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Braised Short Ribs -Dutch Oven or Instant Pot
These short ribs are fall off the bone tends with loads of flavor. In the instant pot they are ready to eat in under 90 minutes
Instant Pot slow release 15 minutes
beef, dutch oven, instant pot, one pot meal
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Instant Pot or Dutch Oven
beef short ribs
cut into 8 pieces
cut into 2 inches by 1/2 inch sticks
Use 1 tbsp if cooking in a Dutch Oven
1/2 tsp dried
1 tsp if dried
1/2 tsp. if dried
To adjust the portions, click on the number of serving and a slider will pop up. Adjusting the slider up or down will automatically calculate the amount needed for each ingredient.
If using a
preheat the oven to 350°
In the Dutch Oven on medium-high heat or the I
on saute add the bacon and cook until the fat is rendered and the bacon starts to crisp. Remove Bacon.
Season the short ribs with salt and pepper and Sear/brown on all sides. Brown the short ribs in two batches. Set the short ribs aside after they are Seared.
Drain all but 1 Tbsp of the fat. Add the onions and celery and saute for 3 minutes, add the garlic and saute until fragrant.
Add the flour and stir in. Cook for 2 minutes while stirring.
Add the ribs to the pot along with all the rest of the ingredients. Finish with the fresh herbs. Lay the herbs on the top of the meat.
Dutch Oven method: Bake in the oven for 3 hours.
Instant Pot: Add lid and tighten. Set on high pressure and timer for 60 minutes. Slow-release pressure for 15 minutes then a quick release.
Remove the herbs and discard. Place the ribs and vegetables on a serving platter.
Strain the liquid into a
and remove the fat. Season the liquid with salt and pepper and serve with the short ribs and vegetables.
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