20 Minute Prep Savory-sweet Beef Short Ribs

Prep time: 20 minutes
Active cook time: 60-65 minutes (+ time to come to pressure)
Natural release: 10 minutes
Serves: 4-6

Ingredients:

3½ – 4 lbs. beef short ribs
Sea salt and black pepper, to taste
2-3 T. extra virgin olive oil, divided
1 medium yellow onion, chopped
2 large carrots, sliced into chunks
3-4 cloves garlic
½ c. beef broth, preferably organic
¼ c. balsamic vinegar
¼ c. dry red wine
2 T. honey, preferably local
2 whole bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme

Directions:

You don’t want to cook refrigerator-cold meat in your IP, so put out the ribs for at least 30 minutes (but less than 2 hours!)
Salt and pepper the ribs as soon as you take them out, and let them come to room temperature.

Press “Sauté” on your Instant Pot® and bang in one tablespoon olive oil once the cooker is hot.

Pop in your salted and peppered short ribs and sear roughly 2-3 minutes per side.
(If you have to do them a little at a time until there all done, please do. Just be sure to add more olive oil as necessary).

Transfer seared ribs to a plate and set aside.

Add remaining olive oil, yellow onion, and carrots to Instant Pot®. Sauté, stirring occasionally, until vegetables become golden brown, approximately 4-5 minutes. Add garlic and sauté for another 60 seconds.

Pour in broth, balsamic vinegar, red wine, and honey. Stir to combine, gently scraping any brown bits off the bottom of the pot with a wooden spoon in the process. Continue cooking for 2-3 minutes before turning the unit off.

Return seared short ribs to the pot and add bay leaves and fresh herbs. Add lid and lock into place. Switch the vent to “Sealing” and set the “Manual” setting to 45 minutes.

After the machine has cooked the ribs for the set amount of time, give 10 minutes to do a natural pressure release. Then manually release any remaining pressure, if it’s still under pressure.

Open up your Instant Pot®, then toss out the bay leaves and remaining stems, if any, from the rosemary and thyme.

It’s going to be hot, so be careful and transfer these beautiful short ribs and carrots to a serving platter.
Cover them up to keep warm while you prep the sauce.

Take out your immersion blender, and give the juice in the IP pan a good blend, until smooth.
Be sure to give it a taste and adjust seasonings, as you like.

Once the sauce is ready, it’s time to plate it up!
Place the short ribs and carrots on a bed of mashed potatoes or cauliflower.

Finish it off by drizzling the sauce over the ribs and carrots.

Call everyone for dinner, and get ready for the “mmmmms” and the “aaaaaaaahs.”