Try this Short Rib Osso Buco recipe, or contribute your own.
- 2 tbsp unsalted butter
- 1/2 tsp ground black pepper
- 2 tsp kosher salt
- 1/2 cup beef stock
- 1/4 cup finely chopped fresh parsley
- 2 cloves (minced)
- 1 tsp tomato paste
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1/2 lb thick-cut bacon (cut into lardons)
- 8 bone-in beef short ribs (patted dry with a paper t
- 1 onion (diced into 1/4 inch pieces)
- 2 medium carrots (diced into 1/4 inch pieces)
- 1 stalk (diced into 1/4 inch pieces)
- 3 cloves (thinly sliced)
- 2/3 cup dry red wine
- 14.5 oz diced tomatoes (1 can drained)
- 1/2 lemon (finely grated zest)
- pinch of kosher salt (plus more as needed)
- Carbohydrate 3.11701254931563 g
- Cholesterol 15.265 mg
- Fat 5.90942025761635 g
- Fiber 0.24096536593305 g
- Protein 2.64339320898613 g
- Saturated Fat 3.69768328146079 g
- Serving Size 1 1 serving (339g)
- Sodium 847.985827419503 mg
- Sugar 2.87604718338258 g
- Trans Fat 0.422218591629627 g
- Calories 103 calories
Step-by-step
- Tie together thyme and rosemary with twine and set aside.
- Set Instant Pot Max to Saute. Once hot, add bacon and cook until crispy. Remove bacon from Instant Pot and save for later use.
- Season short ribs with salt and pepper. Add short ribs in batches, searing on all sides. This will take about 5 to 7 minutes per batch. Remove short ribs to a plate and set aside.
- Unplug the Instant Pot to cool slightly, about 3 minutes. While Instant Pot is cool, melt butter and stir in onions, carrots and celery.
- Turn Instant Pot back on to Sauté. Cook vegetables until softened, about 5 minutes. Stir in garlic and tomato paste.
- Add wine and deglaze the pan, scraping up any browned bits at the bottom. Stir in stock and tomatoes. Nestle meat back into the pot.
- Add herb bundle, cover, and cook on High pressure for 40 minutes. Naturally release pressure.
- Remove meat and simmer sauce on Sauté until reduced, about 5 to 7 minutes.
- While sauce is reducing, stir together ingredients for gremolata in a small bowl.
- Serve short ribs with sauce spooned on top. Sprinkle with gremolata.
Can this braise be made ahead of time? Braised meats actually improve after sitting in the refrigerator for twenty-four hours because the gelatinous connective tissue stabilizes and the flavors meld completely. Collagen converts into gelatin during the forty-minute pressure cooking phase, yielding a velvety mouthfeel. Excessive boiling during the reduction stage will break down those delicate protein strands and make the meat stringy rather than fork-tender. Cool the finished dish rapidly before transferring it to storage containers.
- Store the cooked ribs submerged in their strained sauce in an airtight container for up to three days in the refrigerator.
- Freeze the portions for up to two months, leaving headspace in the container for liquid expansion.
- Reheat thawed portions gently on the stovetop over medium-low heat for fifteen minutes to protect the tender texture of the beef.
Add the fresh gremolata only after reheating just before serving. Bright citrus oils degrade rapidly under prolonged heat.
