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–+ servings
Instant Pot Short Ribs with Gravy

Italian Short Ribs

Angela
Comforting Italian short ribs braised until tender in the Instant Pot and then smothered in rich red wine gravy. This quick & easy recipe for amazing boneless beef short ribs is done in under 2 hours. An easy weeknight dinner with lots of protein, low-carb, and so delicious.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 8
Calories 526 kcal

Equipment

  • pressure cooker

Ingredients
  

  • 4 teaspoon kosher salt
  • 2 teaspoon paprika
  • 2 teaspoon black pepper
  • ½ teaspoon cumin
  • 3-4 pds boneless beef short ribs, or 4-5 pounds of English-cut bone-in short ribs cut crosswise into 2-½-inch-long pieces
  • 2 TB olive oil
  • 6 cloves garlic peeled & smashed
  • ½ medium onion small dice
  • 1 C red wine
  • 1 C beef broth
  • ½ C tomato sauce
  • 1 tablespoon honey
  • 1 bay leaf
  • 2 tablespoon tamari
  • 2 tablespoon Worchestershire sauce do not add if you want Paleo
  • 2 tablespoon tapioca starch
  • 3 tablespoon water

Instructions
 

  • Season short ribs with the first 5 ingredients.
  • Select the “Saute” setting on an electric pressure cooker and Adjust it to High. Once it reads HOT, add olive oil. Add 3-4 short ribs to hot oil, you want to sear the short ribs in batches, in one layer in the Instant Pot. When they come away from the pot easily, they are ready.
  • Cook until the bottom is browned, about 2 minutes each side. Transfer browned short ribs to a plate and cover with foil. Repeat cooking with remaining short ribs. Saute onions until brown, about one minute. Hit the Cancel Button.
  • Once all done, add the remaining ingredients to the insert and whisk to come together. Add meat back into the pot.
  • Put the lid onto the Instant Pot and seal it, making sure the vent on top is in the correct position. Cook on MANUAL high pressure for 50 minutes.
  • When it’s done cooking, let it release naturally for 20 minutes and then use the quick release on top to depressurize the Instant Pot.
  • Be careful when moving the valve to release the pressure, the steam WILL BE VERY HOT! Also please DO NOT use the quick release without letting it release naturally. You want the meat to retain the natural juices and letting it come down slowly ensures the meat rests versus seizing up. Remove lid.
  • To make the gravy in the Instant Pot, remove the ribs from the pot using a slotted spoon.  Place on a serving platter and tent with foil to keep warm while making the gravy.
  • Remove the bay leaf and discard. In a small bowl mix together 3 tablespoon water into 2 tablespoon tapioca starch until dissolved. Pour into the braising liquid and whisk. Hit the saute button, cook, and stir until thickened, about 2-3 minutes. Spoon gravy over the plated short ribs.
  • Enjoy the short ribs and red wine gravy as is or with cauliflower mash, polenta, mashed potatoes, green beans, or any of your favorites.

Nutrition

Calories: 526kcalCarbohydrates: 8gProtein: 58gFat: 4gSaturated Fat: 13gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 1602mgPotassium: 152mgFiber: 1gSugar: 3gVitamin A: 319IUVitamin C: 2mgCalcium: 19mgIron: 1mg
Keyword beef, comfort, dairy-free, diabetic, easy, instant pot, keto, low carb, one pot, paloe, pressure cooker, simple
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