Instant Pot Braised Short Ribs
If you've never had beef short ribs before, you're missing out on a dining pleasure. Short ribs are flavorful, tender, and fall-off-the-bone delectable. They're the best part of a prime rib roast. Don't forget to save the bones for your next pot of bone broth.
If you've never had beef short ribs before, you're missing out on a dining pleasure. Short ribs are flavorful, tender, and fall-off-the-bone delectable. They're the best part of a prime rib roast. Don't forget to save the bones for your next pot of bone broth.
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 leaves
- 2 cloves garlic (minced)
- 1 medium onion (chopped)
- 1 tablespoon butter (or ghee)
- 4 1/2 pounds short ribs (lean)
- 1 cup beef bone broth
- 2 teaspoons coconut sugar (or 1/8 teaspoon powdered stevia)
- 1/2 teaspoon whole allspice
- 1 1/4 cup water (cold)
- 1 tablespoon arrowroot (mixed with 2 tablespoons water optional)
- Carbohydrate 1.86699826631596 g
- Cholesterol 0 mg
- Fat 0.0345502830902737 g
- Fiber 0.361758956954332 g
- Protein 0.217639703505048 g
- Saturated Fat 0.0124711484956509 g
- Serving Size 1 1 serving (360g)
- Sodium 0.885065170679803 mg
- Sugar 1.50523930936163 g
- Trans Fat 0.0104077831091081 g
- Calories 8 calories
Step-by-step
- Set your Instant Pot to the Sauté setting. When display reads "hot", heat the butter/ghee.
- Add in the short ribs and brown on all sides. Add onion and garlic and cook for 1 minute.
- Add the beef bone broth, salt, pepper, coconut sugar, allspice and bay leaves.
- Using the Manual setting on the Instant Pot, adjust to high pressure and cook for 30 minutes. When time is up, Allow pressure to naturally release. Remove the meat to a platter.
- If you wish to thicken the sauce, skim off any excess fat, remove the bay leaves and allspice and add the coconut milk to the cooker.
- Blend the arrowroot into 2 tablespoons of water.
- Set your Instant Pot to Sauté, bring the sauce to a boil and stir in the arrowroot mixture. Boil gently, stirring constantly until the sauce has thickened or about 2 minutes. Serve and enjoy!
Traditional oven-braised short ribs require hours of ambient heat management, but electric pressure cookers compress that timeline down to thirty minutes while retaining connective tissue breakdown. Developing deep flavors in lean cuts normally demands long simmering periods, yet sealed steam environments alter this requirement entirely. Achieving proper tenderness without a probe thermometer relies on tactile feedback: the meat must yield completely under gentle pressure and pull away from the bone with zero resistance.
Preparing extra portions anticipates the second-day transformation, where chilled gelatinized pan liquids solidify into a rich stock ideal for reheating or fortifying grain dishes. Storing the cooked beef in its cooking liquid within a sealed glass container for up to three days prevents moisture loss during refrigeration. Rendering excess fat off the surface before storage keeps the sauce balanced rather than heavy.
Adjusting thickening agents requires careful attention to starch ratios when applying arrowroot, as boiling starches past two minutes can break down their binding structure. Swapping coconut sugar for powdered stevia alters browning reactions slightly, meaning aromatics require attentive stirring during the initial sauté phase to prevent scorching.
