Instant Pot Beef Short Ribs Italian Style

prep time

15 minutes

cook time

55 minutes

servings

4-6
English style short ribs are cut parallel to the bone, with one bone per piece. You can have your butcher cut them into pieces that will fit in your Instant Pot pressure cooker. Braising is a cooking technique that can take an hour or more to break tough meat into fork-tender meals. Making this in the Instant Pot it is done in under an hour! We love this served with Garlic and Parmesan Mashed Potatoes, which is included her as well!

ingredients

4 pound (16 ounce) box beef short ribs, English style cut into 4-5 inch size pieces
3-4 tablespoons extra virgin olive oil
1 large onion, cut into quarters or large chunks
3-4 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 (6 ounce) can Tuttorosso® Tomato Paste
2 cups beef stock
1/3 cup balsamic vinegar
1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
1 (14.5 ounce) can Tuttorosso® Stewed Tomatoes Basil, Garlic & Oregano
1/2 teaspoon dried fennel
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Chopped fresh parsley, for garnish
Garlic and Parmesan Mashed Potatoes
7-8 large red potatoes, unpeeled and cut into cubes or large chunks even in size
4-5 garlic cloves, chopped
Salt and black pepper to taste
8 tablespoons butter, (1 stick salted) at room temperature cut into cubes
4/1 cup sour cream
6 ounces heavy cream, (can use more if you like creamier potatoes), at room temperature
1/3 cup Parmesan cheese

instructions

Instant Pot Pressure Cooker Directions (directions for oven below):
  • Press Sauté button to preheat the inner pot.  To the preheated pot, add olive oil.  Season short ribs with salt and pepper.  Add to the pot and brown on all sides.   Do not overcrowd the pan, you want to allow for browning and not steam the ribs.  May need to do this in a couple of batches.  Transfer to a plate.
  • Add onion and garlic to the pot and sauté for 2-3 minutes or until garlic is fragrant. Add carrots and celery, cook 2 minutes.  Add tomato paste to the pot and cook an additional 5-6 minutes to roast vegetables in the paste.  Add beef stock and vinegar to the vegetables and cook 1-2 minutes scraping up any brown bits off the bottom of the pot.  Add the crushed tomatoes and stewed tomatoes along with the fennel, basil and oregano.  Stir to combine.  Add ribs and any juices from the plate to the pot.
  • Place lid on and set valve to Sealing.  Press the Manual button and make sure pressure is set to High, adjust time to 35 minutes.  Pot will come to pressure and start counting down once it has reach pressure.  After 35 minutes are cone, let the pot naturally release the pressure (NPR) for 20 minutes.then turn valve to Release and finish releasing any remaining pressure.  Once all of the pressure is released, you can open the lid and check ribs for desired tenderness.
  • Remove ribs, vegetables and some of the sauce to a shallow serving dish.
Garlic & Parmesan Mashed Potatoes
  • Fill a large pot about half way with water and set to Medium High. Add potatoes, garlic, salt and pepper. Bring water to a boil, reduce heat and cook until potatoes become fork tender. Pour potatoes into a colander to drain.
  • Transfer potatoes to a large mixing bowl add the butter, sour cream, and heavy cream. With a potato masher, mash potatoes and mix to combine ingredients. To the potatoes, add Parmesan and stir. Taste for seasoning and add salt and pepper as needed. Serve warm.

Oven Braising Method for Short Ribs:

  • Preheat oven to 350o F. Heat oil in a large Dutch oven. Season ribs with salt and pepper. Brown meat on all sides in the oil; then transfer to a plate
  • Add the onion and garlic to Dutch oven and lightly brown. Add the carrots and celery; stir to combine. Cook until onions are translucent. Add tomato paste to the vegetables and cook for 3-5 minutes to brown the paste. Place the meat back into the Dutch oven along with any juices that have accumulated in the plate
  • Add the beef stock and balsamic vinegar and cook for several minutes to reduce the liquid, stirring occasionally. Add fennel, basil, oregano, crushed and stewed tomatoes. Bring to a boil and then cover
  • Place Dutch oven in the oven and cook about 1 ½ to 2 hours; checking about halfway through to make sure there is liquid about ½ way up the pot and check meat for fork tenderness.
  • Remove from oven and garnish with parsley. Serve with Garlic & Parmesan Mashed Potatoes (recipe above)

nutrition

  • Calories:
    440
    |
  • Fats:
    20.0
    g
    |
  • Trans Fats:
    0
    g
    |
  • Cholesterol:
    80
    mg
    |
  • Sodium:
    1070
    mg
    |
  • Carbohydrate:
    34
    g
    |
  • Fiber:
    6
    g
    |
  • Protein:
    31
    g
    |
  • Vitamin A:
    110
    %
    |
  • Vitamin C:
    110
    %
    |
  • Calcium:
    10
    %
    |
  • Iron:
    30
    %

  • Pressure Cooker Beef Short Ribs

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