BEGIN TYPING YOUR SEARCH ABOVE AND PRESS RETURN TO SEARCH. PRESS ESC TO CANCEL

Instant Pot Discoveries Continue with Short Ribs

From rich, delicious broths to quick, tasty desserts, the Instant Pot continues to exceed my every expectation! Last week, I decided to try something a little different. We typically have a piece of fish or chicken with vegetables for dinner, but I wanted to spice it up, so I tried these braised short ribs. And they were delicious! Give them a try — they take a little longer than other Instant Pot recipes, but they are so worth it!

Instant Pot Short Ribs

Instant Pot Short Ribs

Ingredients

  • 2 tbsp. grass-fed ghee
  • 1 lb. grass-fed short ribs (4 ribs)
  • salt and pepper
  • 1 onion (diced)
  • 1/2 lb. baby carrots (or 2 whole carrots cut into 1-inch pieces)
  • 2 small celery sticks (peeled and diced)
  • 2 garlic cloves (finely minced)
  • 1 rosemary sprig
  • 1/2 tsp. salt
  • 1/2 tsp. smoked paprika
  • 1/2 tsp. chili powder
  • 1/4 tsp. ground cumin
  • 1/4 cup cranberry juice
  • 1 1/2 cup organic beef broth
  • 1 bay leaf

Instructions

  1. On the Instant Pot, select the sauté option and click the adjust button to select normal.
  2. Pat the ribs dry and season generously with salt and pepper.
  3. Once the Instant Pot is hot, add 1 tablespoon of ghee.
  4. Sear the ribs for 5-7 minutes on one side. Flip and sear for another 5 minutes.
  5. Remove the ribs from the Instant Pot and set aside.
  6. Add the other tablespoon of ghee and sauté the onions, carrots, celery, garlic and rosemary until the onion is translucent (about 5 minutes).
  7. Add the salt, paprika, chili powder and cumin.
  8. Stir and continue to sauté for another 2 minutes.
  9. Now, deglaze the pan with the cranberry juice (scrape up all the delicious bits and pieces from the bottom of the pot).
  10. Add beef broth and bay leaf and then stir to combine and return the short ribs to Instant Pot.
  11. Put the lid on the Instant Pot, select “Meat/Stew”, and adjust the cook time to 25 minutes.
  12. When the time is up, let the instant go into “keep warm” for 10 minutes.
  13. Open the valve, remove the rest of the steam and carefully remove the lid.
  14. Transfer the ribs to a serving dish and tent with foil.
  15. Skim off some of the fat from the top of the braising liquid.
  16. Turn the instant pot back on to “Sauté” and simmer the sauce until it reduces to about half.
  17. Serve over rice, riced cauliflower or alongside roasted potatoes/vegetables.
http://www.plankblog.com/cooking/instant-pot-discoveries-continue-short-ribs/

5 Comments

  1. PepPaddy

    Thanks Mandy for posting the recipe with the microdata standard so that I can import it using my favorite paid app :

    P.S. I’m sure you have no idea what microdata standards are and that knowing this doesn’t rank high on your list of skills, but you are still smart enough to use a WordPress plugin to post the recipe.

  2. I love my Instant Pot and I’m definitely making this. It looks so good!

  3. I am definitely trying this. I love braised short ribs. Very interested in the flavor combinations here.

  4. Margaret Bush

    Is the instant pot the same as a modern pressure cooker?
    My slow cooker will brown but not my pressure cooker.

    • Mary Beth

      No, it’s different … it’s a slow cooker and pressure cooker in one with a ton of options.

Leave a comment

Please be polite. We appreciate that. Your email address will not be published and required fields are marked