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Braised Short Ribs
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5 from 1 vote

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
Prep Time15 mins
Cook Time1 hr
Instant Pot slow release 15 minutes15 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: beef, dutch oven, instant pot, one pot meal
Servings: 4
Calories: 1012kcal

Equipment

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  • Instant Pot or Dutch Oven

Ingredients

  • 4 lbs. beef short ribs
  • 4 slices Bacon
  • 1 medium onion cut into 8 pieces
  • 2 stalks celery large diced
  • 1 large Carrot cut into 2 inches by 1/2 inch sticks
  • 2 cloves garlic minced
  • 3 tbsp. flour Use 1 tbsp if cooking in a Dutch Oven
  • 2 cups beef broth
  • 1/2 cup red wine
  • 2 tsp Worchester Sauce
  • 1/2 cup sun-dried tomatoes chopped
  • 4 sprigs thyme 1/2 tsp dried
  • 3 sprigs oregano 1 tsp if dried
  • 2 sprigs rosemary 1/2 tsp. if dried

Instructions

  • 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 Dutch Oven preheat the oven to 350°
  • In the Dutch Oven on medium-high heat or the Instant Pot 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.
    Short Ribs in Instant Pot
  • 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 gravy separator and remove the fat. Season the liquid with salt and pepper and serve with the short ribs and vegetables.
    Braised Short Ribs

Notes

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Nutrition

Serving: 1lb | Calories: 1012kcal | Carbohydrates: 23g | Protein: 94g | Fat: 56g | Saturated Fat: 23g | Cholesterol: 282mg | Sodium: 937mg | Potassium: 2366mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3200IU | Vitamin C: 11mg | Calcium: 102mg | Iron: 13mg