Instant Pot Short Ribs
These melt-in-your-mouth Instant Pot Short Ribs deliver restaurant-quality results in just over an hour. At just 127 calories per serving, these short ribs prove that luxurious comfort food can align with mindful eating goals.
Equipment
- Instant Pot
Ingredients
- 3 Tablespoons olive oil
- 1 whole yellow onion diced
- 3 whole carrots chopped
- 8 whole beef short ribs
- to taste salt and pepper
- 1/4 cup all-purpose flour
- 1/2 cup dry red wine such as Cote du Rhone or Pinot Noir
Cornstarch Slurry
- 2.5 tablespoons cornstarch mixed with 3 tablespoons water
Instructions
- Turn Instant pot to Saute setting. Once hot, add one tablespoon of oil. Once hot, add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
- Pat the ribs dry with paper towels, season on all sides with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot. Add ribs and brown on all sides, then remove to a plate.
- Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bits of flavor. Bring to a boil and cook 2 minutes.
- Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Return ribs, and veggies to the pot and add sprigs of thyme and rosemary.
- Secure instant pot lid. Cook on Manual/High Pressure for 45 minutes with a 15 minute natural release.
- Remove instant pot lid, and carefully remove short ribs to a plate and cover to keep warm. Turn pot to saute and add cornstarch slurry. Cook until sauce has thickened. Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
Nutrition
Calories: 127kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 1gCholesterol: 1mgSodium: 138mgPotassium: 273mgFiber: 2gSugar: 3gVitamin A: 5203IUVitamin C: 5mgCalcium: 20mgIron: 1mg
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