Instant Pot Beef Short Ribs

Instant Pot Beef Short Ribs


6 lbs beef short ribs, about 8 ribs

1 Tbsp or more Seasonello Bologna Herbal Salt

3 Tbsp Midtown Olive Oil Ultra Premium EVOO or Toasted Sesame Oil, separated

1 medium onion, thickly sliced

1/2 cup dry red wine

3 Tbsp Midtown Olive Oil 18-Year Traditional or Neapolitan Herb Balsamic

6 cloves of garlic, minced

2-3 fresh thyme sprigs

1 cup beef stock

1 Tbsp cornstarch

1 Tbsp water


-Generiously sprinkle Seasonello Salt on all the ribs, on all sides.

-Switch on Instant Pot ot the saute setting on high. When hot, pour in about 2 Tbsp of the oil. Then place half the ribs in the Instant Pot to sear. Sear the ribs on all sides, about 2-3 minutes per side. Place the ribs on a plate. Repeat process with remaining ribs. 

-Pour in remaining 1 Tbsp oil if needed. Place thickly sliced onion in the pot & add the wine. De-glaze the bottom of the pot to make sure all the carmelized bits on the bottom are mixed in with the wine. Add balsamic vinegar. Then switch off the saute function. 

-Place short ribs back in the Instant Pot, and add garlic & thyme.

-Pour beef stock over ribs. Close the lid & choose the manual high pressure function. Cook the ribs for 45 minutes, followed by a 10-15 minute natural release.

-Gently remove the short ribs to a plate, and turn the saute function back on for the beef stock.

-Dissolve cornstarch in the water and add it to the broth mixture in the Instant Pot. Mix it in and bring to a simmer until the liquid has thickened.

-Transfer the short ribs back into the Instant Pot & switch off saute function. 

Serve with mashed potatoes and vegetable; serves 4-6.

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