Best Instant Pot Braised Short Ribs With Fingerlings Potatoes Recipes

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INSTANT POT SHORT RIBS



Instant Pot Short Ribs image

Make these Juicy Melt-in-Your-Mouth Instant Pot Short Ribs that will impress your guests! Fall-Off-the-Bone Tender Red Wine Braised Beef Short Ribs, soaked with deliciously sweet-savory-umami flavors. Paired with buttery mashed potatoes cooked in the same pot.

Provided by Amy + Jacky

Categories     Dinner     Main

Time 1h40m

Number Of Ingredients 20

6 - 10 pieces (1116g) bone-in short ribs ((1.5 - 2 inches thick))
6 cloves garlic (, crushed and chopped)
2 (300g) small onions (, sliced)
2 (170g) medium carrots (, chopped)
2 ribs (90g) celery (, chopped)
½ cup (125ml) red wine (Cabernet Sauvignon)
½ cup (125ml) unsalted chicken stock or good quality beef broth
2 tablespoons (30ml) balsamic vinegar
1 - 1.5 tablespoon (14-21g) brown sugar
1 tablespoon (15ml) regular soy sauce
1 tablespoon (15ml) fish sauce
1 tablespoon (15ml) olive oil
2 bay leaves
A pinch dried thyme
Kosher salt and ground black pepper to taste
2.5 tablespoons (22.5g) cornstarch
3 tablespoons (45ml) cold water
3 - 4 russet potatoes (, halved)
100 ml whole milk
1 - 2 tablespoons (14g - 28g) unsalted butter

Steps:

  • Brown Short Ribs in Instant Pot: Heat up Instant Pot using Sauté More. Wait until it says HOT (prevents short ribs from sticking to the pot). Add 1 tbsp (15ml) olive oil in Instant Pot. Season one side generously with salt and black pepper. Add in 5 pieces of short ribs, then brown each side for 4 minutes. While one side is browning, season the other side with more salt and black pepper.*Pro Tip: Avoid overcrowding by browning short ribs in batches.
  • Saute Onion & Garlic: Set aside the browned short ribs. Add in sliced onions, and saute until soften (~ 3 minutes). Add in chopped garlic, and saute until fragrant (~30 seconds).
  • Saute Veggies & Spices: Add in chopped carrots, celery, a pinch of dried thyme, and 2 bay leaves, then saute for 2 minutes.
  • Deglaze Instant Pot: Pour ½ cup (125ml) red wine in Instant Pot and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the wine simmer for a minute to allow some of the alcohol to evaporate.
  • Pressure Cook Short Ribs: Add 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, 1-1.5 tbsp (14-21g) brown sugar, 2 tbsp (30ml) balsamic vinegar, and ½ cup (125ml) unsalted chicken stock in Instant Pot. Carefully add in browned short ribs + meat juice.If you are making mashed potatoes: Cut 3 - 4 potatoes in half, then place them in a stainless steel bowl. Layer the bowl on top of the short ribs. Then, pressure cook:-With Potatoes: High Pressure 42 minutes + Natural Release 15 minutes-No Potatoes: High Pressure 45 minutes + Natural Release 15 minutes
  • Optional - Make Mashed Potatoes: Drain & transfer the potatoes to a larger mixing bowl. Mash the potatoes with a potato masher. Mix in 100ml whole milk and 1 - 2 tbsp (14g -28g) unsalted butter. Season to taste with salt & pepper.
  • Thicken & Seasonings: Carefully set aside the short ribs. Mix 2.5 tbsp (22.5g) cornstarch and 3 tbsp (45ml) cold water together in a small mixing bowl. Bring the sauce to a simmer and add the cornstarch mixture one third at a time to thicken the red wine sauce until desired thickness. Taste and season with more salt, black pepper, and brown sugar if necessary (For reference: we added 3 large pinches of salt).
  • Serve Short Ribs: Carefully place the short ribs back in the sauce to keep them hot. Serve & be prepared for your guests to beg for more of this deliciously beautiful creation!

Nutrition Facts : Calories 345 kcal, Carbohydrate 16 g, Protein 27 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 80 mg, Sodium 534 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

INSTANT POT® SHORT RIBS



Instant Pot® Short Ribs image

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

1 (750 milliliter) bottle full-bodied red wine
4 pounds beef short ribs
salt and ground black pepper to taste
1 cup all-purpose flour
¼ cup olive oil
3 tablespoons unsalted butter
1 ½ cups chopped white onion
1 cup peeled and minced carrots
2 cloves garlic, sliced
2 sprigs fresh rosemary
1 quart chicken stock, or as needed
¼ cup water
2 tablespoons cornstarch

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

INSTANT POT COLA-BRAISED SHORT RIBS



Instant Pot Cola-Braised Short Ribs image

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

2 teaspoons sweet paprika
2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
4 pounds bone-in short ribs, cut crosswise into 4-inch-long pieces
3 tablespoons canola oil
2 cups thinly sliced yellow onions (about 1 large)
2 tablespoons tomato paste
4 cloves garlic, coarsely chopped
2 1/2 cups cola (not diet), such as Coca-Cola
3 tablespoons Worcestershire sauce
2 bay leaves
1/2 cup plus 2 tablespoons low-sodium beef broth
3 tablespoons cornstarch
Mashed potatoes, polenta or rice, for serving, optional

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 BRAISED SHORT RIBS WITH FINGERLINGS POTATOES



Instant Pot Braised Short Ribs With Fingerlings Potatoes image

Make and share this Instant Pot Braised Short Ribs With Fingerlings Potatoes recipe from Food.com.

Provided by norasingley

Categories     Meat

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 15

4 lbs meaty bone-in short ribs (about 6 pieces in 3-inch pieces)
kosher salt & freshly ground black pepper
2 tablespoons olive oil, plus more as necessary
2 tablespoons all-purpose flour
1 1/2 cups dry red wine
2 medium carrots, peeled and cut crosswise in half
2 stalks celery, cut into thirds
2 leeks, whites and light green parts only, cut crosswise in 3-inch pieces
1 head garlic, cut in half crosswise
1 bay leaf
3/4 teaspoon red pepper flakes
1 cup low sodium beef broth
3/4 teaspoon red pepper flakes
1 1/2 lbs fingerling potatoes, scrubbed
chopped mixed herbs, for serving, such as parsley, dill, chives, thyme, and or cilantro

Steps:

  • Preheat Instant Pot to saute setting.
  • Dry short ribs and season generously with salt. Add olive oil to pot and swirl to coat. When smoking, add short ribs, in batches, and saute until deeply golden brown, about 5 minutes per side.
  • Remove ribs to a plate as they finish and replenish or drain oil as necessary to maintain approximately 2 tablespoons per batch. Return all ribs to pot, sprinkle with flour and toss to coat.
  • Add wine and reduce by half, about 8 minutes, scraping bottom of pot to deglaze. (This can also be done in a skillet over high heat. Saute timing will be reduced. Transfer ribs and pan sauce to Instant Pot before proceeding.).
  • Arrange ribs in as even a layer as possible and disperse carrots, celery, leeks, garlic, bay leaf, and red pepper flakes throughout. Add broth, bring to a simmer, and top with fingerling potatoes. Season all vegetables generously with salt and pepper.
  • Top with lid and place on high pressure. Cook 45 minutes and then allow pressure to release naturally for 30 minutes. Uncover and remove ribs and vegetables with a slotted spoon. Tent with foil to keep warm.
  • Transfer cooking liquid to a fat separator or measuring cup and skim fat. If desired, return sauce to Instant Pot and reduce to desired consistency. Season sauce with salt and pepper.
  • Serve ribs with potatoes, vegetables, and sauce, garnished with herbs.

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