Best 3 Instant Pot Braised Short Ribs With Fingerlings Potatoes Recipes
When you crave a hearty and comforting meal, instant pot braised short ribs with fingerlings potatoes is the perfect dish to satisfy your taste buds. This classic combination of fall-off-the-bone tender short ribs and roasted potatoes cooked in a savory braising liquid is sure to become a family favorite. With minimal preparation and the magic of the instant pot, you can have this delicious meal on the table in a fraction of the time it would take to braise in a traditional oven, making it an ideal choice for busy weeknights or special occasions.
Here are our top 3 tried and tested recipes!
INSTANT POT BRAISED SHORT RIBS WITH FINGERLINGS POTATOES
Make and share this Instant Pot Braised Short Ribs With Fingerlings Potatoes recipe from Food.com.
Provided by norasingley
Categories Meat
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat Instant Pot to saute setting.
- Dry short ribs and season generously with salt. Add olive oil to pot and swirl to coat. When smoking, add short ribs, in batches, and saute until deeply golden brown, about 5 minutes per side.
- Remove ribs to a plate as they finish and replenish or drain oil as necessary to maintain approximately 2 tablespoons per batch. Return all ribs to pot, sprinkle with flour and toss to coat.
- Add wine and reduce by half, about 8 minutes, scraping bottom of pot to deglaze. (This can also be done in a skillet over high heat. Saute timing will be reduced. Transfer ribs and pan sauce to Instant Pot before proceeding.).
- Arrange ribs in as even a layer as possible and disperse carrots, celery, leeks, garlic, bay leaf, and red pepper flakes throughout. Add broth, bring to a simmer, and top with fingerling potatoes. Season all vegetables generously with salt and pepper.
- Top with lid and place on high pressure. Cook 45 minutes and then allow pressure to release naturally for 30 minutes. Uncover and remove ribs and vegetables with a slotted spoon. Tent with foil to keep warm.
- Transfer cooking liquid to a fat separator or measuring cup and skim fat. If desired, return sauce to Instant Pot and reduce to desired consistency. Season sauce with salt and pepper.
- Serve ribs with potatoes, vegetables, and sauce, garnished with herbs.
INSTANT POT® SHORT RIBS
It's easy to love fall-off-the-bone short ribs. The only problem with a traditional braising recipe is that it will be hours before eating happens. Make short ribs in an electric pressure cooker and eat these in half the time. The pressure inside the cooker transforms any liquid into hot steam, which goes deep into the meat and produce far more tender ribs than any other method would make. Less time and better? You bet.
Provided by Shauna James Ahern
Categories Main Dish Recipes Rib Recipes
Time 10h4m
Yield 12
Number Of Ingredients 13
Steps:
- Pour red wine over short ribs in a large bowl. Marinate in the refrigerator, 8 hours to overnight.
- Remove ribs from marinade, saving marinade for later use. Season short ribs with salt and pepper. Coat 1 side of each short rib with flour.
- Select the "Saute" setting on an electric pressure cooker (such as Instant Pot®); add olive oil and butter. Cook and stir until butter melts, about 2 minutes. Add 3 short ribs to hot butter-oil mixture. Cook until bottom is browned, about 8 minutes. Transfer browned short ribs to a plate. Repeat cooking with remaining short ribs, reserving butter-oil mixture in the pot.
- Cook and stir onion, carrots, garlic, and rosemary in the hot butter-oil mixture, scraping browned bits off the sides of pot, until onion is softened and starting to brown, about 5 minutes. Add reserved wine marinade; stir well. Simmer until wine is reduced by 1/2, about 10 minutes.
- Return ribs to the pot; add chicken stock. Ensure the total volume does not go above the maximum fill line and that the bulk of the ribs are submerged. Seal the pressure cooker. Turn the venting knob on top to "Sealed", causing the floating valve to pop up.
- Press the "Manual" button; set timer for 35 minutes. Tap the venting knob with a wooden spoon or spatula. Stand back; turn knob to point at "Vent." Remove lid when pressure is released, about 5 minutes.
- Transfer the ribs to a plate and cover with aluminum foil, reserving sauce in the pot.
- Turn the Instant Pot to "Saute". Simmer sauce until slightly reduced, about 5 minutes. Stir water and cornstarch together in a bowl until smooth; add to sauce in the pot. Cook for 3 minutes. Strain sauce and serve over ribs.
Nutrition Facts : Calories 484.9 calories, Carbohydrate 13.2 g, Cholesterol 70 mg, Fat 35.5 g, Fiber 0.7 g, Protein 15.9 g, SaturatedFat 14.3 g, Sodium 277.4 mg, Sugar 1.4 g
INSTANT POT® BRAISED BEEF SHORT RIBS WITH LENTILS
Lentils with braised beef short ribs cooked in the Instant Pot®.
Provided by Matt Gwinn
Categories Everyday Cooking
Time 2h25m
Yield 10
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add olive oil, and select Saute function. Add ribs to the hot oil and cook until browned on all sides, 5 to 7 minutes. Transfer ribs to a plate. Add onion, 1/3 of the celery, and garlic to the pot; cook and stir until onion is translucent, about 5 minutes. Cancel Saute function.
- Place a trivet in the pot and lay ribs on top; season with salt and pepper. Pour in 1 cup beef broth and close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Transfer ribs to a cutting board and remove any remaining fat. Shred the meat and return it to the pot, along with the bones.
- Cover meat with lentils, mushrooms, carrots, and remaining celery; stir to combine. Pour in remaining beef broth and water until 1/2 inch higher than food. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Remove and discard bones before serving.
Nutrition Facts : Calories 373.8 calories, Carbohydrate 27.3 g, Cholesterol 34.9 mg, Fat 20.4 g, Fiber 12.9 g, Protein 20.2 g, SaturatedFat 7.4 g, Sodium 370.5 mg, Sugar 2.8 g
Tips:
- Choose high-quality short ribs: Look for ribs that are well-marbled with fat, as this will help keep them moist and flavorful during cooking.
- Brown the ribs before braising: This step is essential for developing rich, caramelized flavors in the meat.
- Use a flavorful braising liquid: The liquid you use to braise the ribs will infuse them with flavor, so choose something flavorful and aromatic, such as beef broth, red wine, or a combination of both.
- Add vegetables to the braising liquid: Vegetables like carrots, celery, and onions will add flavor and texture to the dish.
- Cook the ribs until fall-off-the-bone tender: This will take at least 2 hours, but it's worth the wait.
- Serve the ribs with your favorite sides: Mashed potatoes, roasted vegetables, or a simple green salad are all great options.
Conclusion:
Instant Pot Braised Short Ribs with Fingerling Potatoes is a delicious and easy-to-make dish that's perfect for a special occasion or a weeknight meal. The ribs are fall-off-the-bone tender and packed with flavor, and the fingerling potatoes are roasted to perfection. This dish is sure to impress your friends and family, and it's a great way to enjoy short ribs.
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