I am fairly new to the Instant Pot®, but was quickly sold on the beauty of a slow cooker/pressure cooker combination.
I love braised meats, but I don’t always have the time to make the fall-apart tender meat. This Pressure Cooker Short Ribs With Vegetables recipe is a perfect solution for my cravings and works with my busy schedule. From start to finish it takes just over an hour to make.
Prepping the Meat and Vegetables
To truly make this a one-pot meal, I like to load up on the vegetables. Cut them all up before you start making the recipe so you can just toss them in as you go.
Chop up a sweet onion with the 7-5/8″ Petite Chef knife.
For the carrots and celery, give the 6″ Vegetable Knife a try. Its sharp edge and blade length make it ideal for dicing those vegetables. You can also use the wide blade to scoop the ingredients up to put into a bowl.
For the turnips, I turn to Cutco’s Hardy Slicer. The sharp, hefty blade is designed to power through tough vegetables without wavering.
Making the Short Ribs
With the Instant Pot set to sauté on high, cook the onion in oil with some salt and pepper until they’re soft. Add the garlic and cook another minute before removing everything from the pot and setting aside in a dish.
Trim the majority of the fat from the short ribs before searing the meat in the multi-cooker. Add them to the pot a few at a time to brown on all sides and then remove them to a plate. Deglaze the pot with some of the wine, scraping up all the brown bits.
Place the browned ribs back in the Instant Pot, cover with the sautéed onions and garlic then the vegetables. Mix fresh oregano and thyme with beef stock, pour it over the top and add in the rest of the red wine.
Everything will cook on high for about 40 minutes and the end result is fall-apart tender meat packed with flavor.
To make a delicious sauce to serve alongside the ribs, remove the meat and vegetables from the pot with a Slotted Spoon and use an immersion blender to puree the remaining liquid. Set the Instant Pot to sauté on high and bring to a boil. Mix together cornstarch and cold water to make a slurry and stir it into the boiling mixture to slightly thicken. Serve the sauce on the side with the meat and vegetables.
The leftovers are great in quesadillas or tacos. You can also slather them with barbecue sauce for a yummy slider.
Marianne Brand, chef and former restauranteur, is the director of food and beverage education at New York Kitchen in Canandaigua, a center that showcases New York State’s agriculture through cooking classes, beverage pairings and other programs.
Pressure Cooker Short Ribs
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 sweet onion, chopped
- 3 garlic cloves, pasted
- 4 pounds bone-in beef short ribs
- 1 1/2 cup malbec wine or cabernet sauvignon, divided
- 2 small turnips, quartered
- 2 large carrots, peeled and diced
- 1/2 cup celery, chopped
- 5 fresh oregano sprigs
- 3 fresh thyme sprigs
- 3 cups beef stock
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Set Instant Pot to sauté on high, add oil, salt, pepper, and chopped onion then cook for 3 to 4 minutes until onions are soft. Add the garlic and cook for 1 minute more.
- Remove and reserve in a bowl.
- Season the ribs with salt and pepper then add the ribs one or two at a time to the Instant Pot. Brown on each side and remove to a plate. Deglaze the pot with a half-cup of wine.
- Place all browned ribs in the bottom of the Instant Pot. Top with the onions and garlic then the vegetables.
- Combine the fresh herbs with the stock then pour over the vegetables along with the rest of the wine.
- Put lid on Instant Pot and twist to seal. Set to cook on high for 40 minutes.
- Once the timer has gone off and the pressure has been automatically released, carefully remove the lid.
- Place the vegetables on a platter and top with the beef ribs. Cover with foil to keep warm.
- Using an immersion blender, puree the liquid in the Instant Pot. Set it to sauté on high then let it come to a boil and cook for 5 to 10 minutes.
- In a small measuring cup, combine the cornstarch and cold water to make a slurry. Stir the slurry into the boiling mixture. Let cook for 4 to 5 minutes or until slightly thickened.
- Serve on the side with the beef and vegetables.