Savory Instant Pot Braised Short Ribs with Herb-Infused Fingerling Potatoes
Indulge in the rich, hearty flavors of Savory Instant Pot Braised Short Ribs paired with beautifully roasted fingerling potatoes. This recipe transforms meaty bone-in short ribs into a tender, melt-in-your-mouth dish that’s loving prepared in your Instant Pot. With a blend of red wine, aromatic garlic, and colorful vegetables, each serving is not just a meal; it’s an experience designed to impress friends and family alike. Ideal for cozy dinners or special occasions, this dish is simple to prepare and allows the Instant Pot to do the heavy lifting, infusing deep flavors while you enjoy quality time with your loved ones. Garnished with a medley of fresh herbs, these short ribs are guaranteed to satisfy your cravings for that perfect comfort food.
N/A
Servings
775
Calories
15
Ingredients
Ingredients
meaty bone-in short ribs
4 lbs (cut into approximately 3-inch pieces)
kosher salt
to taste (for seasoning)
freshly ground black pepper
to taste (for seasoning)
olive oil
2 tablespoons (plus more as necessary for browning ribs)
all-purpose flour
2 tablespoons (for dusting ribs)
dry red wine
1 1/2 cups (for deglazing and flavor)
medium carrots
2 (peeled and cut crosswise in half)
celery stalks
2 (cut into thirds)
leeks
2 (whites and light green parts only, cut crosswise in 3-inch pieces)
head of garlic
1 (cut in half crosswise)
bay leaf
1 (for flavor)
red pepper flakes
3/4 teaspoon (for spice)
low sodium beef broth
1 cup (for the braising liquid)
fingerling potatoes
1 1/2 lbs (scrubbed)
mixed herbs
for garnish (such as parsley, dill, chives, thyme, or cilantro)
Instructions
1
Start by preheating your Instant Pot by setting it to the sauté function.
2
Pat the short ribs dry with paper towels, then generously season them on all sides with kosher salt and freshly ground black pepper.
3
Add 2 tablespoons of olive oil to the pot and allow it to heat until it's shimmering. In batches, place the seasoned short ribs in the pot, sautéing them for about 5 minutes on each side or until they are deeply golden brown. Once browned, remove the ribs and place them on a plate. If needed, add more olive oil to maintain about 2 tablespoons in the pot between batches.
4
After all ribs are browned, return them to the pot and sprinkle the flour evenly over them, tossing to fully coat each piece.
5
Pour in the dry red wine and allow it to simmer for about 8 minutes, reducing it by half while using a wooden spoon to scrape up any browned bits from the bottom of the pot to deglaze.
6
Once the wine has reduced, arrange the ribs in a single layer as much as possible and add the chopped carrots, celery, leak pieces, halved garlic head, bay leaf, and red pepper flakes. Carefully pour in the low-sodium beef broth.
7
Bring the mixture to a simmer before adding the fingerling potatoes on top. Season the vegetables with a generous sprinkle of salt and pepper.
8
Secure the lid on the Instant Pot, ensuring the vent is set to sealing. Set it to high pressure and cook for 45 minutes. After cooking, allow the pressure to release naturally for 30 minutes before carefully releasing any remaining pressure.
9
Once safe to open, use a slotted spoon to gently remove the ribs and vegetables from the pot, placing them on a serving platter. Cover with foil to keep warm.
10
Transfer the cooking liquid to a fat separator or a measuring cup, skimming off the fat that rises to the top. If you prefer a thicker sauce, return the liquid to the Instant Pot and reduce it to your desired consistency, seasoning with additional salt and pepper as needed.
11
To serve, plate the short ribs alongside the fingerling potatoes and vegetables, then drizzle with the rich sauce. Garnish generously with chopped mixed herbs such as parsley, dill, chives, thyme, or cilantro.
Nutrition Information
50g
Fat
37.5g
Carbs
70g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary cooking appliance used for this recipe?
This recipe is specifically designed to be prepared in an Instant Pot or similar electric pressure cooker.
How long do the short ribs need to cook under high pressure?
The short ribs should be cooked on high pressure for 45 minutes.
What is the recommended natural pressure release time?
After the cooking cycle completes, allow the pressure to release naturally for 30 minutes.
What type of potatoes are used in this braised short rib dish?
The recipe calls for 1.5 lbs of scrubbed fingerling potatoes.
How should the short ribs be prepared before cooking?
The meaty bone-in short ribs should be cut into approximately 3-inch pieces, patted dry, and seasoned with kosher salt and black pepper.
Why is it important to pat the short ribs dry?
Patting the ribs dry with paper towels ensures they brown properly and achieve a deep golden color during the sauté step.
What is the purpose of adding all-purpose flour to the ribs?
Dusting the ribs with flour helps to thicken the braising liquid into a rich sauce as it cooks.
Which type of wine is recommended for deglazing the pot?
The recipe suggests using 1.5 cups of dry red wine to deglaze and add deep flavor.
How long should the red wine simmer before adding other ingredients?
The wine should simmer for about 8 minutes, or until the liquid has reduced by half.
What vegetables are included in the braise?
The dish includes medium carrots, celery stalks, leeks, and a head of garlic.
How should the leeks be prepared?
Use only the whites and light green parts of the leeks, cutting them into 3-inch pieces.
How do you prepare the garlic for this recipe?
One whole head of garlic should be cut in half crosswise before being added to the pot.
What liquid is used as the base for the braise?
One cup of low-sodium beef broth is used as the braising liquid.
Is this recipe spicy?
It has a slight kick from the addition of 3/4 teaspoon of red pepper flakes.
Which herbs can be used for the garnish?
You can use a mix of fresh parsley, dill, chives, thyme, or cilantro.
How many calories are in a serving of this dish?
Each serving contains approximately 775 calories.
What is the protein content per serving?
This dish provides approximately 70g of protein per serving.
How much fat is in this recipe per serving?
There are 50g of fat per serving in this recipe.
What is the carbohydrate count for this meal?
This recipe contains 37.5g of carbohydrates per serving.
How do you handle the excess fat in the sauce?
Transfer the cooking liquid to a fat separator or measuring cup and skim off the fat that rises to the top.
How can I achieve a thicker sauce consistency?
After removing the meat and vegetables, return the liquid to the Instant Pot and reduce it using the sauté function until it reaches your desired thickness.
Do I need to peel the fingerling potatoes?
No, you only need to scrub them clean; the skins are thin and edible.
What should I use to scrape the browned bits from the pot?
A wooden spoon is recommended to safely scrape the bottom of the pot during deglazing.
When are the fingerling potatoes added to the pot?
Add the potatoes on top of the ribs and other vegetables just before securing the lid for pressure cooking.
How long should I sauté the ribs on each side?
Sauté the ribs for about 5 minutes per side or until they are deeply golden brown.
Can I use more olive oil if needed?
Yes, you can add more olive oil between batches if necessary to maintain about 2 tablespoons in the pot.
What seasoning is added to the vegetables before cooking?
The vegetables should be seasoned with a generous sprinkle of salt and pepper before closing the lid.
Is a bay leaf used in this recipe?
Yes, one bay leaf is added to the braising liquid for extra flavor.
How should the final dish be plated?
Serve the short ribs alongside the potatoes and vegetables, drizzle with the reduced sauce, and garnish with fresh herbs.
What is the total number of ingredients required?
There are 15 ingredients listed for this Savory Braised Short Ribs recipe.