Hamdi Saidani This Pioneer Woman Instant Pot Short Ribs recipe is a tender and savory recipe, which is made with carrots and red wine. It’s the ultimate comfort food recipe, ready in about an hour and 10 minutes.
Pioneer Woman Instant Pot Short Ribs Ingredients
- 3 Tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, chopped
- 8 beef short ribs
- salt and pepper, to taste
- 1/4 cup all-purpose flour
- 1/2 cup dry red wine (such as Pinot Noir)
- 1 cup low-sodium beef broth
- 2 Tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Cornstarch slurry: 2.5 tablespoons cornstarch mixed with 3 tablespoons water
How To Make Pioneer Woman Instant Pot Short Ribs
- Sauté Vegetables: Turn your Instant Pot to the “Sauté” setting. Once it’s hot, add one tablespoon of oil, followed by the onion and carrots. Cook for a few minutes until softened, then remove the vegetables to a plate.
- Sear the Short Ribs: Pat the short ribs dry with paper towels, then season them on all sides with salt and pepper. Coat them in the flour. Add the remaining 2 tablespoons of oil to the hot pot. Sear the ribs in batches on all sides until a deep brown crust forms. Remove them to a plate.
- Deglaze and Build the Sauce: Pour the red wine into the pot to deglaze, scraping up all the flavorful browned bits from the bottom. Let it boil for 2 minutes. Stir in the beef broth and tomato paste.
- Pressure Cook: Return the ribs and the sautéed vegetables to the pot. Add the sprigs of thyme and rosemary. Secure the lid, seal the valve, and cook on Manual/High Pressure for 45 minutes.
- Natural Release and Rest: After the cooking time is complete, let the pressure release naturally for 15 minutes before performing a quick release for any remaining pressure. Carefully remove the short ribs to a plate and cover them to keep warm.
- Make the Gravy: Remove the herb sprigs. Turn the pot back to the “Sauté” setting. Whisk in the cornstarch slurry and let the sauce simmer and cook until it has thickened into a rich gravy.
- Serve: Serve the short ribs over mashed potatoes, smothered in the gravy from the pot.
Recipe Tips
- How to get the most tender short ribs? The key is the pressure cooking time combined with the 15-minute natural release. This allows the tough connective tissues in the short ribs to break down and become incredibly tender and juicy.
- Why do I have to sear the meat first? Searing the floured ribs in hot oil creates a deep, brown, caramelized crust through the Maillard reaction. This step is not optional; it builds the essential, rich flavor foundation for the entire dish and the gravy.
- What does “deglaze” mean? This is a simple but crucial technique. When you pour the wine into the hot pot after searing, you use a wooden spoon to scrape up all the delicious browned bits of meat and flour stuck to the bottom. This is where a massive amount of flavor is.
- Can I make this on the stovetop? Yes. The recipe notes suggest a stovetop method. You would follow the same searing and deglazing steps in a Dutch oven, then cover it and simmer on low heat for 2.5 to 3 hours, or until the ribs are tender.
What To Serve With Instant Pot Short Ribs
These rich, fall-off-the-bone short ribs are a classic comfort food main course. They are perfect served over a bed of something creamy to soak up all the delicious gravy, such as:
- Creamy Mashed Potatoes
- Soft Polenta
- Buttered Egg Noodles
- A simple risotto
How To Store Instant Pot Short Ribs
- Refrigerate: Store leftovers in a sealed container in the refrigerator for up to 4 days. The flavor is often even better the next day.
- Freeze: Allow the dish to cool completely. Store the ribs and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove or in the microwave.
Instant Pot Short Ribs Nutrition Facts
- Serving: 1 serving (without mashed potatoes)
- Calories: 127kcal (Note: this seems very low for short ribs)
- Carbohydrates: 10g
- Protein: 2g
- Fat: 7g
Nutrition information is estimated and may vary based on ingredients and cooking methods used. The provided calorie count appears to be an error and is likely much higher for a standard serving.
FAQs
What kind of red wine should I use?
A dry red wine that you would enjoy drinking is a great choice. The recipe suggests Pinot Noir or a Côtes du Rhône. Cabernet Sauvignon or Merlot would also work well.
Can I use boneless short ribs?
You can, but bone-in short ribs will yield a much richer, more flavorful sauce due to the collagen and marrow from the bones. If using boneless, you may need to reduce the cooking time slightly.
Why is my gravy not thick enough?
The cornstarch slurry is what thickens the gravy. Make sure you mix the cornstarch with u003cemu003ecoldu003c/emu003e water to form a smooth paste before whisking it into the simmering liquid. If it’s still too thin, you can make a little more slurry and add it in.
Try More Pioneer Woman Recipes:
- Pioneer Woman Crock Pot Green Beans Recipe
- Pioneer Woman Crock Pot Lasagna Recipe
- Pioneer Woman Crock Pot Cube Steak Recipe
Pioneer Woman Instant Pot Short Ribs Recipe
Description
Incredibly tender, fall-off-the-bone beef short ribs pressure-cooked with carrots and herbs in a rich red wine gravy, all made easy in the Instant Pot.
Ingredients
Instructions
- Using the u0022Sautéu0022 function, cook the onion and carrots in oil until soft; remove from the pot.
- Season the ribs with salt and pepper, coat in flour, and sear in the same pot until deeply browned on all sides; remove from the pot.
- Deglaze the pot with red wine, scraping up all the browned bits from the bottom.
- Stir in the broth and tomato paste.
- Return the ribs and vegetables to the pot with the fresh herbs.
- Secure the lid and cook on High Pressure for 45 minutes, followed by a 15-minute natural release.
- Remove the ribs. Thicken the sauce in the pot on the u0022Sautéu0022 setting with the cornstarch slurry.
- Serve the ribs smothered in the gravy.
Notes
- u003cliu003eThe most important step for a flavorful dish is to properly sear the short ribs until they have a deep brown crust.u003c/liu003eu003cliu003eDon’t skip deglazing the pot; all the browned bits stuck to the bottom are packed with flavor for your gravy.u003c/liu003eu003cliu003eThe 15-minute natural pressure release is crucial for ensuring the meat is perfectly tender, so don’t rush this step.u003c/liu003eu003cliu003eFor the best results, pat the ribs completely dry with paper towels before seasoning and searing.u003c/liu003e
