Ingredients
- 5 lbs beef short ribs 8-10 ribs
- 1 medium yellow onion
- 4 stalks celery
- 2 medium carrots
- 3 tbsp tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 1 head garlic
- 2 tbsp avocado oil
- kosher salt
- ground black pepper
- parsley for garnish
Servings: people
Instructions
- When you bring your short ribs home, take them out of the packaging & liberally salt all sides. Put them in a sealed container & place in the fridge until about an hour before you’re ready to start cooking.
- Once the short ribs come to room temperature, heat your instant pot to medium heat using the sauté setting. Add a tablespoon of avocado oil and sear the short ribs on each side for 2-3 minutes. Do this in batches of about 3 short ribs at a time so the pan doesn’t get too crowded. Add more oil as needed between batches.
- While the short ribs sear, dice the onion, celery, and carrots and cut the head of garlic in half. Once the short ribs are seared set them aside and add the vegetables to the pot. Add a half teaspoon of salt & sauté over medium heat for about 8 minutes or until the vegetables are soft.
- Add the tomato paste to the vegetables and stir until well combined. Cook for about a minute then add the wine and broth, scraping the bottom of the pan to get up all the brown bits. Let simmer for a few minutes to let the alcohol cook off. Taste the broth & salt & pepper as needed.
- Turn off the heat & nestle the short ribs back into the pot, making sure each is submerged in the broth and vegetable mixture.
- Place the lid onto the instant pot & manually set it to high pressure for 60 minutes. After the time is up, let the instant pot release naturally (this could take 30+ minutes).
- Remove the short ribs from the pot & set aside. Strain the solids out of the broth then set the instant pot back to medium temperature simmer for 30 minutes to reduce the broth into a delicious sauce.
- Serve the ribs with the sauce & garnish with fresh chopped parsley.
Recipe Notes
- If you don’t want to strain out the vegetables, you can fish out the head of garlic then blend up the mixture using your immersion blender before reducing. Be careful of the hot liquid splattering!
- This dish is easily adapted to a dutch oven: while sautéing your vegetables, preheat the oven to 325 degrees. After the ribs are well nestled in the pot, cover and braise in the oven for 2-2 1/2 hours or until tender. Reduce the sauce in a sauce pan on the stove over medium heat.
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