Enjoy fall apart, incredibly tender short ribs in a fraction of the time!
- 6 LBS RAIKES BEEF BONELESS SHORT RIBS
- 4 TBSP OLIVE OIL
- 1 LARGE ONION, DICED
- 2 LARGE CARROTS, DICED
- 3 CUPS RED WINE
- 3 CUPS BEEF STOCK
- 1/4 CUP WORCESTERSHIRE SAUCE
- 1 BUNCH OF THYME
- SALT AND PEPPER
Trim any excess fat of the short ribs and pat dry with a paper towel. Season with salt and pepper. Cut each 2 lb portion into 3 pieces. Set aside.
Heat olive oil in a deep sauce pan. Add the short ribs and sear until browned on both sides. Most likely will need to do this in batches. Set aside once browned.
Reduce heat to medium and add the onion and carrots to the same pan short ribs were browned. Cook until softened. Add the wine, Worcestershire sauce and thyme to the pan, making sure to scrape bottom of the pan. Bring to a simmer until liquid is reduced to half.
Place the browned short ribs in instant pot, laying on top of another to fit snugly. Pour the vegetable mixture over top, following with the beef stock. Make sure ribs are covered. You may need more or less depending on size of short ribs and Instant Pot.
Place the lid on instant pot and make sure valve is the the seal position. Set to pressure cook on high for 35 minutes, followed by a natural release of 15 minutes.
After the natural release time is up, carefully turn the valve to vent, then open the pot.
Turn broiler to high. Line a baking tray with parchment paper or use a cookie rack inside of tray. Carefully place short ribs on the tray, making sure there are no vegetables stuck to the ribs. Place tray under broiler to brown for 7-10 minutes to create a nice crust. Keep an eye on the ribs to make sure they don't burn. Note: this last step could be done on a really hot grill (500 degrees) for a nice sear.