Ingredients

The following ingredients have 10 Servings
  • 2 pounds Short Ribs (bone-in or boneless)
  • Kosher salt
  • Pepper
  • 1 tablespoon Olive Oil
  • 3 large Carrots (cut into quarters)
  • 1 Onion (cut into quarters)
  • ½ cup Red Wine
  • 2-4 cups Beef Broth (see note below)
  • 2 sprigs Rosemary
  • 4 sprigs Thyme
  • 2 Bay Leaves

Instruction

  • Salt and pepper raw short ribs on each side.
  • Turn Instant Pot to Saute setting and add a tablespoon of olive oil to the pot.
  • Place short ribs into the pot browning on all side, about 2 minutes per side.
  • Remove beef and set to the side.
  • Keep the Instant Pot set to Saute and add the carrots and onions to the pot. Cook vegetables until they begin to soften, about 5 minutes.
  • Add red wine and continue to cook until the liquid is reduced by half.
  • Wrap the herbs in a cheese cloth (optional) and add herbs to the pressure cooker on top of the carrots and onions.
  • Place beef short ribs back into the pot on top of the herbs.
  • Pour the beef broth into the pot. See note below about the amount.
  • Place lid on pressure cooker and lock it into place. Turn valve to sealing.
  • Cook on HIGH pressure for 1 hour 40 minutes.
  • When done cooking turn off the Instant Pot and let it do a natural release for 20 minutes.
  • When the time is up carefully turn the valve to venting and release the remaining pressure. Unlock the lid.
  • Remove the meat from the pot and pour the remaining liquid and vegetables through a fine mesh strainer into a bowl. Throw away the vegetables and herbs.
  • Serve the short ribs with or without the juices.