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Beef - Instant Pot Short Ribs Recipe


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     Beef - Instant Pot Short Ribs

Category   Entrees - Maindishes
Sub Category   None
Servings   4

2.5 lbs beef short ribs
6 cloves garlic , crushed and chopped
1 big onion sliced
2 medium carrots cut in 1 inch pieces
2 ribs celery, chopped
1/2 c Cabernet Sauvignon or red wine
˝ c unsalted chicken stock
2 tbl balsamic vinegar
1/2 tbl brown sugar
1 tbl regular soy sauce
1 tbl Worchesterire sauce
1 tbl olive oil
2 bay leaves
pinch of dry thyme two sprigs of fresh thyme
2 1/2 tbl cornstarch
3 tbl cold water

Season ribs generously with salt and pepper. Heat Instant Pot to hot on Sauté. Add one tbl of olive oil and brown ribs on all sides. Do not crowd the pot. Remove the ribs.
Add sliced onions, and saute until soft. Add chopped garlic, and saute until fragrant. Add in chopped carrots, celery, a pinch of dried thyme, and 2 bay leaves, then saute for 2 minutes.
Deglaze the pot with the wine and stir for a minute to be sure the alcohol evaporates. Mix soy sauce, Worchestersire sauce, brown sugar, balsamic vinegar, and unsalted chicken stock and add to pot. Add the short ribs and meat juice. Pressure cook on high for 45 minutes and let release naturally for 15 minutes
Remove the meat from the pot. Mix cornstarch and water in a small 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. Place the short ribs back in the sauce to keep them hot.

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