Name: Instant Pot Pomegranate-Braised Beef Short Ribs With Prunes, Olives, and Cilantro
Total time: 1 h 45 min
Ingredients: 3 pounds boneless beef short ribs , trimmed and cut into2- to 3-inch pieces; 1 tablespoon table salt , divided; 2 tablespoons vegetable oil; 2 onions , halved and cut into 1-inch wedges; 1 carrot , peeled and cut into 1-inch pieces; 1 celery rib , cut into 1-inch pieces; 1 teaspoon cinnamon; 1 teaspoon ground coriander; 1 teaspoon ground cumin; ½ teaspoon pepper; 3 cups unsweetened pomegranate juice; 8 ounces pitted prunes; ½ cup pitted green olives ,chopped coarse; ¼ cup pomegranate seeds; ¼ cup chopped fresh cilantro

Instant Pot Pomegranate-Braised Beef Short Ribs With Prunes, Olives, and Cilantro

By Nicole Konstantinakos

Published on September 3, 2024

Time

1¾ hours

Yield

Serves 4 to 6

Instant Pot Pomegranate-Braised Beef Short Ribs With Prunes, Olives, and Cilantro

Ingredients

3 pounds boneless beef short ribs, trimmed and cut into2- to 3-inch pieces1 tablespoon table salt, divided2 tablespoons vegetable oil 2 onions, halved and cut into 1-inch wedges1 carrot, peeled and cut into 1-inch pieces1 celery rib, cut into 1-inch pieces1 teaspoon cinnamon 1 teaspoon ground coriander 1 teaspoon ground cumin ½ teaspoon pepper 3 cups unsweetened pomegranate juice 8 ounces pitted prunes ½ cup pitted green olives,chopped coarse¼ cup pomegranate seeds ¼ cup chopped fresh cilantro

Before You Begin

This recipe was developed using Instant Pot brand multicookers (both 6- and 8-quart models); you can use other multicookers, but cooking times may vary. Look for boneless beef short ribs that are about 2 inches thick and 4 to 5 inches long. Serve the ribs over mashed potatoes, rice, or polenta.

Instructions

Pat short ribs dry with paper towels and sprinkle with 2 teaspoons salt. Using highest sauté function, heat oil in Instant Pot until just smoking. Place 4 to 6 pieces beef in single layer in pot (reserving any beef that won't fit in a single layer) and brown beef on all sides, 6 to 8 minutes; transfer browned and unbrowned beef to large bowl.

Add onions, carrot, celery, and remaining 1 teaspoon salt to fat left in pot and cook, stirring often and scraping up any browned bits, until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in cinnamon, coriander, cumin, and pepper and cook until fragrant, about 30 seconds. Stir in pomegranate juice and prunes, scraping up any additional browned bits. Return beef to pot, along with any accumulated juices; gently stir to nestle beef into vegetables and juice (beef will not be completely submerged).

Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 40 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.

Using tongs or slotted spoon, carefully transfer beef to large plate (return any vegetable pieces to pot). Strain braising liquid through fine-mesh strainer set over large measuring cup or bowl; transfer solids (onions, carrot, celery, and prunes) to blender. Add 3 cups braising liquid to blender with solids and process until smooth, about 1 minute. (Reserve any remaining braising liquid for another use or discard.)

Transfer blended sauce to now-empty pot. Return beef to pot, along with any accumulated juices, and bring to gentle simmer using lowest sauté function. Cook, stirring occasionally, until beef is heated through, about 5 minutes. Off heat, season with salt and pepper to taste. Using slotted spoon, transfer beef to serving platter. Spoon 1 cup sauce over beef, then sprinkle with olives, pomegranate seeds, and cilantro. Serve, passing remaining sauce separately.