Beef Chuck Flank Ribs Instant Pot
Perfectly tender Instant Pot Brusque Ribs with carrots and fresh herbs, and served with a rich gravy made from the sauce and drippings. My favorite "fancy" meal made extra quick and easy in the instant pot!
This recipe is the instant pot version of my Braised Short Ribs and I'm telling you, they are drool-worthy! This is definitely a recipe that deserves to exist added to your list of piece of cake, gourmet meals.
What are short ribs? "Short" ribs are found in the beef chuck portion of a cow. Typically there are five short, pocket-sized pieces of meat that are besides pocket-sized to be sold as good steaks, so they are sold as ribs instead. So, they are exactly what the name implies; brusque (small) ribs.
What is braising? Braising is a cooking method where yous brown meat on all sides and simmer it over low rut. Braising doesn't crave special equipment, y'all but brown or sear the ribs at a high temperature then cook them in liquid at a lower temperature for a longer catamenia of fourth dimension. This method of cooking is perfect for cooking tougher cuts of meat because it helps them tenderize.
Purchasing curt ribs:
As short ribs are increasingly popular, they tin can exist constitute at most local grocery stores. When choosing short ribs, consider:
- Boneless vs bone-in ribs: Though you lot can use either type of short rib for this recipe, I recommend Bone-in curt ribs because they are more flavorful and cook more evenly.
- Check the color: buy vivid red meat, and avoid meat that is turning gray or has spots of grey coloring.
- Check for marbling: marbling is the streaks of fatty in the meat and having some marbling is swell merely avert ribs that are excessively fat. The more meat, the better!
Ingredients
- Pantry staples: olive oil, flour, cornstarch, beefiness broth, tomato paste, salt and pepper.
- Produce: yellow onion, carrots, fresh thyme, fresh rosemary.
- Beefiness short ribs (8 whole ribs).
- Dry scarlet wine (such every bit Cote du Rhone or Pinot Noir – ½ cup).
How to Make Instant Pot Curt Ribs
- Sauté veggies: Turn Instant pot to sauté setting and sauté onion and carrots in oil. Remove veggies to a plate.
2. Brown Ribs: season ribs in table salt and pepper and coat on all side with flour. Add ribs and brown on all sides, then remove to a plate.
3. Deglaze: Add the vino to deglaze the pan, scraping the bottom of the pan to release any browned $.25 of flavor. Bring to a boil, add beef broth, salt, pepper, and tomato paste.
4. Pressure cook: Render ribs and veggies to the pot and add sprigs of thyme and rosemary. Melt on Manual/High Pressure for 45 minutes with a fifteen infinitesimal natural release.
5. Thicken sauce: advisedly remove short ribs to a plate and plow pot to sauté. Add cornstarch slurry and cook until sauce has thickened.
6. Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.
MAKE Ahead AND FREEZING INSTRUCTIONS:
To brand ahead: If you'd similar to make this ahead of fourth dimension, I advise using the stovetop method!
To freeze: Let the dish to cool completely. Store in a freezer rubber container in the freezer for 3-four months. Allow to thaw in the fridge and reheat slowly on the stove or in the microwave.
More Instant Pot Recipes:
- IP Ribs
- IP Craven Taco Bowls
- IP Craven and Sausage Jambalaya
- IP Cajun Pasta
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Recipe
- three Tablespoons olive oil
- 1 yellow onion , diced
- 3 carrots , chopped
- 8 beef short ribs
- salt and pepper , to sense of taste
- 1/four loving cup all-purpose flour
- 1/two cup dry red wine (such as Cote du Rhone or Pinot Noir)
- one cup low-sodium beefiness broth
- ii Tablespoons tomato paste
- ii sprigs fresh thyme
- 2 sprigs fresh rosemary
- Cornstarch slurry: ii.5 tablespoons cornstarch mixed with 3 tablespoons water
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Turn Instant pot to Saute setting. Once hot, add one tablespoon of oil. Once hot, add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
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Pat the ribs dry out with newspaper towels, season on all sides with common salt and pepper and glaze on all sides with flour. Add 2 more tablespoons of oil to the pot. Add ribs and brownish on all sides, then remove to a plate.
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Add the vino to deglaze the pan. Scrape the bottom of the pan to release any browned bits of flavor. Bring to a boil and melt 2 minutes.
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Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Return ribs, and veggies to the pot and add sprigs of thyme and rosemary.
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Secure instant pot lid. Cook on Manual/Loftier Pressure for 45 minutes with a fifteen minute natural release.
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Remove instant pot lid, and carefully remove brusque ribs to a plate and cover to go along warm.
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Turn pot to saute and add together cornstarch slurry. Cook until sauce has thickened. Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
Shop leftover short ribs in a sealed container in the fridge for three-4 days depending on the freshness of your ingredients.
Brand alee Instructions: If you'd similar to brand this ahead of time, I suggest using the stovetop method!
Freezer instructions: Permit the dish to cool completely. Store in a freezer rubber container in the freezer for 3-iv months. Allow to thaw in the refrigerator and reheat slowly on the stove or in the microwave.
Calories: 127 kcal Carbohydrates: 10 k Protein: 2 grand Fatty: seven g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: five g Cholesterol: 1 mg Sodium: 138 mg Potassium: 273 mg Cobweb: 2 g Sugar: 3 g Vitamin A: 5203 IU Vitamin C: 5 mg Calcium: 20 mg Fe: ane mg
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