Ah, short ribs—those glorious, meaty morsels that transform into tender, melt-in-your-mouth goodness with just a bit of patience and pressure from the trusty Instant Pot. Picture this: it’s a chilly evening, and the aroma of these savory delights fills your home, making even your most stoic neighbor’s stomach grumble with envy. You might find yourself thinking about that time you tried to make ribs on the grill but ended up with something resembling charred shoe leather—this recipe is here to save you from that fate.
Steps
- Submerge the short ribs in cold water briefly to clean them, then pat them dry with paper towels to ensure they sear well. Season both sides of the short ribs generously with salt.
- Set your Instant Pot to the sauté mode and add some oil. Once the oil is hot, sear a few short ribs at a time, browning each side for about 2-3 minutes. Remove them and repeat with the remaining ribs, avoiding overcrowding.
- Pour off excess oil, leaving about a tablespoon in the pot. Add thickly sliced onions and bourbon, using the liquid to scrape up the browned bits from the bottom of the pot. Stir in paprika, cayenne pepper, sugar, and balsamic vinegar, then turn off the sauté mode.
- Return the ribs to the pot, adding garlic, thyme, and a bit more salt if needed. Pour beef stock over the ribs, close the lid, and cook on high pressure for 45 minutes, followed by a natural release for 10-15 minutes.
- Carefully remove the ribs and set them aside. Turn the sauté mode back on, mix cornstarch with water, and add it to the liquid. Let it simmer until the sauce thickens, then taste and adjust seasoning if necessary.
- Reintroduce the ribs to the pot and turn off the sauté mode. Optionally, refrigerate overnight to solidify the fat, then remove it and reheat the dish before serving with your choice of side.
Ingredients
- 6 pounds of short ribs (approximately 8 ribs)
- Generous amount of salt for seasoning
- 1 medium onion, sliced thickly
- ½ cup bourbon whiskey
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper (adjust to 2 teaspoons if spicier is preferred)
- 3 tablespoons sugar (reduce if a less sweet dish is desired)
- 3 tablespoons balsamic vinegar
- 6 cloves of garlic
- 2-3 sprigs of fresh thyme
- 1 cup beef stock (homemade chicken and beef broth can be used)
- 1 tablespoon cornstarch (cornflour)
- 1 tablespoon water
Nutritional Values
Calories: 1006kcal (50%) | Carbohydrates: 17g (6%) | Protein: 96g (192%) | Fat: 50g (77%) | Saturated Fat: 21g (131%) | Cholesterol: 293mg (98%) | Sodium: 447mg (19%) | Potassium: 1985mg (57%) | Fiber: 1g (4%) | Sugar: 12g (13%) | Vitamin A: 1025IU (21%) | Vitamin C: 2.4mg (3%) | Calcium: 58mg (6%) | Iron: 11.4mg (63%)
FAQ
- Can I omit the bourbon whiskey in the recipe?
- Yes, you can skip the bourbon if you’re concerned about alcohol content. Although the alcohol mostly evaporates during cooking, you can let it cook a bit longer to ensure it’s completely gone. Alternatively, you can substitute bourbon with wine or even coffee for a different flavor profile.
- How should I serve these Instant Pot short ribs?
- These short ribs pair excellently with creamy mashed cauliflower. Other serving options include mashed potatoes, cheesy polenta, roasted root vegetables, sweet potatoes, potato medallions, or toasted crusty bread.
- What should I do with leftover short ribs?
- Leftover short ribs can be used to make delicious beef tacos, southwestern omelets, grilled cheese sandwiches with beef, steak and eggs with toast, or beef fried rice.
- What if my short ribs are larger or thicker than the recipe specifies?
- If your short ribs are larger or thicker, you may need to extend the cooking time. Start with the recommended time and if they’re not tender, cook for an additional 5-10 minutes until they reach the desired tenderness.
- Why is it important to sear the short ribs before cooking them in the Instant Pot?
- Searing the short ribs caramelizes their surface, adding a layer of flavor that enhances the overall taste of the dish. It’s important to sear them in batches to prevent overcrowding, which can lead to boiling instead of searing.
Tips
- Dry the Ribs Thoroughly: After rinsing the short ribs, ensure they are completely dry using paper towels. Dry ribs will sear better, creating a lovely caramelized crust that enhances the flavor.
- Don’t Skip the Searing: Searing the short ribs in the Instant Pot before braising is crucial for developing a rich, deep flavor. It’s important to do this in batches to avoid overcrowding, which can lead to boiling rather than searing.
- Consider Bourbon for Depth: Adding bourbon whiskey as a deglazing agent can significantly enhance the depth of flavor in the short ribs. Its subtle taste enriches the overall dish, but if concerned about alcohol, you can allow it to cook off longer or substitute with wine or coffee.
- Adjust Spices to Your Taste: The recipe includes cayenne pepper and paprika for a spicy kick. Feel free to adjust the amount of cayenne pepper to suit your spice preference, or reduce the sugar if you prefer a less sweet dish.
Equipment
- Instant Pot – A multi-functional pressure cooker.
- Silicone Tongs – For handling the hot ribs during the cooking process.
