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
Preparation
Step 1Season 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.Step 2Working in batches, sear ribs on all sides until caramelized, 4 to 5 minutes per side. Transfer to a plate.Step 3Add 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. Step 4Add 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.Step 5Turn 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.Step 6Let 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.Step 7Serve ribs with vegetables, mashed potatoes, if desired, and a drizzle of the cooking broth.
Slow (natural) vs. quick release The secret to cooking meat in an Instant Pot or any electric pressure cooker is in the pressure release. For food that won’t be ruined by a longer cooking time (tough cuts of meat, stews, etc) using the natural release function on your Instant Pot is best. This allows the steam to escape slowly and evenly, and adds a bit more cooking time to the dish. Alternatively, there is also a quick release setting that stops the cooking a lot faster, quickly releasing a shower of hot steam in the process. This abrupt end to the cooking process is best for food that otherwise would be ruined by being overcooked (think fresh vegetables or seafood). If quick release is used for meat, the rapid change in pressure and moisture dries the meat out, leaving behind a rubbery hunk of protein. To get a combo of proper cooking and speed, use an abbreviated natural release. This requires starting with a natural release for 15 minutes, and then using the manufacturer’s instructions to initiate a quick release of the remaining steam without ruining the texture of the meat. Chill it This recipe can be prepared a day in advance and chilled in the fridge until you’re ready to serve. This overnight rest time will give a chance for the flavors to really meld together and infuse even deeper into the ribs. Once the mixture is thoroughly chilled, you can also skim the fat off the top for a cleaner bite or reduce the cooking liquid into a richer sauce to drizzle over the ribs before serving. To turn the flavorful broth into a more gravy-like consistency, whisk together 1 heaping tablespoon cornstarch with 2 tablespoons broth in a small bowl to make a slurry, then stir the slurry into the pot and bring to a simmer until thickened. Hungry for more? Check out more of our Instant Pot dinner ideas! If you’ve made this recipe, drop us a line down below, leave a rating, and let us know how you liked it!
