Instant Pot. Use a wooden spoon to release any browned bits of garlic from the bottom of the pan (deglaze it). Shut off the saute function.
- Place the short ribs back into the Instant Pot, crowding them together in a single layer. Push the bay leaves into the broth, if using (optional). Close the lid and set the pin to Seal. Cook on High pressure for 40 minutes. Use Natural Release for 10 minutes, then Quick Release if there is any pressure left.
- At this point, you can shred the short ribs or leave them whole.
- Remove the short ribs, leaving the liquid behind, and cover the short ribs with foil to keep warm. Set the Instant Pot to the Saute function.
- Sprinkle gelatin (don't dump it) over the liquid in the Instant Pot, one tablespoon at a time, whisking rapidly and immediately after each sprinkle.
- Simmer for 10 to 15 minutes, until the sauce thickens. If it's still not as thick as you like, add more gelatin and repeat.
Nutrition Facts : Calories 226 kcal, Carbohydrate 1 g, Protein 23 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 66 mg, Sodium 764 mg, ServingSize 1 serving
INSTANT POT BEEF SHORT RIBS
These melt-in-your-mouth tender beef short ribs are a cinch to make in the Instant Pot.
Provided by Laura
Categories Main Course
Time 1h20m
Number Of Ingredients 14
Steps:
- Rinse and pat dry the ribs.
- Mix together the dry rub ingredients. Use all of the dry rub to coat the ribs.
- Press the "saute" mode on the Instant Pot. Allow it to heat up for 3 minutes. Add the cooking oil. When the oil is hot, add the ribs, meat-side down, and brown on all sides.
- Cancel saute mode and remove the ribs from the pot. Pour in the beef broth and red wine. Whisk to remove the browned bits from the bottom of the pot. Simmer for 3 minutes.
- Place the beef ribs into the liquid in the Instant Pot. Add the carrots, onions, and garlic on top of the meat. Toss in the thyme sprigs, if using.
- Secure the lid on the pot and set the vent to sealing. Press the "pressure cook" button on the Instant Pot and set the time to 50 minutes. After the time is up, allow the pressure to release naturally (about 15-20 minutes).
Nutrition Facts : Calories 593 kcal, Carbohydrate 12 g, Protein 49 g, Fat 33 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 147 mg, Sodium 1013 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
INSTANT POT COLA-BRAISED SHORT RIBS
With the help of an Instant Pot® and some cola, these saucy short ribs will give you that "braised all day" flavor and tenderness in just under two hours. The acidity of the cola not only helps tenderize the beef, but also rounds out the spices and balances the dish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Combine the paprika, chili powder, onion powder, garlic powder, cumin, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Add the short ribs to the bowl, rub the spice mixture all over and allow to rest for 10 minutes.
- Set a 6-quart Instant Pot® to high saute (see Cook's Note) and add 2 tablespoons of the oil once it is hot. Working in batches, sear all 4 sides of each short rib, about 2 minutes per side. Set the short ribs aside on a plate.
- With the pot still on high saute, add the remaining 1 tablespoon oil. Add the onions and cook, stirring occasionally with a wooden spoon to scrape up bits on the bottom, until softened, about 3 minutes. Add the tomato paste and garlic and cook until the tomato paste is deeply toasted, 1 to 2 minutes. Add the cola, Worcestershire sauce, bay leaves and 1/2 cup of the beef broth and stir to combine. Put the ribs back into the pot along with any juices on the plate and turn to coat with the liquid. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Careful of any remaining steam, unlock and remove the lid and transfer the short ribs to a large plate.
- Use a ladle to skim any excess fat off the top of the liquid and then turn the pot back to high saute. While the liquid begins to simmer, combine the remaining 2 tablespoons of beef broth with the cornstarch in a small bowl to make a slurry. Whisk in the slurry and cook, whisking intermittently, until the sauce is reduced and thickened to a syrup-like consistency, 15 to 20 minutes. Season the sauce with salt and transfer the short ribs back to the pot to coat with the sauce. Serve the short ribs hot with the sauce over mashed potatoes, polenta or rice, if using.
INSTANT POT KOREAN STYLE SHORT RIBS
The Instant Pot® makes it quick and easy to enjoy rich, tender short ribs, but it's the sauce that makes this dish shine. Inspired by the Korean pantry, it combines gochujang, ginger, garlic, brown sugar, sesame oil and fresh pear, and gets reduced to a wonderfully sweet and sticky glaze. The cucumber and scallion salad makes for a cool and crunchy accompaniment.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk together the soy sauce, gochujang, ginger, brown sugar, pear, garlic, 2 tablespoons sesame oil and 1/4 cup water in a 6-quart Instant Pot®. Place the short ribs on top and follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the meat to a large bowl, then cover and set aside.
- Set the pot to saute on high for 30 minutes and let reduce until the liquid is thick and glazy, about 15 minutes (about 1/2 cup of sauce will remain). Set the pot to off and transfer the reduced sauce to the meat, then toss to coat.
- Meanwhile, toss the scallions, cucumber, rice vinegar, gochugaru, sesame seeds, granulated sugar, 1/4 teaspoon salt and remaining tablespoon sesame oil in a medium bowl and cover and chill until ready to serve.
- For charred short ribs (optional): Position an oven rack as high as it can go in the oven and preheat the broiler to high. Transfer the glazed ribs to a rack set inside a rimmed baking sheet and broil until lightly charred on both sides, about 1 minute per side.
- Serve the ribs over steamed rice topped with the pickled cucumbers, additional scallions and sesame seeds.
INSTANT POT® SHORT RIBS
It's easy to love fall-off-the-bone short ribs. The only problem with a traditional braising recipe is that it will be hours before eating happens. Make short ribs in an electric pressure cooker and eat these in half the time. The pressure inside the cooker transforms any liquid into hot steam, which goes deep into the meat and produce far more tender ribs than any other method would make. Less time and better? You bet.
Provided by Shauna James Ahern
Categories Main Dish Recipes Rib Recipes
Time 10h4m
Yield 12
Number Of Ingredients 13
Steps:
- Pour red wine over short ribs in a large bowl. Marinate in the refrigerator, 8 hours to overnight.
- Remove ribs from marinade, saving marinade for later use. Season short ribs with salt and pepper. Coat 1 side of each short rib with flour.
- Select the "Saute" setting on an electric pressure cooker (such as Instant Pot®); add olive oil and butter. Cook and stir until butter melts, about 2 minutes. Add 3 short ribs to hot butter-oil mixture. Cook until bottom is browned, about 8 minutes. Transfer browned short ribs to a plate. Repeat cooking with remaining short ribs, reserving butter-oil mixture in the pot.
- Cook and stir onion, carrots, garlic, and rosemary in the hot butter-oil mixture, scraping browned bits off the sides of pot, until onion is softened and starting to brown, about 5 minutes. Add reserved wine marinade; stir well. Simmer until wine is reduced by 1/2, about 10 minutes.
- Return ribs to the pot; add chicken stock. Ensure the total volume does not go above the maximum fill line and that the bulk of the ribs are submerged. Seal the pressure cooker. Turn the venting knob on top to "Sealed", causing the floating valve to pop up.
- Press the "Manual" button; set timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula. Stand back; turn knob to point at "Vent." Remove lid when pressure is released, about 5 minutes.
- Transfer the ribs to a plate and cover with aluminum foil, reserving sauce in the pot.
- Turn the Instant Pot to "Saute". Simmer sauce until slightly reduced, about 5 minutes. Stir water and cornstarch together in a bowl until smooth; add to sauce in the pot. Cook for 3 minutes. Strain sauce and serve over ribs.
Nutrition Facts : Calories 484.9 calories, Carbohydrate 13.2 g, Cholesterol 70 mg, Fat 35.5 g, Fiber 0.7 g, Protein 15.9 g, SaturatedFat 14.3 g, Sodium 277.4 mg, Sugar 1.4 g
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INSTANT POT SHORT RIBS, BRAISED BEEF - INSTANT POT COOKING
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4.4/5 (40)Total Time 1 hr 35 minsCuisine BeefCalories 451 per serving
- Remove short ribs from refrigerator at least 30 minutes, before cooking. Season generously with salt and black pepper, to taste, and set aside.
- 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, working in batches, if necessary. Transfer seared ribs to a plate and set aside.
- Add remaining olive oil, onion, and carrots to the pot. Sauté, stirring occasionally, until vegetables become golden brown, approximately 4-5 minutes. Add garlic and sauté for another 60 seconds.
- Pour in beef stock, 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.
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