Instant Pot Short Ribs of Love!
Ok lets talk Mise en place (French pronunciation: mi zɑ̃ ˈplas) is a French culinary phrase which means “putting in place” or “everything in its place”. It refers to the setup required before cooking, and is often used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift.
Let’s start getting all the ingredients together first
Whats in it:
- 6-7 lbs. 7-10 pieces bone-in short ribs
- 7 fresh -8 cloves garlic , crushed and left whole
- 2 medium size onions , diced
- 2 medium carrots , small sliced
- 2 ribs celery , small sliced
- 1 lb diced portabello mushrooms
- 1 cup dry red wine
- 3 cup beef broth
- 2 tablespoons balsamic vinegar
- 2 tablespoon brown sugar
- 1 tablespoon Worcestershire
- 2 bay leaf
- A large pinch dried thyme or 2-3 fresh sprigs
- Kosher salt and ground black pepper to taste
- 3 tablespoon olive oil for browning the meat
- 2 tablespoon butter
- 2 heaping tablespoon all purpose flour
Let’s Put togather:
Brown Short Ribs in Instant Pot: Heat up Instant Pot using Sauté More. Wait until it says HOT (prevents short ribs from sticking to the pot). Add 1 tbsp (15ml) olive oil in Instant Pot. Season one side generously with salt and black pepper. Add in 3 pieces of short ribs, then brown each side for 4 minutes. While one side is browning, season the other side with more salt and black pepper.
Avoid overcrowding by browning short ribs in batches.
Saute Onions and Veggies: Set aside the browned short ribs. Add the butter and melt, add in sliced onions, carrots and celery and saute until soften about 5 min minutes. Add in chopped garlic, and saute until fragrant do not burn.
- Add the Flour… cook for 3-5 min. You want some brown color DO NOT BURN, now you making a thinking roux(equal parts butter and flour.
Mushroom and Herb time!, add diced mushrooms a large pinch of dried or sprigs of fresh thyme, and 2 bay leaves, then saute for 2 minutes.
Deglaze the Instant Pot: Pour 1 cup red wine in Instant Pot and deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix. Let the wine simmer for a minute or two.
Pressure Cook Short Ribs: Add 2 tbsp Worcestershire, 2 tbsp brown sugar, 2 tbsp balsamic vinegar, and 1 cup beef stock in Instant Pot. Carefully add in browned short ribs + meat juice that collected in the pan you put the ribs in.
Then, pressure cook: High Pressure 45 minutes + Natural Release 15 minutesOptional if needed…Need it a little thicker??
Carefully set aside the short ribs. Mix 2.5 tbsp cornstarch and 3 tbsp cold water together in a small mixing bowl. Bring the sauce to a simmer and add the cornstarch mixture one third at a time to thicken the red wine sauce until desired thickness. Taste and season with more salt, black pepper, if needed.
Serve Short Ribs: Carefully place the short ribs back in the sauce to keep them hot. Get ready to EAT!