Instant Pot Short Ribs
with port wine
We tested both tawny and ruby port in this dish. You can use either, but we preferred a tawny. To learn how they differ, check out page 45.
Makes 6 servings Prep time: 30 minutes Cook time: about 1 hour
DREDGE:
6 5
PREHEAT:
2 1 2 11/ 2
1
DEGLAZE:
1 1/2 1/4
2 1 1
12 cup tawny or ruby port, divided cup low-sodium beef broth cup A.1. Original Steak Sauce
Tbsp. brown sugar Tbsp. Worcestershire sauce lb. carrots, peeled and cut into 2–3-inch pieces oz. small shallots, peeled, trimmed, and roots intact
MASH:
2 1 bone-in beef short ribs (3 lb.), seasoned with salt and black pepper Tbsp. all-purpose flour, divided Tbsp. olive oil
Tbsp. minced fresh garlic Tbsp. tomato paste tsp. each dried marjoram and thyme dried bay leaf Tbsp. unsalted butter, softened tsp. red wine vinegar Chopped fresh parsley
Dredge ribs in 3 Tbsp. flour; shake off excess, reserving any remaining dredging flour. Preheat Instant Pot on "Sauté" setting and "More" temperature; add oil.
Brown ribs, in two batches, on all sides, 10–12 minutes, then transfer to a plate. Add garlic to Pot and sauté until fragrant, 30 seconds. Stir in tomato paste, marjoram, thyme, and bay leaf; sauté until tomato paste darkens in color, about 1 minute, then stir in remaining dredging flour.
Deglaze Pot with 1/2 cup port, scraping up any brown bits. Cook until port reduces by a third, then stir in broth, remaining 1/2 cup port, steak sauce, brown sugar, and Worcestershire. Return ribs to Pot, then add carrots and shallots.
Close lid, lock Pot, select "Manual" or "Pressure Cook" setting, and 45 minutes time.
Pressure cook ribs until time is up, then quick release and open Pot. Transfer ribs to a plate, tent with foil, then let rest 10 minutes.
Meanwhile, transfer vegetables, using a slotted spoon, to a serving bowl. Strain and degrease sauce, then return sauce to Pot on "Sauté" setting and “Normal” temperature.
Mash butter with remaining
2 Tbsp. flour for the beurre manié. Whisk half the beurre manié into the sauce and cook until it thickens, adding more until sauce reaches desired consistency. Stir vinegar into sauce; season with salt and pepper.
Serve ribs with vegetables and sauce; top with parsley.
Per serving: 657 cal; 32g total fat (13g sat); 144mg chol; 371mg sodium; 35g carb (3g fiber, 15g total sugars); 47g protein