Breastfeeding Friendly Instant Pot Short Ribs
Total time1 hr 50 min
Prep time20 min
Cook time1 hr 15 min
4.8(9)
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Learn more →Ingredients
4 servings
- 4 lbs bone-in beef short ribs (about 8 ribs)
- 1 ½ tsp kosher salt
- 1 tsp black pepper, freshly ground
- 2 tbsp olive oil
- 1 medium yellow onion, roughly chopped
- 2 medium carrots, roughly chopped
- 3 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 cup dry red wine (such as cabernet sauvignon or merlot)
- 1 ½ cups low-sodium beef broth
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 tbsp worcestershire sauce
For the sauce
- 1 tbsp unsalted butter
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Pat the short ribs thoroughly dry with paper towels, then season all over with the kosher salt and black pepper.
- 2
Set the Instant Pot to Sauté (high). Add the olive oil and heat until shimmering. Working in two batches to avoid crowding, sear the short ribs for 3–4 minutes per side until deeply browned on all four sides, then transfer to a plate. Pour off all but about 1 tbsp of fat from the pot.
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