Ingredients

The following ingredients have 4 Servings
  • 3 - 3.5 pounds beef short ribs
  • sea salt and ground black pepper
  • 1 large yellow onion, chopped
  • 4 medium carrots, cut into 4 chunks
  • 4 large cloves fresh garlic, smashed
  • 1 sprig fresh rosemary
  • 4 sprigs fresh thyme
  • 3 cups red wine, I used Pinot Noir
  • 1 cup chicken stock

Instruction

  • Turn on your Instant Pot and press the “Sauté” button.
  • Season all sides of your short ribs with sea salt and ground black pepper.
  • Add the oil to the “Hot” pan and arrange the short ribs in a single layer making sure not to crowd them together.
  • Sear the short ribs for 7 to 8 minutes, until they no longer stick to the pan. Flip them over and sear the opposite side. Continue searing until all sides are golden brown.
  • Remove the short ribs and place them in a large bowl or platter. Repeat the steps with the second batch of ribs.
  • Once all of the ribs are browned, add the onions to the pan. Stir and cook until onions start to soften, about 3 minutes. Add the carrots and garlic, stir and cook for about a minute.
  • Add the wine, stock, rosemary, and thyme.
  • Add the short ribs back to the pan and press them into the liquid. Press the “Cancel” button and secure the lid. Make sure the venting knob is in the “Sealing” position.
  • Press the “Manual” button and adjust the time to 45 using the + and – buttons.
  • When the timer beeps, allow the pressure to release naturally and remove the lid.
  • Remove the rosemary and thyme, and serve over Creamy Parmesan Polenta, Mashed Potatoes, or Simple Cauliflower Mash.