Updated: Mar 26, 2020
These boneless short ribs are cooked in the instant pot cutting down the time it takes to get from seasoning to eating, drastically. The red wine and veggies that are cooked in the pot with them soaks in all the extra flavor from the fat, herbs and meat. This recipe uses balsamic to highlight all the flavors and reduces the sauce to a thick glaze to serve atop the ribs. I mean look at that shine!
I'm not going to lie it took me a bit to find these boneless guys. For some reason a lot of stores either stopped selling the boneless or simply didn't have them that day. Lucky for me #wholefoods felt bad about my struggle and cut these from their chuck roast (the cut of meat they get the ribs from)! But if you don't have as good a puppy dog face I would recommend a butcher or getting bone-in short ribs and adding 15 minutes to the cooking time! Either way the end result will be delicious short ribs with the perfect shiny balsamic glaze on top!
Instant Pot Boneless Short Ribs
4 servings | 1 hour 15 minutes
1 lb boneless short ribs
1/2 onion (100g), diced
1 large carrot (50g), diced
3 cloves garlic, minced
1 shallot, minced
2 tbsp balsamic vinegar
1 cup red wine
1/2 tsp salt
1/2 tsp pepper
2 sprigs fresh parsley
2 sprigs fresh rosemary
1 bay leaf
If using bone-in short ribs for this recipe, adjust the cook time from 45 minutes to 1 hour before allowing to naturally release!
Generously season short ribs with salt and pepper.
Turn instant pot onto sauté and add olive oil. Add short ribs and brown the first side for 5 minutes without moving it. Flip and brown for another 5 minutes.
Remove short ribs from instant pot. If there's more than 1 tsp of fat in the instant pot, drain so there's only about a tsp left.
Add the onions, carrots and shallots and cook for 2-3 minutes. Add garlic and cook until fragrant, about 30 seconds.
Pour in the wine and use a wooden spoon to deglaze the bottom of the pot. Add the bay leaf to pot.
Return the short ribs to the pot and top with sprigs of fresh parsley and rosemary.
Close the lid on the pot and cook for 45 minutes. Allow pot to release naturally for 15 minutes.
When instant pot has released naturally, open and remove the short ribs, herb sprigs and bay leaf.
Use an immersion blender (or other blender) to puree some of the sauce.
Turn instant pot back to sauté and stir in balsamic vinegar. Let the sauce boil for about 10 minutes or until it thickens.
Slice or shred short ribs and serve with glaze spooned over the top.
I served this with simple mashed potatoes and steamed green beans. These would also be delicious over pasta, polenta or risotto!