rich and decadent short ribs are cooked in a fraction of the time in the instant pot.
- 3.5 pounds bone-in short ribs (try to get ones that are at least 1.5 inches thick)
- salt and pepper
- 1 tablespoon extra virgin olive oil
- 1 medium onion, sliced
- 4–5 cloves garlic, smashed and roughly chopped
- 1/2 cup balsamic vinegar
- 1/4 cup tamari or coconut aminos
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 1 cup chicken or beef broth or stock
- 2 sprigs thyme
- 1 lemon, zested and juiced
- fresh parsley, roughly chopped
- Liberally season the short ribs with salt and pepper – ideally a day in advance and refrigerated, but if not, up to two hours at room temperature.
- Turn your Instant Pot on Sauté (high, if it’s an option). Once it reads HOT, add the oil. Brown the short ribs in batches, until well browned on the meaty side (you don’t need to brown them on all sides)
- Remove the short ribs to a plate and add the onions. Sauté for 5-6 minutes, until browned and softened.
- Add the garlic and sauté for another minute, until fragrant.
- Add the balsamic vinegar, tamari, honey, mustard, broth, and thyme. Once it starts to bubble, add the short ribs back in, meaty side down.
- Hit Cancel on the Instant Pot. Lock on the lid, making sure the seal is in place. Set to cook for 40 minutes at high pressure, making sure the valve is set to sealing.
- When the time is up, release the pressure and remove the lid once it unlocks. Remove the ribs to a platter and turn the Instant Pot back to Sauté. Reduce the sauce until it’s about 3 cups in volume.
- Pour the sauce over the ribs. Pour over the lemon juice and sprinkle with lemon zest and parsley.
- Serve over polenta, mashed potatoes, or whatever you’d like.
To oven braise: Follow the above instructions, replacing the instant pot with a dutch oven, and searing on the stove top. Increase the broth to 2 cups. Braise covered at 300°F for 3-3.5 hours, or until the short ribs are very tender.
Keywords: short ribs