📝 About This Recipe
Experience the luxury of fall-off-the-bone beef in a fraction of the time with this modern take on a French bistro classic. These short ribs are bathed in a rich reduction of Cabernet Sauvignon, aromatic aromatics, and fresh herbs, resulting in a sauce that is velvety and deeply savory. By utilizing the pressure cooker, we transform tough, marbled beef into a melt-in-your-mouth masterpiece that usually requires an entire afternoon in the oven.
🥗 Ingredients
The Beef
- 4-5 pounds English-cut Beef Short Ribs (well-marbled, bone-in)
- 1 tablespoon Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Avocado Oil (or any high-smoke point oil)
Aromatics and Veggies
- 1 large Yellow Onion (diced)
- 2 medium Carrots (peeled and cut into 1-inch chunks)
- 2 large Celery Stalks (diced)
- 6 pieces Garlic Cloves (smashed and minced)
- 2 tablespoons Tomato Paste (for richness and color)
The Braising Liquid
- 1.5 cups Dry Red Wine (Cabernet Sauvignon or Merlot preferred)
- 1 cup Beef Bone Broth (low sodium)
- 1 tablespoon Worcestershire Sauce
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 2 sprigs Fresh Rosemary
- 2 pieces Bay Leaves (dried)
👨🍳 Instructions
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1
Pat the short ribs completely dry with paper towels; this is crucial for achieving a deep, crusty sear. Generously season all sides with kosher salt and cracked black pepper.
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2
Set your Instant Pot to 'Sauté' mode on the High/More setting. Add the avocado oil and wait until it begins to shimmer.
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3
Working in batches to avoid crowding, sear the short ribs for 3-4 minutes per side until a dark golden-brown crust forms. Remove the ribs to a plate and set aside.
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4
In the remaining fat (drain all but 2 tablespoons if necessary), add the onions, carrots, and celery. Sauté for 5 minutes until the onions are translucent and slightly softened.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep rust color and smells fragrant.
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6
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up all the 'fond' (the brown bits) from the bottom of the pot; this is where the flavor lives.
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7
Allow the wine to simmer for 3-4 minutes to reduce slightly and cook off the raw alcohol bite.
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8
Stir in the beef broth and Worcestershire sauce. Nestled the seared short ribs (and any accumulated juices) back into the pot, ensuring they are mostly submerged.
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9
Place the thyme, rosemary, and bay leaves on top. Secure the lid and set the steam release valve to the 'Sealing' position.
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10
Select 'Pressure Cook' or 'Manual' on High Pressure and set the timer for 45 minutes.
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11
Once the cooking time is up, allow the pressure to release naturally for 15-20 minutes. This prevents the meat from toughening up. Manually release any remaining pressure.
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12
Carefully remove the ribs and carrots to a serving platter and cover with foil. Discard the herb sprigs and bay leaves.
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13
Optional: For a silky sauce, strain the liquid through a fine-mesh sieve. Return the liquid to the pot and select 'Sauté' again. Simmer for 5-10 minutes until the sauce reduces and thickens to your liking.
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14
Taste the sauce and adjust seasoning with salt and pepper. Pour the rich gravy over the ribs and serve immediately.
💡 Chef's Tips
Always sear the meat thoroughly; the Maillard reaction during searing provides the depth of flavor that pressure cooking alone cannot achieve. If your sauce is too thin after reducing, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the boiling sauce. Natural pressure release is non-negotiable for tough cuts like short ribs; a quick release can cause the muscle fibers to lock up and become dry. For the best flavor, make this a day in advance. The flavors develop overnight, and it becomes much easier to skim off the solidified fat from the top before reheating.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery mashed potatoes or white cheddar polenta to soak up the sauce. Pair with a glass of the same dry red wine used in the braise, such as a bold Cabernet Sauvignon. Add a side of honey-glazed roasted parsnips or garlicky sautéed green beans for a pop of color. Garnish with a sprinkle of fresh parsley or a gremolata (lemon zest, garlic, and parsley) to cut through the richness.