Directions
Remove the membrane from the underside of the ribs and season generously with salt and pepper, set aside. Set Instant Pot to 'Sauté' mode and heat olive oil. Add short ribs to the pot in batches, searing each side until browned (about 3-4 minutes per side). Remove the short ribs and set aside. In the same pot, add onion and sauté for 2-3 minutes until softened. Stir in garlic and thyme and cook for another minute. Add tomato paste, balsamic vinegar, and beef broth, scraping up any browned bits from the bottom of the pot. Let simmer for a minute to combine flavors. Return ribs to the pot, nestling them in the liquid. Secure the lid, making sure the vent is set to sealing. Cook on 'Manual' or 'Pressure Cook' mode for 60 minutes. Allow to natural release. Remove ribs and set Instant Pot to 'Sauté' mode. Stir in flour and whisk for a few minutes until sauce thickens. Plate ribs and serve with gravy. Serves 4.
Instant Pot Balsamic Short Ribs
Prep: 15 min Cook: 80 min Servings: 4
These Instant Pot Balsamic Short Ribs are melt-in-your-mouth tender and packed with rich, savory flavors. Cooked with balsamic vinegar, tomato paste, and fresh herbs, this dish is perfect for an effortless yet impressive dinner. The Instant Pot speeds up the cooking process, making this a convenient, delicious meal.
Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Onion, diced
- 4 cloves Garlic, minced
- 2 tbsp Cento Double Concentrated Tomato Paste Tube
- 1/2 cup Cento Balsamic Vinegar of Modena
- 1 cup Cento Beef Stock
- 2 tbsp Anna TIPO 00 Flour
- 1 tsp Fresh Thyme
- Fresh Parsley, chopped
- Cento Coarse Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 2 lbs Bone-in beef short ribs
Directions
- Remove the membrane from the underside of the ribs and season generously with salt and pepper, set aside. Set Instant Pot to 'Sauté' mode and heat olive oil. Add short ribs to the pot in batches, searing each side until browned (about 3-4 minutes per side). Remove the short ribs and set aside. In the same pot, add onion and sauté for 2-3 minutes until softened. Stir in garlic and thyme and cook for another minute. Add tomato paste, balsamic vinegar, and beef broth, scraping up any browned bits from the bottom of the pot. Let simmer for a minute to combine flavors. Return ribs to the pot, nestling them in the liquid. Secure the lid, making sure the vent is set to sealing. Cook on 'Manual' or 'Pressure Cook' mode for 60 minutes. Allow to natural release. Remove ribs and set Instant Pot to 'Sauté' mode. Stir in flour and whisk for a few minutes until sauce thickens. Plate ribs and serve with gravy. Serves 4.
