Instant Pot Short Ribs

 Instant Pot Short Ribs - Delish.comPARKER FEIERBACH
While not exactly instant, this Instant Pot recipe takes half the time most braised ribs recipes call for. The richness of bacon and short ribs shines against the mildly sweet background of sherry wine, carrots, and star anise.

This can be prepared a day in advance and chilled in the fridge until you're ready to serve: this will give a chance for the flavors to reach even deeper into the ribs, and you can skim the fat off the top for a cleaner bite. The broth is super flavorful and can be turned into a more gravy-like consistency with the help of cornstarch: in a small bowl, combine 1 heaping tablespoon cornstarch with 2 tablespoons broth to make a slurry, then pour back into the pot, bring to a simmer, and let cook until thickened.

Hungry for more? Check out more of our Instant Pot dinner ideas!

YIELDS:
6 SERVINGS
PREP TIME:
0 HOURS 15 MINS
TOTAL TIME:
2 HOURS 25 MINS

INGREDIENTS
2 slices bacon, cut into 1" pieces
5 lb. bone-in short ribs (about 13 to 14 ribs)
Kosher salt
Freshly ground black pepper
4 large shallots, quartered
4 large carrots, peeled and cut into 3" pieces
2 stalks celery, chopped
1/2 tsp. crushed red pepper flakes
6 cloves garlic, chopped
2 star anise
4 sprigs fresh thyme, plus more for garnish
3 tbsp. tomato paste
1 c. dry sherry
2 tbsp. packed brown sugar
2 tbsp. Worcestershire sauce
2 tbsp. balsamic vinegar
2 c. low-sodium beef broth
Mashed potatoes, for serving

DIRECTIONS
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.
Working in batches, sear ribs on all sides until caramelized, 4 to 5 minutes per side. Transfer to a plate.
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.
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.
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.
Let pot naturally release pressure for 15 minutes, then carefully complete depressurization using quick release. Remove ribs and set aside. Discard thyme and star anise.
Serve ribs with sauce and mashed potatoes, if desired.



Recipe adapted from Instant Pot Short Ribs

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