Ingredients

The following ingredients have 4 Servings
  • 5-6 bone-in beef short ribs
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 carrots (, cut into 1 inch pieces)
  • 3 celery stalks (, cut into 1 inch pieces)
  • 2 garlic cloves (, roughly chopped)
  • 1 yellow onion (, cut into wedges)
  • 1 cup red wine
  • 1 cup tomato paste
  • 1 cup beef broth
  • 2 sprigs fresh thyme
  • 2-3 large bay leaves
  • 2 tablespoons cornstarch

Instruction

  • Dab short ribs dry with a paper towel. Season with Kosher salt and ground black pepper.
  • Turn Instant Pot to saute, add olive oil.
  • Add short ribs, browning on all sides. Remove to plate and set aside, keeping the Instant Pot on saute.
  • Add carrots, celery, garlic and onion. Saute until soft, about 10 minutes.
  • Deglaze with red wine, scraping up brown bits from the bottom of the pot.
  • Add tomato paste, beef broth and 1 cup water, stirring to combine.
  • Return short ribs back to the Instant Pot, spoon liquid over the tops.
  • Secure the lid of the Instant Pot, setting the vent to sealed.
  • Set manual, high pressure for 40 minutes.
  • Allow for 10 minutes natural release, then release remaining pressure.
  • Carefully remove short ribs, they will be tender, set aside.
  • Remove thyme sprigs and bay leaves.
  • Using an immersion blender, mix vegetables and liquid.
  • Blend cornstarch with 2 tablespoons water, add to sauce.
  • Return to saute, allowing sauce to simmer for 5 minutes to reduce and thicken.
  • Add short ribs back to sauce, covering and allow to reheat.
  • Serve immediately.
  • If you've tried this recipe, come back and let us know how it was!