Instant Pot Wine-Braised Short Ribs with Potatoes
By Nicole KonstantinakosPublished on May 18, 2022
Time
2 hours 15 minutes
Yield
Serves 4
Ingredients
2 pounds bone-in English-style beef short ribs, trimmed¾ teaspoon table salt, divided¼ teaspoon pepper 1 tablespoon extra-virgin olive oil 1 onion, chopped fine 6 garlic cloves, minced2 tablespoons tomato paste 1 tablespoon minced fresh oregano or 1 teaspoon dried1 (14.5-ounce) can whole peeled tomatoes, drained with ¼ cup juice reserved, chopped coarse½ cup dry red wine 1 pound small red potatoes, unpeeled, halved2 tablespoons minced fresh parsley
Before You Begin
English-style short ribs contain a single rib bone; choose ribs that are 4 to 6 inches in length and have at least 1 inch of meat on top of the bone. Use small red potatoes measuring 1 to 2 inches in diameter.
Instructions
- Pat short ribs dry with paper towels and sprinkle with ½ teaspoon salt and pepper. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Brown short ribs on all sides, 6 to 8 minutes; transfer to plate.
- Add onion and remaining ¼ teaspoon salt to fat left in pot and cook, using highest sauté function, until onion is softened, about 3 minutes. Stir in garlic, tomato paste, and oregano and cook until fragrant, about 30 seconds. Stir in tomatoes and reserved juice and wine, scraping up any browned bits. Nestle short ribs meat side down into pot and add any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 60 minutes.
- Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer short ribs to serving dish, tent with aluminum foil, and let rest while preparing potatoes.
- Strain braising liquid through fine-mesh strainer into fat separator; transfer solids to now-empty pot. Let braising liquid settle for 5 minutes, then pour 1½ cups defatted liquid and any accumulated juices into pot with solids; discard remaining liquid. Add potatoes. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 4 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Using slotted spoon, transfer potatoes to serving dish. Season sauce with salt and pepper to taste. Spoon sauce over short ribs and potatoes and sprinkle with parsley. Serve.
Time
2 hours 15 minutesYield
Serves 4Ingredients
2 pounds bone-in English-style beef short ribs, trimmed
¾ teaspoon table salt, divided
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
1 onion, chopped fine
6 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon minced fresh oregano or 1 teaspoon dried
1 (14.5-ounce) can whole peeled tomatoes, drained with ¼ cup juice reserved, chopped coarse
½ cup dry red wine
1 pound small red potatoes, unpeeled, halved
2 tablespoons minced fresh parsley
Ingredients
2 pounds bone-in English-style beef short ribs, trimmed
¾ teaspoon table salt, divided
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
1 onion, chopped fine
6 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon minced fresh oregano or 1 teaspoon dried
1 (14.5-ounce) can whole peeled tomatoes, drained with ¼ cup juice reserved, chopped coarse
½ cup dry red wine
1 pound small red potatoes, unpeeled, halved
2 tablespoons minced fresh parsley
Ingredients
2 pounds bone-in English-style beef short ribs, trimmed
¾ teaspoon table salt, divided
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
1 onion, chopped fine
6 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon minced fresh oregano or 1 teaspoon dried
1 (14.5-ounce) can whole peeled tomatoes, drained with ¼ cup juice reserved, chopped coarse
½ cup dry red wine
1 pound small red potatoes, unpeeled, halved
2 tablespoons minced fresh parsley
Why This Recipe Works
This elegant meal is perfect for a dinner party but easy enough to make almost anytime. Bone-in beef short ribs are cooked under pressure to tender perfection and served with red potatoes in a smoothly acidic, complex sauce. We started by browning the short ribs to create a flavorful base for the braising liquid. To the fond in the pot we added onion, garlic, oregano, red wine, whole peeled tomatoes, and a bit of tomato paste. After 60 minutes under pressure, the short ribs were perfectly cooked. As the ribs rested, we defatted the braising liquid, and then used it to cook our potatoes in just 4 minutes under pressure. A sprinkle of fresh parsley was the perfect finish.
Before You Begin
English-style short ribs contain a single rib bone; choose ribs that are 4 to 6 inches in length and have at least 1 inch of meat on top of the bone. Use small red potatoes measuring 1 to 2 inches in diameter.
Instructions
- Pat short ribs dry with paper towels and sprinkle with ½ teaspoon salt and pepper. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Brown short ribs on all sides, 6 to 8 minutes; transfer to plate.
- Add onion and remaining ¼ teaspoon salt to fat left in pot and cook, using highest sauté function, until onion is softened, about 3 minutes. Stir in garlic, tomato paste, and oregano and cook until fragrant, about 30 seconds. Stir in tomatoes and reserved juice and wine, scraping up any browned bits. Nestle short ribs meat side down into pot and add any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 60 minutes.
- Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer short ribs to serving dish, tent with aluminum foil, and let rest while preparing potatoes.
- Strain braising liquid through fine-mesh strainer into fat separator; transfer solids to now-empty pot. Let braising liquid settle for 5 minutes, then pour 1½ cups defatted liquid and any accumulated juices into pot with solids; discard remaining liquid. Add potatoes. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 4 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Using slotted spoon, transfer potatoes to serving dish. Season sauce with salt and pepper to taste. Spoon sauce over short ribs and potatoes and sprinkle with parsley. Serve.
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