Instant Pot Short Ribs

Method

1. Select sauté on the Instant Pot. Add 1 tablespoon extra virgin olive oil and warm it briefly while seasoning the ribs.

   Done — next step

2. Apply a generous salt-and-pepper coating to every face of each rib. Working with half at a time, sear the ribs in the hot oil for about 4-5 minutes on each side. Transfer the browned batch to a plate, then repeat with the rest, adding oil only if the pot is dry.

   Done — next step

3. Put the onion, carrots and celery into the pot and cook for 3-4 minutes, until softened. Stir in 2 tablespoons minced garlic and cook for about 30 seconds.

   Done — next step

4. Add ½ cup dry red wine, or the same amount of extra stock, and scrape the base thoroughly. Simmer for 1 minute, then cancel sauté.

   Done — next step

5. Stir in 1 cup beef broth, 2 tablespoons balsamic vinegar, 1 tablespoon brown sugar, 1 tablespoon soy sauce, 2 thyme sprigs and 1 bay leaf. Return the ribs and settle them evenly into the liquid.

   Done — next step

6. Lock the lid, set the valve to sealing and cook on high pressure for 45 minutes.

   Done — next step

7. Leave the pressure to release naturally for at least 15 minutes before opening.

   Done — next step

8. Move the ribs to a plate and cover loosely with foil. Bring the liquid to a lively simmer on sauté. Whisk together 2 tablespoons cornstarch and 3 tablespoons cold water, then gradually whisk this slurry into the pot. Continue whisking for 2-4 minutes, until thickened. For a richer finish, melt in 1-2 tablespoons unsalted butter, then cancel sauté.

   Done — next step

9. Spoon the gravy over the short ribs to serve.

   Finish cooking