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Blogger Jeffrey Eisner of "Pressure Luck Cooking" shares his easy braised short ribs made in an Instant Pot, which results in super-tender, fall-off-the-bone meat.
"Featuring a sweet and sour sauce, this recipe plays off my Jewish-style brisket, which has been a huge hit in many a household. Now, the ingredients for the sauce may appear questionable upon first glance, but trust me—once combined and given deeper flavor from the short rib drippings, this is going to be one of the most spectacular, succulent and special meals you've ever had." —Jeffrey
The short ribs are delicious with his Instant Pot Cheesy Mashed Potatoes.
Pro Tip from Jeffrey: You can absolutely make this dish the day before and let the flavor really come together in the fridge while cooling. Then, reheat the next day and serve!
For more popular recipes from Jeffrey, check out his Instant Pot Buffalo Chicken Chili and Instant Pot Cheesecake.
Ingredients
For the Sauce:
- 1 ½ cups water
- 1 ½ cups ketchup
- ¾ cup white vinegar
- ¾ cup dark brown sugar
- 2 cloves garlic, minced or pressed
For the Short Ribs:
- 5 pounds bone-in short ribs (use the kinds that look like small bricks with a bone in the bottom)
- Kosher salt, for rubbing on the short ribs
- 3 yellow onions, coarsely chopped
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- One 1-ounce packet onion dip mix
Yield
Serves: 4 to 6
Preparation
For the sauce, in a large bowl, whisk together the ingredients until combined. Set aside.
For the short ribs, lightly rub the short ribs with the kosher salt. Hit Sauté on the Instant Pot and Adjust so it's on the More or High setting. After about 2 minutes of heating up, working in batches, sear the short ribs for 1 minute on each side. Set aside on a plate to rest.
Pour in about ¼ cup of the sauce and deglaze (scrape) the bottom of the pot to get up any browned bits. Then, nestle in the short ribs, top with the onions and pour the remaining sauce on top. Secure the lid, move the valve to the sealing position, hit Cancel and then hit Manual or Pressure Cook on High Pressure for 45 minutes. When done, allow a 15-minute natural release followed by a quick release.
Meanwhile, make a cornstarch slurry by mixing together the cornstarch and water.
Use tongs to carefully transfer the short ribs to a serving dish (they'll be so tender they'll likely slide right off the bone). Hit the Cancel button, then hit Sauté and Adjust so it's on the More or High setting.
As the sauce is coming to a bubble, stir in the slurry and onion dip mix. The sauce will thicken almost immediately. Hit Cancel to turn the pot off.
Ladle the sauce over the short ribs to serve.
Excerpted from Super Shortcut Instant Pot by Jeffrey Eisner. Copyright © 2023 by Jeffrey Eisner. Used with permission by Voracious. All rights reserved.