Fed & Fit

Rustic Instant Pot Short Ribs

These Rustic Instant Pot Short Ribs are an easy, delicious dinner alternative that will surely impress everyone at your kitchen table!

This was the first dish I made for the Fall season because I couldn't think of any better way to ring it in than with a hearty serving of rustic instant pot short ribs. Short ribs are one of those proteins that I will ALWAYS order off a menu or admire when a friend makes them for dinner. For some reason, they've always intimidated me. The process of getting that perfectly flaky meat with the perfect robust seasoning/sauce seemed …like magic. THEN, when I was dreaming up our first Fed & Fit recipe for the month of October, I decided that it's high-time I pull on my big girl pants and learn how to short-rib.

Boy Howdy was I surprised by how easy these were to pull together! I opted for a “rustic” flavor profile (vs. Asian, a close runner up) because I just needed something with rosemary and balsamic vinegar.

They come together so easily, especially if you own an Instant Pot. If you DON'T own an Instant Pot and you have no idea what that is, allow me to introduce you …to the most revolutionary kitchen gadget since the single-serving blender (aka. the Nutra Bullet). The Instant Pot is a branded multi-cooker, but it's not just ANY multi-cooker. It's the BEST multi-cooker I've ever gotten my hands on. With the touch of a few buttons, you can sear, pressure cook, slow cook, and keep warm. As much as I love my stove-friendly slow-cooker, the Instant Pot allows me to make certain dishes (ahem, short ribs) that have the perfect NOT over-cooked texture. The slow cooker is ideal (in my opinion) for meats that we want to shred: chicken taco meat, barbacoa, pulled pork, corned beef, etc. The Instant Pot, however, still saves us time/energy, allows us to build big flavor, but does so in a way that we can fine-tune our desired end texture.

To make these Instant Pot Short Ribs, we start off by browning the ribs in a little fat via the “sear” button on the Instant Pot. Once the meat is nicely browned, we add in the sauce ingredients (red wine, vinegar, other yummy things), secure the lid, and let the pot do its magic. While the pressure cooker cooks, I recommend whipping up some mashed potatoes to serve these ribs on top of! I have a recipe for “old fashioned mashed potatoes” in my Fed & Fit Book, if you're looking for a slam-dunk (page. 289).

Once they're done, scoop out your prized short ribs and BEHOLD your awesome food transformation powers. Place a few of those tasty morsels on top of a scoop of potatoes, add an extra spoonful of that magical sauce, and enjoy.

Instant Pot Short Ribs

Preparation 00:20 Cook Time 01:00 Total Time 1:20 Serves 4-6     adjust servings
1 review

 

Ingredients

  • 2 tablespoons ghee
  • 3 pounds short ribs
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon black pepper
  • 3 large cloves garlic, minced
  • 1 cup red wine
  • 1/3 cup balsamic vinegar
  • 2 tablespooons or 1 lemon, juiced
  • 2 sprigs rosemary
  • 2 sprigs sage

Instructions

  1. Set Instant Pot to 'saute' mode and add ghee. 
  2. Season short ribs with salt and pepper. Once ghee is melted, add short ribs to the Instant pot to brown, 4-5 minutes per side. You will need to work in 2-3 batches to make sure you don't overcrowd the pan.
  3. Once the short ribs are browned, remove them from the pan and add the garlic, and saute until fragrant.
  4. Next, add the red wine, scraping up the browned bits on the bottom of the pan. Then, add the balsamic vinegar and lemon juice. Add the short ribs back to the pot along with the rosemary and sage. 
  5. Place the lid on the Instant Pot and set it to "manual" and adjust to 45 minutes. Let the pressure release for about 15-20 minutes, then open the pot. 
  6. Serve!

by

Recipe Notes

 

   

13 Responses to “Rustic Instant Pot Short Ribs”

  1. #
    1
    Abbyposted November 5, 2017 at 10:47 am

    Would it be possible to cook in coconut oil! My wife and I keep kosher in our house so I can’t use ghee and cook for her. *tear*.

    • #
      Cassyposted November 10, 2017 at 10:49 am

      You can! Coconut oil is a one-for-one substitute for any savory dish on my blog. Hope that helps!

  2. #
    2
    Jessieposted December 31, 2017 at 1:25 pm

    hi! Can we use boneless short ribs for this? would it reduce the cooking time?

    • #
      Cassyposted January 4, 2018 at 11:58 am

      I would still cook it for the same amount of time.

  3. #
    3
    Marlenaposted January 14, 2018 at 6:11 pm

    What could I substitute for the red wine?

    • #
      Cassyposted January 17, 2018 at 12:16 pm

      You could do 1/4th balsamic vinegar with 3/4’s broth

  4. #
    4
    Wayne Ansteyposted January 21, 2018 at 4:35 pm

    Just did this recipe in IP for dinner tonight. Used boneless because the butcher did not have bone in. Cooked at the same time as recipe called for. My wife loved them; could not believe how tender and tasty they were. Definitely one that I will do again.

  5. #
    5
    Valerie Landeposted March 12, 2018 at 2:39 pm

    Hello! I’m making these tomorrow night and I’m new to the IP world..can I do all the steps up until step 5 in the morning, pop it in the fridge and cook it when I get home to save time?
    Thanks!

  6. #
    6
    Melanie Rochaposted April 16, 2018 at 10:21 am

    What is your estimated calorie count on this item?

  7. #
    7
    Jennaposted July 11, 2018 at 12:39 pm

    So I’m new to instant pot. When you say let the pressure release 15-20 mins what does that mean? Do i let it release naturally or turn that pressure to release at the top? Thanks!

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