Instant Pot Red Wine Short Ribs

I mentioned in this post Beef and Porcini Mushroom Stew that it was a time for comfort food. I'm continuing that trend with this post.

Before Christmas Paul and I made a trip to Ontario's Mennonite country to visit the farmers' market and a few area producers. Happily the government recognizes this as essential travel.

One of the butchers we visited had these gorgeous looking short ribs. I didn't need short rib. I had no plan on using short ribs. However, you know how this works - if you see something amazing you snap it up immediately. It is a rule I learned the hard way (Jerry still bitter about missing out on an amazing pair of red leather shoes in Rome, but I digress . . .)

Anyways - back to the thread. In need of comfort and had beautiful short ribs.

Using google I found this recipe for short ribs made in the Instant Pot. It meant a dish that normally would take half a day to cook took just over an hour (slightly misleading because the recipe doesn't include the time required for the Instant Pot to come up to pressure).

This was excellent. . . a really rich, filling recipe, that is perfect on the coldest of winter days. These short ribs came out just as fall-off-the-bone tender as if they were simmered all day on the stove top.

I served them with creamy stove top polenta.

Enjoy

Instant Pot Red Wine Short Ribs

3 tbsp olive oil, divided
3 lbs bone-in, individual-cut short ribs
Kosher salt and pepper
1 small yellow onion, chopped
2 carrots, peeled and diced
4 cloves, garlic minced
1 ¼ cups dry red wine
2 cups beef stock
1 ½ tbsp tomato paste
2 stalks fresh rosemary, leaves plucked from stems and chopped
1 bay leaf
¼ cup cornstarch
¼ cup cold beef stock

Turn your Instant Pot to saute mode. Once hot, add 2 tbsp of olive oil.

Season the short ribs on both sides with salt and pepper, and saute them in the Instant Pot until they no longer stick to the bottom, then flip and brown the other side. Remove to a plate.

Add the remaining olive oil, and saute the onion, carrots and garlic until soft and the onions are slightly translucent.

Add ¼ cup of the red wine, scraping the bottom of the pot with a spatula or wooden spoon to release the bits stuck to the bottom.

Add the remaining wine, beef stock, tomato paste, rosemary leaves, and bay leaf. Add the short ribs back into the Instant Pot, submerging as much as possible in the liquid.

Place the lid on the Instant Pot, turn the valve to "sealing" and set it to pressure cook for 45 minutes.

Let the pressure release naturally for 10 minutes, then carefully move the valve to "venting" to release remaining pressure.

Use tongs to remove the short ribs to a plate. In a small bowl, mix together the cornstarch and beef stock.

Turn the Instant Pot to saute mode, and bring the sauce to a boil. While stirring, slowly drizzle the cornstarch mixture into the Instant Pot. Continue stirring until the mixture thickens. Boil the mixture for 1 minute to cook out the starch taste.

Place one or two short ribs on a plate, and ladle some of the gravy over top.