Instant Pot ® Red Wine Braised Beef Short Ribs
Making short ribs in a pressure cooker combined with broth creates deliciously moist ribs, in a fraction of the time it would take using a slow cooker.
- Preheat the Instant Pot to the "Sauté" option. In bowl, toss ribs with flour, salt and pepper. Pour vegetable oil into pot and heat. Place them in one layer in your pot and let them sear. Don't touch for about 8 minutes. After 8 minutes are up, flip the meat to the other side and let it sit for another 5 minutes.
- Remove ribs and transfer to a plate and turn the heat down to medium. Discard all but 1 tbsp (15 mL) of fat from the bottom of the pan. Stir in carrots, onions, celery, garlic, tomato paste, diced tomatoes and broth, scraping any bits from the bottom of the pan. Nestle short ribs into broth mixture with bay leaves, thyme and rosemary.
- Seal the Instant pot ensuring that the venting switch is set on to the "Sealing" position. Press the "Stew" option and set the manual time to 45 minutes on high pressure.
- Once the timer beeps, allow the Instant pot to go into the "Keep Warm" function for 15 minutes. Carefully, switch the venting tab to the "Venting" position and only once all the steam has been released go ahead and carefully remove the lid of the pot.
Recipe Made With
Campbell's® 30% Less Sodium Beef Broth With Red Wine
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