Tender Instant Pot Short Ribs Recipe for Fall-off-the-Bone Goodness

Y’all ready for some melt-in-your-mouth goodness? Let’s dive into one of my family’s faves: Instant Pot Short Ribs! Get your forks ready because these bad boys are tender.

Ingredients:

– 3 tablespoons olive oil

– 1 yellow onion, diced

– 3 carrots, chopped

– 8 beef short ribs

– Onion powder, garlic powder, paprika, and all-purpose seasoning

– Jerk seasoning (for a lil’ extra heat 🔥)

– Salt and pepper, to taste

– 1/4 cup all-purpose flour

– 1/2 cup dry red wine (Cote du Rhone, Pinot Noir—whichever makes you feel fancy)

– 1 cup low-sodium beef broth

– 2 tablespoons tomato paste

– 2 sprigs fresh thyme

– 2 sprigs fresh rosemary

– Cornstarch slurry: 2.5 tablespoons cornstarch + 3 tablespoons water

 Instructions: 

1. Sizzle time! Set your Instant Pot to Sauté mode, add 1 tablespoon of olive oil, and toss in those diced onions and carrots. Stir like you mean it for a few minutes, then remove ‘em and set aside. I used this pressure cooker I found at Walmart.

2.  Rib prep: Pat those short ribs dry, then sprinkle on your salt, pepper, onion powder, garlic powder, paprika, and all-purpose seasoning. If you’re feeling spicy, hit ‘em with some jerk seasoning! Coat the ribs in flour and get ready for the magic.

3.  Brown ‘em up: Add 2 more tablespoons of oil to the Instant Pot and brown the ribs on all sides. You want them looking nice golden and glowing. Remove to a plate.

4. Wine o’clock: Pour in that red wine to deglaze the pan. Scrape up all those yummy browned bits and bring it to a boil for about 2 minutes. Trust me, this is where the flavor party starts!

5. Flavor overload: Add in the beef broth, tomato paste, and another sprinkle of salt and pepper. Toss the short ribs and veggies back in the pot, along with your sprigs of thyme and rosemary for a little herb garden action. 🌿

6. Pressure perfection: Secure the lid and set the Instant Pot to Manual/High Pressure for 45 minutes. Let it release naturally for 15 minutes (cue the anticipation).

7. Thicken that sauce: Take out the ribs and cover them to keep warm. Switch the pot to Sauté mode and stir in the cornstarch slurry until the sauce thickens into the most delicious gravy you’ve ever seen.

8. Serve and savor: Plate those tender, fall-off-the-bone short ribs over some mashed potatoes and drizzle them with that heavenly gravy. Trust me, you’ll be the hero of dinner tonight! 

Notes:

– Got leftovers? Store ‘em in the fridge for 3-4 days (if they last that long).

Make ahead tip: If you want to get ahead of the game, try this on the stovetop for extra rich, slow-cooked vibes.

Now go on, show that Instant Pot who’s boss! 👩🏽‍🍳 Let me know how it turns out and tag me in your story or post ♥️