Instant Pot Red Wine Braised Short Ribs

Irresistibly tender and delicious, this dish will be the star of your table, with only a few minutes of actual work on your part. Your Instant Pot does all the heavy lifting here!

Serves: 4-6 Active Preparation Time:15 minutes Cooking time: 1.25 hours

Ingredients

  • 2 to 3 pounds all natural bone-in beef short ribs

  • 1 yellow onion, chopped

  • 2 large carrots, chopped

  • 5 cloves garlic, minced

  • 2 cups dry red wine

  • 1 tsp dried rosemary

  • 5 sprigs fresh oregano

  • 1/2 tsp salt, to taste

  • 3 Tbsp balsamic vinegar

  • 2 Tbsp parsley, chopped

  • 12 oz, package egg noodles (the extra wide variety is best)

Instructions

  1. Press “Saute” on your Instant Pot and allow it to heat up for a couple minutes. While the pot is heating, sprinkle the short ribs liberally with sea salt. Place the short ribs on the hot surface (no oil needed) and cook for 5 to 7 minutes, until the meat is golden-brown. Flip and cook an additional 3 to 5 minutes. This will likely need to be done in 2 batches depending on the amount of meat. Once the meat is browned, transfer it to a plate.

  2. Leave the Instant Pot on the Saute function and add the onion, carrots, and garlic, sauteing them in the beef fat.

  3. Once the veggies have softened (about 3 to 4 minutes), place the meat back in the Instant Pot and add the wine, dried rosemary, oregano, and salt.

  4. Secure the lid on the Instant Pot, put it on the Stew/Meat mode and set the time for 45 minutes  

  5. Once the IP is finished with Stew mode, allow it to automatically go into the Keep Warm mode for 15 minutes. During this time you can cook the egg noodles and heat up any other sides you may be serving.

  6. After the 15 minutes, Turn the venting to Fast Natural Release to release the pressure. 

  7. Use tongs to remove all the meat from the Instant Pot and transfer to a plate. Skim the fat off the top of the braising liquid.

  8. Put the Instant Pot back onto the Saute mode, add the balsamic vinegar, and allow the liquid to boil and reduce until it reaches your desired thickness. Taste the sauce for flavor along the way and add salt and more balsamic vinegar to taste.

  9. Turn off the instant pot and sprinkle the stew with some fresh parsley. Serve immediately with egg noodles, and any sides desired.

recipesAnjali Guptashort ribs, red wine, egg noodlesComment