Instant Pot Short Ribs

Name: Instant Pot Short Ribs
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 2 slices bacon, cut into 1" pieces; 5 lb bone-in short ribs (about 13 to 14 ribs); Kosher Salt; Ground Black Pepper, freshly; 4 large Shallot, quartered; 4 large carrots, cut into 3" pieces, peeled; 2 stalks celery, chopped; 0.5 tsp Red Pepper Flakes, crushed; 6 clove Garlic, chopped; 2 Star Anise; 4 sprig Fresh Thyme, for garnish plus more; 3 tbsp Tomato Paste; 1 cup Dry Sherry; 2 tbsp Brown Sugar, packed; 2 tbsp Worcestershire Sauce; 2 tbsp Balsamic Vinegar; 2 cup Low Sodium Beef Broth; Potatoes, mashed for serving

While not exactly instant, this Instant Pot recipe takes half the time most braised ribs recipes call for, with all of the flavor you seek—and it's even better the day after!

Brooke1999

Prep15 min

Total15 min

Servings6

Difficultymedium

Dinner / Supper

Ingredients

2slices bacon, cut into 1" pieces
5 lbbone-in short ribs (about 13 to 14 ribs)
Kosher Salt
Ground Black Pepper, freshly
4 largeShallot, quartered
4 largecarrots, cut into 3" pieces, peeled
2stalks celery, chopped
0.5 tspRed Pepper Flakes, crushed
6 cloveGarlic, chopped
2Star Anise
4 sprigFresh Thyme, for garnish plus more
3 tbspTomato Paste
1 cupDry Sherry
2 tbspBrown Sugar, packed
2 tbspWorcestershire Sauce
2 tbspBalsamic Vinegar
2 cupLow Sodium Beef Broth
Potatoes, mashed for serving

Instructions

1
Season short ribs generously with salt and pepper and set aside. Set Instant Pot to Sauté setting. Once hot, add bacon and cook until lightly golden and fat is mostly rendered, 5 minutes. Remove bacon and set aside, leaving bacon fat in pot.
2
Working in batches, sear ribs on all sides until caramelized, 4 to 5 minutes per side. Transfer to a plate.
3
Add in shallots, carrots, celery, red pepper flakes, and garlic, and cook, stirring occasionally, until vegetables are slightly softened, about 3 minutes. Add in star anise, thyme, and tomato paste and stir until fragrant, 1 minute.
4
Add sherry, bring to a simmer, and use a wooden spoon to deglaze and scrape the caramelized bits off the bottom of the pot, 3 minutes.
5
Turn off Sauté function and add in sugar, Worcestershire, vinegar, broth, ribs, and cooked bacon. Season with salt, then lock lid and set to Pressure Cook on High for 45 minutes.
6
Let pot naturally release pressure for 15 minutes, then carefully complete depressurization following the manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Discard thyme and star anise.
7
Serve ribs with vegetables, mashed potatoes, if desired, and a drizzle of the cooking broth.<br/>