Instant Pot Short Ribs
Ingredients:
2 slices bacon, cut into 1″ pieces
5 lb. bone-in short ribs (about 13 to 14 ribs)
Kosher salt
Freshly ground black pepper
4 large shallots, quartered
4 large carrots, peeled and cut into 3″ pieces
2 stalks celery, chopped
1/2 tsp. crushed red pepper flakes
6 cloves garlic, chopped
2 star anise
4 sprigs fresh thyme, plus more for garnish
3 tbsp. tomato paste
1 c. dry sherry
2 tbsp. packed brown sugar
2 tbsp. Worcestershire sauce
2 tbsp. balsamic vinegar
2 c. low-sodium beef broth
Mashed potatoes, for serving
Directions:
Season short ribs generously with salt and pepper and set aside. Set Instant Pot to Sauté setting. Once hot, add bacon and cook until lightly golden and fat is mostly rendered, 5 minutes. Remove bacon and set aside, leaving bacon fat in pot.
Working in batches, sear ribs on all sides until caramelized, 4 to 5 minutes per side. Transfer to a plate.
Add in shallots, carrots, celery, red pepper flakes, and garlic, and cook, stirring occasionally, until vegetables are slightly softened, about 3 minutes. Add in star anise, thyme, and tomato paste and stir until fragrant, 1 minute.
Add sherry, bring to a simmer, and use a wooden spoon to deglaze and scrape the caramelized bits off the bottom of the pot, 3 minutes.
Turn off Sauté function and add in sugar, Worcestershire, vinegar, broth, ribs, and cooked bacon. Season with salt, then lock lid and set to Pressure Cook on High for 45 minutes.
Let pot naturally release pressure for 15 minutes, then carefully complete depressurization following the manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Discard thyme and star anise.
Serve ribs with vegetables, mashed potatoes, if desired, and a drizzle of the cooking broth.
