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 40 (adjusted from 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.
Originally Submitted
12/5/2020
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