Instant Pot Italian Short Ribs
Servings: 4
Calories: 616kcal
These ribs are fall-off-the-bone tender and deeply flavorful. And, thanks to Instant Pot, it takes a fraction of the time it would normally take to prepare in an oven or on the stove. And the flavor is through-the-roof delicious!
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Equipment
- Pressure Cooker
Ingredients
- ½ cup all-purpose flour
- 2½ lb beef short ribs cut to 2 to 3-inch pieces
- 2 teaspoon Kosher salt divided
- 1½ teaspoon black pepper freshly ground
- 2 tablespoon olive oil
- 2 oz pancetta cubed
- 1 cup onion chopped
- 1 cup carrots chopped
- 4 cloves garlic minced
- 1 teaspoon red pepper flakes
- 2 tablespoon tomato paste
- ½ cup red wine
- 1 28 oz can whole tomatoes drained, and roughly chopped
- 1 cup Pacific Foods Organic Low Sodium Beef Broth
- 2 tablespoon balsamic vinegar
- 2 bay leaves fresh
- 2 sprigs thyme fresh
- 2 sprigs rosemary fresh
- 1 tablespoon oregano dried
Instructions
- On a large platter, combine the flour with 1 teaspoon of salt and ½ teaspoon of black pepper. Dredge the ribs in the flour, coating all over.
- Select SAUTÉ on High and add the oil. When the oil is shimmering, and working in batches, sear the ribs until browned all over. Remove from the Instant Pot and set aside.
- Add the pancetta and cook until crisp, about 4 to 5 minutes. Add the onions and carrots and cook until soft, another 5 minutes. Stir in the garlic and cook for 1 minute.
- Stir in the tomato paste and red pepper flakes and cook for 1 minute.
- Pour in the wine and bring to a boil.
- Add the broth, vinegar, 1 teaspoon salt, ½ teaspoon black pepper, and the red pepper flakes, and oregano. Stir to combine.
- Nestle the seared ribs and herbs into the sauce. Lock the lid into place and then select PRESSURE COOK on High and set the timer for 40 minutes. Make sure the venting valve is closed.
- Once finished pressure cooking, allow to steam naturally for 10 minutes, and then release the remaining steam by turning the steaming valve to open.
- Remove the ribs and select SAUTÉ on High and bring the sauce to a simmer. Use a spoon or small ladle to remove grease that is pooling along the side of the pot.
- Serve ribs over warmed polenta or mashed potatoes with sauce drizzled on top.
Video
Notes
This recipe serves 2 to 4 people. You can increase the number of ribs if desired. There is plenty of sauce, so no need to change other ingredient quantities.
Because the ribs are highly marbled, they will produce quite a bit of rendered fat. Letting the sauce come to a simmer after the ribs have been removed makes it easier to remove the excess fat on the top and along the edges.
The carrots can easily be chopped by placing them in a food processor and pulse several times, or until uniformly chopped.
The ribs and sauce will keep in the refrigerator for up to 1 week and freezes nicely for up to 2 months.
To make polenta in your Instant Pot, follow these instructions:
Bring 4½ cups of water or chicken broth to a simmer in the Instant Pot. Add 1½ cups of polenta (coarse cornmeal), 1 teaspoon salt, and 2 tablespoon melted butter). Pressure Cook for 8 minutes on High. Quick Release the steam. Store the polenta in an air-tight container. To make it creamy again, heat lightly on the stove or in the microwave and add additional broth or water until you've got a consistency similar to mashed potatoes.
Nutrition
Calories: 616kcal | Carbohydrates: 25g | Protein: 44g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 131mg | Sodium: 1491mg | Potassium: 1120mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5661IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 7mg